Korean Chard Salad
Ingredients
- 500 gSwiss chard, côte (sans feuille) (cut into sections)
- 1 tbspdoenjang (paste)
- 1 tspgochujang (paste)
- 1 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 1 tbspSesame oil
- 1 tspSesame seed (toasted)
Method
Tender chard leaves coated in a thick fermented soybean dressing. The aroma of toasted sesame oil balances the subtle chili heat on the palate.
- 1
Plunge the chard into boiling salted water. The stalks should become supple under finger pressure without collapsing. Allow 2 to 3 minutes.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 2 days in the refrigerator in an airtight container.
