This amaranth green salad is one of my favorite side dish. Korean calls amaranth greens ‘Birum namul’.
Amaranth is cultivated by many Asian cultures as a leaf vegetable. When shopping for amaranth greens, look for young bunches that don’t display any budding flowers, an indication that the plant is already too mature.
This recipe is definitely easy. You can try to other green leafy vegetables which can boiled like spinach, mustard greens, water spinach, watercress etc.
Korean spicy amaranth green salad recipe
1 large bunch amaranth greens, about 250g, sea salt 1/4 tsp,
Korean chili paste 11/2 Tbsp (or light soy sauce 1 Tbsp if you don’t like spicy),
minced garlic 1 Tbsp, sesame oil 1 tsp, roasted sesame seed 1/2 Tbsp (option)
Cut the amaranth greens where the rubber Band is and wash few time in tap water. Get a large pot and fill it enough water. Bring the water to boil. When the water is start boil, put in salt and the amaranth greens 1~2 minute until ‘tender-crisp’. Immediately drain the vegetables from the water and submerge them in a large container of cold water. Gently squeeze the amaranth greens, put in a salad bowl.
Put into the other ingredients in the bowl, gently mix with hand.