As the weather warms in March and April, fresh tasty greens abound in Korean markets. There are many different green vegetables in Asia that just aren’t available anywhere else, so it’s a fun season to experiment with new tastes and textures. This season, I was introduced to 방풍나물 (pronounced “bang-poong namul”), which belongs to the parsley family. It grows along sea coasts in East Asia and is used as food and for medicinal purposes throughout China, Korea, and Japan.

방풍나물 is much heartier than parsley and holds its body and texture when boiled. While parsley is typically used as an herb to flavor a dish, 방풍나물 is more like chard or kale, meaning it’s a leafy green (not an herb). It’s a little bitter when eaten fresh, but that bitterness is tamed once it hits the heat. What I love about this green is that it’s versatile - it can be used in soups and stews, added to a fried fritter or pancake batter, tossed into a fresh cold noodle salad, or made into a variety of side dishes. It’s fresh strong spring flavor is a tasty reminder of warmer weather.

Korean Spring Greens 방풍나물 무침 Recipe

This super simple recipe takes about 15 minutes to make. It’s a type of spicy side dish that you can eat along with a meal of rice and soup — or mix it with cucumbers, salad greens, and noodles for a satisfying noodle bowl. I used 방풍나물, but you can use any type of strong greens.

Ingredients

• A medium size bag of 방풍나물 greens. Buy way more than you think you need. I bought about 1.3 pounds (or 600 grams). It cost 5,000 won (~$4.50 USD), if that gives you an estimate.

• Vinegar hot pepper paste (초고추장). You can buy this pre-made or make your own using rice vinegar, sugar or corn syrup, and red paper paste (고추장). It should taste a little vinegary / a little spicy - neither should be over-powering.

• Sesame oil

• Sesame seeds

Instructions

Rinse the greens in cold water to make sure they are clean. Separate the leaves from the stalks and toss the stalks. You don’t have to do this, but I think it tastes better; the stalks get mushy when blanched.

Boil a pot of water and blanch the greens for about 3 minutes. As I mentioned, they are hearty and won’t wither away if boiled too long (like spinach sometimes does). I taste as they boil and remove when I feel like the flavor is milder. Put into a strainer and let the greens cool, gently fluffing, separating and stirring occasionally with your hands to remove all the steam.

When they are fully cooled, put into a large bowl. Squirt or dollop some vinegar hot pepper paste over the top, add a tablespoon or two of sesame oil, sprinkle in some sesame seeds and then stir all together using your fingers and a spoon. Ensure even coating of all the leaves with the sauce. How much sauce, oil or sesame seeds all depends on your taste preference. Start with a little and keep adding until you love it 😀.