Komatsuna Namul(Japanese Mustard Spinach)
….Komatsuna can be easily bought at a Japanese market any time. It has broad green leaves that are a good source of calcium. You can eat the leaves when they are both young and especially sweet or fully grown with a bolder, mustardy character. Komatsuna leaves have a slightly sweet, mellow flavor profile. It’s dark-green leaves stay crispy even when cooked, lending both flavor and snappy crunch to everything from salads to stir-fries. It’s a versatile vegetable that is cooked and eaten in many ways. One of my favorite dishes is Komatsuna Namul with Korean bean paste. When I was young, my mother used to make delicious namul with Korean bean paste. I still like the taste, and it’s my family’s favorite side dish too. It is best to mix it in the sauce right before serving. People who come to the shrine to pray on New Year’s Day are also given komatsuna for good luck in the new year in Japan. Believe it or not.
Servungs: 3–4
Time: 30 minutes
Ingredients:
- 1 lb Komatsuna(Japanese mustard spinach)
- 1 Ts Korean bean paste(or soybean paste sauce)
- 2 ts gochujang
- 1 ts plum extract
- 2 ts garlic, minced
- 2 Ts green onion, minced
- 1 1/2 Ts sesame oil
- 1 ts Mirin
- 1 ts muscovado
- 1 Ts toasted sesame seeds
Cooking Instructions:
- Heat a pan with high heat and add 4 cup water into the pot to boil.
2. Parboil the komatsuna into the pot(first stem part and then add green leaves) for 2–3 minutes until lightly soft.
3. Sift the komatsuna with a strainer and set aside.
4. Mix the Korean bean paste, gochujang, plum extract, garlic, green onion, sesame oil, Mirin, muscovado, and toasted sesame seeds into a bowl well evenly.
5. Mix the parboiled komatsuna with the sauce right before serving.
6. Serve it as a side dish.
You can also view this recipe on instagram.
