Aromatic Spring Herbs in Spicy Gochujang Salad
Aromatic Spring Herbs in Spicy Gochujang Salad
November’s Simple Side Dish: Nasturtium Salad Recipe & How to Prepare Nasturtiums
This recipe features the wonderfully fragrant and slightly bitter nasturtium, mixed generously with a spicy and sweet gochujang dressing. It makes for a delightful side dish that’s perfect with rice. Enjoy the fresh taste of spring!
Main Ingredients- Fresh Nasturtium (Nangi) 300g
- Coarse Salt 1 Tbsp (for blanching)
Spicy & Sweet Dressing- Gochujang (Korean chili paste) 1.5 Tbsp
- Apple Vinegar 1 Tbsp (adds a refreshing tang)
- Double Strength Vinegar 1 Tbsp (enhances sourness!)
- Brown Sugar 0.5 Tbsp (for subtle sweetness)
- Oligosaccharide 1 Tbsp (for gloss and sweetness)
- Soy Sauce 1 Tbsp (for savory depth)
- Minced Garlic 0.5 Tbsp (for pungent aroma)
- Plum Extract 1 Tbsp (for rich sweetness and aroma)
- Sesame Oil 0.5 Tbsp (for nutty fragrance)
- Toasted Sesame Seeds, a pinch (for crunch and nuttiness)
- Gochujang (Korean chili paste) 1.5 Tbsp
- Apple Vinegar 1 Tbsp (adds a refreshing tang)
- Double Strength Vinegar 1 Tbsp (enhances sourness!)
- Brown Sugar 0.5 Tbsp (for subtle sweetness)
- Oligosaccharide 1 Tbsp (for gloss and sweetness)
- Soy Sauce 1 Tbsp (for savory depth)
- Minced Garlic 0.5 Tbsp (for pungent aroma)
- Plum Extract 1 Tbsp (for rich sweetness and aroma)
- Sesame Oil 0.5 Tbsp (for nutty fragrance)
- Toasted Sesame Seeds, a pinch (for crunch and nuttiness)
Cooking Instructions
Step 1
Let’s start by preparing the fresh nasturtium. Its wonderful aroma makes it a perfect springtime delicacy.
Step 2
Preparing the nasturtium is the first step to a delicious dish! First, use a small knife to gently scrape off any soil or debris clinging to the area between the leaves and roots. If the roots are very dirty, carefully scrub them. Remove any yellowed or wilted leaves. For thicker roots, split them in half lengthwise so they absorb the dressing better. Finally, rinse the nasturtium several times under running water until all traces of soil are gone. This meticulous preparation ensures a delightful nasturtium salad!
Step 3
A note on consuming nasturtium: While rich in dietary fiber, it’s advisable for individuals with kidney stones to avoid consuming excessive amounts at once. Enjoy it in moderation for its health benefits.
Step 4
Now, let’s briefly blanch the nasturtium. Bring a pot of water to a rolling boil, adding 1 tablespoon of coarse salt. Once boiling, add the cleaned nasturtium and blanch for just 1 to 2 minutes. Be careful not to overcook, as this can diminish its unique aroma and texture! Immediately remove the blanched nasturtium and rinse it thoroughly in cold water to stop the cooking process and preserve its vibrant color and crispness.
Step 5
Let’s make the delicious dressing! In a bowl, combine the gochujang, apple vinegar, double strength vinegar, brown sugar, oligosaccharide, soy sauce, minced garlic, plum extract, sesame oil, and toasted sesame seeds. Stir well with a spoon until the sugar dissolves, creating a perfectly balanced spicy and sweet dressing. No need to let it rest; it’s ready to use right away!
Step 6
Add the blanched nasturtium, after squeezing out excess water, to the bowl with the prepared dressing. Squeezing out the water is crucial to prevent the dressing from becoming diluted and to highlight the natural flavors of the nasturtium.
Step 7
Now it’s time to mix everything together! Gently toss the nasturtium with the dressing using your hands or chopsticks, making sure the seasoning coats every piece evenly. Avoid over-mixing, which can make the herbs mushy. Once perfectly coated, your flavorful nasturtium salad is ready! Serve it over warm rice for a satisfying meal.
