All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Nanohana no namuru / field mustard namul (gochujang flavor)

Fresh mustard greens in toasty sesame-based dressing enriched by gochujang and garlic -- simple, straightforward and refreshing.


Large handful (100-120 g) nanohana field mustard
1 small clove garlic
1 tsp gochujang
1 tbsp sesame oil (not in photo)
1 tsp toasted white sesame seeds
Salt (to blanch nanohana, not in photo)


Separate nanohana leaves from stems, if using those with long stems (which tend to be firmer toward roots).


Bring water to boil, add salt and blanch nanohana, first stems, then leaves.

When color brightens, immediately remove from boiling water and soak in ice water to prevent further cooking.
Squeeze out extra water, and cut into 3 cm.


In a bowl, grate garlic, put gochujang, sesame oil and sesame seeds, and mix well.


Squeeze out extra water from leaves once again, and add to gochujang dressing.

Mix well.

  • Commercially available nanohana normally has short stems, and Process 1 probably won’t be necessary.
  • Other relatively strong tasting leafy vegetables, such as arugula, seri water dropwort and kinsai, as well as baby bok choy and similar Chinese greens are also a good choice.
  • Gohujang can be spicy depending on the product. Adjust the amount accordingly.

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