Main ingredients 🥩
mugwort greensminced scallionminced garlicJoseon soy saucedried anchovy saucecrushed sesame seeds
Yoon Joomo's Mugwort Greens Salad
A side dish that preserves the fragrant, unique flavor of fresh mugwort greens, lightly marinated with Joseon soy sauce and dried anchovy sauce for a clean, refreshing taste.
🙋 Recommended for
- ⭐ Those who prefer mild, clean-tasting Korean vegetable side dishes with a pleasant aroma
- ⭐ People looking for a healthy, quick, and easy-to-make side dish even during busy times
Ingredients needed 🛒2 servings
- mugwort greens 1 bunch
- coarse salt for blanching 0.5 tablespoon
- minced scallion a little
- minced garlic a little
- Joseon soy sauce 0.5 tablespoon
- dried anchovy sauce 1 teaspoon
- sesame oil 1 tablespoon
- crushed sesame seeds 1 tablespoon
Recipe 🍳
- Wash the mugwort greens thoroughly and prepare them. Bring water to a boil in a pot and add coarse salt.
- Once the water boils, quickly blanch the mugwort greens for about 30 seconds.
- Immediately transfer the blanched greens into cold water to stop cooking, then squeeze out excess moisture by hand.
- Cut the drained greens into bite-sized pieces.
- In a bowl, add a moderate amount of minced scallion and minced garlic, then mix in Joseon soy sauce and dried anchovy sauce to create the dressing base.
- Add the prepared greens to the dressing, along with sesame oil and crushed sesame seeds, then toss gently by hand until well combined.
- Blanch the mugwort greens in boiling salted water for 30 seconds, then rinse under cold water to cool.
- Squeeze out all moisture, then cut into bite-sized pieces.
- Mix Joseon soy sauce, dried anchovy sauce, minced scallion, and garlic to make the dressing.
- Add sesame oil and crushed sesame seeds, then gently toss to finish.
Cooking tips 💡
- Use only a small amount of strong-smelling scallions and garlic to preserve the fresh, delicate aroma of the mugwort greens.
- For a richer, more savory flavor, lightly crush whole sesame seeds with the flat side of a knife before adding them.
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