Seomcho Namul – Blanched for 30 Seconds for Sweet and Tender Greens

Steps

1. 1

   Soak the seomcho in cold water for 10 minutes, then rinse 2–3 times until clean.

2. 2

   Do not remove the roots; just scrape off any dirt with a knife, then tear the seomcho as-is.

3. 3

   Bring 1.5L of water with 1.5T of salt to a rolling boil, add the seomcho, and blanch for 30 seconds.

4. 4

   Quickly rinse the blanched seomcho in cold water to cool, then lightly squeeze out excess water.

5. 5

   Season the seomcho with 1T doenjang, 1T minced garlic, 0.5T tuna sauce, 0.5T sesame oil, and 0.5T sesame salt; toss well.