Bangpung Herb Salad - Adding a Spoonful of Oil When Blanching Makes the Texture Completely Different

Steps

1. 1

   Remove the tough, fibrous stems of the bangpung herb, leaving only the thin stems attached to the leaves. Also remove any wilted leaves.

2. 2

   Fill a bowl with water, add 1 tablespoon of vinegar, soak for 5 minutes, then rinse under running water. This is necessary because the herb has a lot of impurities.

3. 3

   Bring water to a boil, add 1 tablespoon of sea salt and 1 tablespoon of cooking oil, then blanch the bangpung herb for 2 minutes 30 seconds. The cooking oil is essential to maintain the texture.

4. 4

   Remove and rinse in cold water to cool, then squeeze out the moisture thoroughly.

5. 5

   In a bowl, combine 1/2 tablespoon doenjang, 1/2 tablespoon gochujang, 1T plum extract, 1/2 tablespoon minced garlic, 1 tablespoon sesame oil, 1/2 tablespoon oligosaccharide syrup, sesame seeds, green onion, red chili peppers, 1 tablespoon mayonnaise, add the bangpung herb and toss well.