Yeoyu-na, or savory rapeseed greens, is a beloved Korean side dish known for its surprisingly delicious and slightly bitter flavor profile. This simple yet flavorful side offers a delightful textural contrast – tender greens with a pleasant crunch – making it a perfect accompaniment to various Korean dishes, from grilled meats to hearty stews. Its unique taste comes from the rapeseed greens themselves, which are quick to prepare and readily available in many Asian markets, and often overlooked in Western cuisines. Beyond its simple elegance, yeoyu-na is incredibly versatile; you can easily adjust the seasoning to complement your main course.
This vibrant and healthy side dish is surprisingly easy to make, and requires minimal ingredients and cooking time. Ready to experience the magic of yeoyu-na for yourself? Let's dive into the simple step-by-step process to create this fantastic Korean side dish, perfect for both novice and experienced cooks.
Tools Needed
- Bowl
- Pot
Ingredients
- Rapeseed Greens (Yeoyu-na): 500g
- Coarse Salt: 1 tablespoon
- Soy Sauce: 1 tablespoon
- Perilla Powder: 1 tablespoon
- Sesame Salt: 1 tablespoon
- Green Pepper: 1 tablespoon
- Ssamjang: 1 tablespoon
- Homemade Soybean Paste: 1 small tablespoon
- Sesame Oil: 1 tablespoon
Step-by-Step Instructions
Step 1. Prepare and Blanch the Rapeseed Greens
- Prepare 500g of rapeseed greens. Cut off the roots and half of the stems.
- Wash the greens thoroughly in cold water two or three times until no dirt remains.
- Add a tablespoon of coarse salt to boiling water. Blanch the washed yeoyu-na for 3 minutes until soft.
- Rinse the blanched yeoyu-na in cold water and drain well to remove excess water.
Step 2. Make the Savory Seasoning Sauce
- In a bowl, combine soy sauce, perilla powder, sesame salt, green pepper, ssamjang, and homemade soybean paste. Mix well.
Step 3. Combine and Coat Greens with Sauce
- Add the seasoned sauce to the yeoyu-na, ensuring even coating. Mix thoroughly.
- Add a tablespoon of sesame oil and mix again. Refrigerate for 30 minutes to allow flavors to meld.
Step 4. Chill and Serve
- Add a tablespoon of sesame oil and mix again. Refrigerate for 30 minutes to allow flavors to meld.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- Blanching the yeoyu-na reduces bitterness, softens the texture, and improves digestibility.
- Using both ssamjang and homemade soybean paste creates a deeper, richer flavor.
- Drying the yeoyu-na thoroughly before adding the seasoning prevents excess water from diluting the flavors.
Nutrition
- N/A
FAQs
1. Where can I find rapeseed greens (for Yeoyu-na)?
Rapeseed greens, also known as Brassica napus, are commonly found in Asian grocery stores. You might also find them at some specialty produce markets or farmers' markets.
2. Can I substitute rapeseed greens with other greens?
While rapeseed greens provide a unique flavor, you can experiment with similar greens like mustard greens or spinach. Keep in mind the flavor will be slightly different.
This simple recipe for Yeoyu-na delivers a burst of fresh, savory flavor in minutes. Its versatility makes it a perfect addition to any meal, elevating even the simplest dishes. Enjoy this delicious and healthy side dish, and don't hesitate to experiment with your favorite seasonings!