Fragrant Leatherpetal (Gajuknamul) Salad: A Taste of Spring
Fragrant Leatherpetal (Gajuknamul) Salad: A Taste of Spring
Seasonal Spring Vegetable: Revitalize Your Appetite with Acrid and Aromatic Gajuknamul Salad
Introducing a special spring delicacy popular in the Gyeongsang Province region: Gajuknamul salad. While the unique aroma of leatherpetal might seem unfamiliar at first, its charm will captivate you after just one bite! This spring health side dish, made from tender young shoots, is lightly blanched and seasoned for a sweet and tangy delight that captures the freshness of spring. Since the aroma isn’t strong yet, even first-timers can enjoy it without hesitation. Its crisp texture and refreshing taste will surely whet your appetite. Make this delicious Gajuknamul salad with freshly picked shoots right now!
Main Ingredients- Leatherpetal (Gajuknamul): 100g
- Scallion: 1 stalk
Seasoning Ingredients- Coarse Sea Salt: 1 tsp (for blanching)
- Gochujang (Korean chili paste): 1 Tbsp
- Gochugaru (Korean chili flakes): 1/2 tsp
- Toasted Sesame Seeds: 1 tsp
- Sesame Oil: 1 Tbsp
- Coarse Sea Salt: 1 tsp (for blanching)
- Gochujang (Korean chili paste): 1 Tbsp
- Gochugaru (Korean chili flakes): 1/2 tsp
- Toasted Sesame Seeds: 1 tsp
- Sesame Oil: 1 Tbsp
Cooking Instructions
Step 1
First, carefully select and pick only the tender, young shoots of the leatherpetal. Choosing fresh ingredients is key to a delicious outcome.
Step 2
Bring a pot of water to a rolling boil, then add 1 teaspoon of coarse sea salt. Briefly blanch the leatherpetal by immersing it in the boiling water for just a moment before quickly removing it. Be careful not to over-blanch, as this can make the texture mushy. Immediately rinse the blanched leatherpetal under cold water to cool it down, then gently press out any excess water with your hands.
Step 3
Place the drained leatherpetal in a bowl. Add all the prepared seasoning ingredients (gochujang, gochugaru, toasted sesame seeds, and sesame oil). It’s recommended to adjust the amount of seasoning based on the quantity of leatherpetal and your personal taste.
Step 4
Gently mix the ingredients with your hands, massaging them together to ensure the seasoning is evenly distributed. Once the seasoning is well combined, add the thinly sliced scallions and toss lightly once more. The fresh aroma of the scallions will enhance the deliciousness of the Gajuknamul salad.
Step 5
As these leatherpetal shoots were just picked, the yield might be small, but their tenderness means the characteristic aroma of leatherpetal isn’t overpowering. This makes it a dish that everyone, young and old, can enjoy heartily.
Step 6
Those who have tried Gajuknamul salad before are often captivated by its unique yet appealing flavor. It’s a special side dish that can reignite your appetite when it’s lacking during springtime.
Step 7
Leftover leatherpetal shoots can be dried slightly after preparation and pickled to make Jangajji (Korean pickled vegetables). This preserved condiment can be enjoyed throughout the year, offering another excellent way to savor the flavor of leatherpetal!
