Ssamchae Root Salad with Tangy & Sweet Dressing: A Harmony of Unique Aroma and Crisp Texture
Ssamchae Root Salad with Tangy & Sweet Dressing: A Harmony of Unique Aroma and Crisp Texture
Ssamchae Salad, Ssamchae Root Salad, Spring Vegetable Salad, Healthy Vegetable Dish, Slightly Bitter Flavor, Crisp Texture, Ssamchae Root
Enjoy a delightful salad made with ssamchae roots, featuring a subtle ginseng and chive aroma. This dish offers a perfectly balanced sweet and tangy dressing that stimulates your appetite. With its refreshing crispness, it’s a versatile side dish or a great accompaniment to drinks.
Main Ingredients- 130g ssamchae roots, thoroughly washed (approx. 15cm length)
- 30g fresh chives
Tangy & Sweet Dressing- 1/2 Tbsp granulated sugar
- 1.5 Tbsp rice vinegar
- 1 Tbsp toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp granulated sugar
- 1.5 Tbsp rice vinegar
- 1 Tbsp toasted sesame seeds
- 1 Tbsp gochugaru (Korean chili powder)
- 1.5 Tbsp gochujang (Korean chili paste)
Cooking Instructions
Step 1
Let me introduce the star of today’s dish: ssamchae roots! They resemble young ginseng roots and have a unique charm with their subtle ginseng and chive-like aroma. They are typically sold pre-washed, making them convenient to use. The roots are usually about 15cm long.
Step 2
These plump roots are tender enough to eat as they are, but to enhance the texture further, I like to split them lengthwise into two. If the roots are particularly thick, splitting them this way helps the dressing penetrate better and makes them even more tender.
Step 3
While trimming the long roots, I also cut them into manageable pieces about 4-5cm in length. Cutting them to this size makes them easier to toss and eat.
Step 4
After washing the ssamchae roots, place them in a colander to drain thoroughly. Excess water can dilute the flavor of the salad, so gently pressing them with paper towels to remove moisture is also a good idea.
Step 5
While ssamchae roots are delicious on their own, adding chives provides a complementary flavor and texture. I’ve cut the fresh chives into 4-5cm lengths. Since the ssamchae roots are the main ingredient, we’ll use a smaller amount of chives just to add color and a hint of freshness.
Step 6
Now, let’s make the delicious dressing. In a bowl, combine 1/2 Tbsp sugar, 1.5 Tbsp rice vinegar, 1 Tbsp toasted sesame seeds, 1 Tbsp gochugaru, and 1.5 Tbsp gochujang. Mix them well. Ssamchae roots have a similar aroma to chives, so garlic isn’t necessary to achieve a great flavor. For the best results with any salad, it’s recommended to make the dressing in advance and let it meld; this ensures the flavors are evenly distributed throughout the ingredients.
Step 7
Add the drained ssamchae roots to the prepared dressing and gently toss them. Chives are quite delicate and can become mushy if mixed too early with the roots. Therefore, it’s best to first coat the firmer ssamchae roots thoroughly with the dressing to allow them to absorb the flavors.
Step 8
Once the ssamchae roots are well-coated with the dressing, add the chopped chives. Gently mix everything together. The key is to preserve the crispness of the chives while ensuring they blend harmoniously with the tender ssamchae roots.
Step 9
Some say that mixing vinegar and sesame oil can alter the flavor. However, if you enjoy the aroma, you can add a very small amount of sesame oil at the very end and toss briefly. The salad is best enjoyed immediately after dressing to maintain the freshness and texture of the ingredients. Enjoy your delicious Ssamchae Root Salad!
