Amaranth Greens with Doenjang Mayo Dressing

Cut the amaranth to a suitable length, blanch in the kelp stock, rinse in cold water and drain.

Julienne the onion 2 mm thick and finely mince the ginger and garlic.

Finely chop the doenjang, press through a coarse sieve and mix with the gochujang, mayonnaise and gochugaru.

Mix the ginger and garlic into the seasoning.

Toss the amaranth and onion evenly with the seasoning.

Drizzle with sesame oil, mix gently and sprinkle with sesame seeds.