Sweet and Tangy Fresh Yuchae Namul Muchim (Seasoned Canola Greens)
A fresh springtime side dish of tender rapeseed greens tossed lightly in a sweet and tangy dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Tender and nutty rapeseed greens are tossed raw in a sweet and tangy dressing, making a refreshing side dish much like a salad. Mixing the seasoning first before gently tossing the greens keeps them crisp without losing moisture. It pairs wonderfully with grilled meat or bibimbap.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Rapeseed greens (yuchae-namul)300 g
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Minced garlic1 tbsp
- Vinegar1–2 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot))1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Pick out any damaged or yellowed leaves, wash until no soil or sand remains at the bottom, and drain well.
Steps
Prepare the ingredients
These are rapeseed greens coming up just like tender young shoots.
They have less moisture than young summer radish greens, but their soft texture and nutty flavor are superb.
Wash the greens
Pick out any damaged or yellowed leaves, wash until no soil or sand remains at the bottom, and drain well.
Make the dressing
In a mixing bowl, add 2 tbsp gochugaru, 2 tbsp regular soy sauce, 1 tbsp minced garlic, 1~2 tbsp vinegar, 1 tbsp green plum syrup or corn syrup, and 1/2 tbsp sugar...
Mix well so the seasoning blends together.
Toss the greens
Add the rapeseed greens and toss gently so the seasoning coats them evenly.
Taste it, season with salt if it is too bland, and adjust the amount of vinegar or sugar to your liking.
Finish by adding the toasted sesame oil and toasted sesame seeds.
Finish
The seasoned rapeseed greens are done.
Lightly seasoned to be sweet and tangy, it feels like eating a refreshing salad.
Because it is tender and soft, it tastes best when tossed fresh and eaten right away.
I served it with pork belly yesterday, and it was wonderful.
Ppunwife's tips
- Taste it, season with salt if it is too bland, and adjust the amount of vinegar or sugar to your liking.
- Because it is tender and soft, it tastes best when tossed fresh and eaten right away.
FAQ
Is there an ingredient I can use instead of green plum syrup?
You can replace the 1 tbsp of green plum syrup with an equal amount of corn syrup to make the dressing.
What should I do if it tastes bland or lacks tanginess or sweetness after tossing?
Taste after tossing the greens; if it is bland, add salt, and adjust the amount of vinegar or sugar to suit your taste.
Can I make yuchae namul muchim in advance?
The leaves are tender and soft, so they can wilt over time; it is best to toss them fresh right before serving.
Can I use brewed soy sauce instead of regular soy sauce?
You can use brewed soy sauce in the same amount, as both regular and brewed soy sauce work well for this seasoning.
