Young Radish Greens Salad, Mashed Tofu Makes It Soft and Nutty

Steps

1. 1

   Wash the young radish greens, remove the roots, and cut into bite-sized pieces.

2. 2

   Add coarse salt 2 tablespoons to 2L of boiling water and blanch the young radish greens for 2 minutes 30 seconds.

3. 3

   Soak the blanched greens in cold water to cool, then squeeze out the moisture firmly.

4. 4

   Wrap the tofu in a cheesecloth to squeeze out the moisture, then mash with the back of a knife.

5. 5

   Season the mashed tofu with salt 1 pinch and sesame oil 1 tablespoon.

6. 6

   Season the prepared greens with doenjang 2 tablespoons, gochujang 1/2 tablespoon, and minced garlic 2 tablespoons, then add the mashed tofu.