Korean Chard Salad

Tender chard leaves coated in a thick fermented soybean dressing. The aroma of toasted sesame oil balances the subtle chili heat on the palate.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 78
• Protein: 2 g
• Carbs: 6 g
• Fat: 5 g

Ingredients

• 500 g Swiss chard, côte (sans feuille) ( cut into sections )
• 1 tbsp doenjang ( paste )
• 1 tsp gochujang ( paste )
• 1 pc Garlic ( finely minced )
• 2 pc Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 1 tbsp Sesame oil
• 1 tsp Sesame seed ( toasted )

Instructions

1. Blanch the chard

   Plunge the chard into boiling salted water. The stalks should become supple under finger pressure without collapsing. Allow 2 to 3 minutes.

2. Cool and squeeze

   Immediately plunge them into ice water to set the green color. Squeeze them firmly between your hands to extract all the water; the bunch should form a compact ball.

3. Prepare the dressing

   In a bowl, mix the doenjang, gochujang, minced garlic, sugar, and rice vinegar. The paste should be smooth and coat the back of a spoon.

4. Mix and glaze

   Loosen the chard and mix by hand with the sauce. Add the sesame oil to glaze the leaves and finish with sesame seeds for crunch.

Chef's tips

• Squeeze the chard very hard after cooking, otherwise the excess water will dilute the sauce and you'll lose all the flavor.
• Mix by hand to properly massage the sauce into the vegetable fibers.

Storage

Can be kept for 2 days in the refrigerator in an airtight container.