Citrusy & Nutty Endive muchim (salad with Yuja (yuzu) & Doenjang (Korean soybean paste) [vegan]

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I’ve always loved juicy and crisp endives, also for its slight bitterness that follows after sweetness. Now that I live in The Netherlands, where I can get a bag of 4 endives for only around 2 euros, I’m looking for different ways to bring it onto my table 🙂

Although I do love to make more of “traditional” dishes like endive boats filled with funky blue cheese and walnuts with a drizzle of floral honey, or braise it with butter and orange juice & zest,
I wanted to introduce some Korean flavors that would also highlight the flavor and texture of endives!

What’s Yuja & Doenjang?

Yuja (or more known as yuzu) is Korean/Japanese citron that has flavors somewhat similar to grapefruit and lemon. And it’s easy to come across yuja marmalade at Asian groceries near you. While it’s the most frequently used to make tea (by pouring some hot water with a couple of spoons of the marmalade), it’s a perfect condiment to incorporate into salad dressings!

Doenjang (Korean soybean paste) is one of mother sauces of Korean cooking, comparable to Miso (Japanese soybean paste), but boasts bolder flavors. In Korean cooking, we incorporate doenjang with veggies with bitter taste as it helps to lessen the bitterness with nutty & salty umami.

Not a fan of endives? Try this recipe and you might actually fall in love with endives!

Print Recipe

Endive salad with Yuja (yuzu) & doenjang (Korean soybean paste)

This citrusy & nutty dressing is a perfect pair with crisp endives!

Yuja (yuzu) marmalade gives citrusy kick & doenjang (Korean soybean paste, similar to miso) just blends everything so well with its savory nuttiness

Prep Time10

Cook Time3

Course: Appetizer, Salad, Side Dish

Cuisine: Fusion, Korean

Keyword: Doenjang, Endive, Salad, Yuzu

Servings: 1 serving

Ingredients

2 heads endives or use radicchio and/or romaine lettuce
½ cup sliced Korean pear or nashi pear substitute with crisp pear or apples
1 teaspoon toasted sesame seeds
½ tablespoon pine nuts for garnish roast them for extra nuttiness

Dressing

1 tablespoon doenjang (Korean soybean paste) substitute with miso
1 tablespoon yuja-cheong (yuja marmalade)
2 tablespoons apple cider vinegar
¼ cup diced nashi pear substitute with crisp pear or apples
1 teaspoon sesame oil

Instructions

Peel and dice a Korean/nashi pear and transfer to a food blender.
Add other dressing ingredients: doenjang (Korean soybean paste), yuja-cheong (yuja marmalade), apple cider vinegar, and sesame oil.
Cut endives lengthwise in quarters and trim away the stem ends so that leaves will be somewhat separated. Gently rinse with cold water and transfer to a salad bowl.
Add sliced Korean/nashi pear to the bowl.
Pour in the salad dressing and add toasted sesame seeds.
Toss gently until the dressing and the vegetables are well incorporated. Transfer to a plate.
Garnish with pine nuts.
Enjoy! This salad has mild flavor but will go especially well with fish.