A Spring Delight: Three Kinds of Fragrant Namul and Mugwort Soup
A Spring Delight: Three Kinds of Fragrant Namul and Mugwort Soup
Bringing the Essence of Spring to Your Table
Spring has arrived, bringing with it the vibrant scents of fresh greens. This recipe celebrates the season with a trio of delicious and aromatic namul (seasoned vegetable) dishes, complemented by a comforting bowl of mugwort soup. Perfect for awakening your appetite and nourishing your body, these dishes capture the light, fresh flavors of spring, making your home dining experience truly special.
1. Fragrant Field Mustard Green (Naengyi) Salad- 100g fresh field mustard greens
- 1 Tbsp soy sauce
- 1 tsp toasted sesame seeds
- A little sesame oil
2. Spicy and Sweet Young Garlic Salad- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp vinegar
- A little sesame seeds
- A little sesame oil
3. Crisp Water Kimchi (Mulkimchi) Salad- 150g mulkimchi greens (water kimchi greens)
- 1 red chili pepper (seeds removed, minced)
- 1/2 green onion (white part mainly, minced)
- 1 Tbsp soy sauce
- A little sesame seeds
- A little sesame oil
- A little minced garlic
4. Flavorful Smoked Duck and Angelica Gum Salad Stir-fry- 200g smoked duck breast
- 50g prepared angelica gum leaves (or a similar herb)
- Herb salt, to taste
- A little sesame seeds
- A little black pepper
5. Tender Mugwort Soup- 150g fresh mugwort leaves, cleaned
- 100g fresh clams (shelled)
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder (deulkkagaru)
- 1 anchovy broth sachet (or similar)
- 8 cups rice water
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp vinegar
- A little sesame seeds
- A little sesame oil
3. Crisp Water Kimchi (Mulkimchi) Salad- 150g mulkimchi greens (water kimchi greens)
- 1 red chili pepper (seeds removed, minced)
- 1/2 green onion (white part mainly, minced)
- 1 Tbsp soy sauce
- A little sesame seeds
- A little sesame oil
- A little minced garlic
4. Flavorful Smoked Duck and Angelica Gum Salad Stir-fry- 200g smoked duck breast
- 50g prepared angelica gum leaves (or a similar herb)
- Herb salt, to taste
- A little sesame seeds
- A little black pepper
5. Tender Mugwort Soup- 150g fresh mugwort leaves, cleaned
- 100g fresh clams (shelled)
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder (deulkkagaru)
- 1 anchovy broth sachet (or similar)
- 8 cups rice water
- 200g smoked duck breast
- 50g prepared angelica gum leaves (or a similar herb)
- Herb salt, to taste
- A little sesame seeds
- A little black pepper
5. Tender Mugwort Soup- 150g fresh mugwort leaves, cleaned
- 100g fresh clams (shelled)
- 1 Tbsp soy sauce
- 2 Tbsp perilla seed powder (deulkkagaru)
- 1 anchovy broth sachet (or similar)
- 8 cups rice water
Cooking Instructions
Step 1
1. Fragrant Field Mustard Green (Naengyi) Salad: Thoroughly clean the field mustard greens by removing any soil and rinsing them several times under cold water. Bring a pot of water to a boil with a pinch of salt. Blanch the greens for no more than 1 minute; overcooking will diminish their delicate aroma. Immediately plunge the blanched greens into cold water to stop the cooking. Squeeze out excess water firmly and cut into bite-sized pieces, about 3-4 cm long.
Step 2
In a bowl, combine the prepared greens with soy sauce, toasted sesame seeds, and sesame oil. Gently toss to coat evenly. This fragrant salad, capturing the essence of spring, is now ready. Taste and adjust seasoning if needed.
Step 3
2. Spicy and Sweet Young Garlic Salad: Trim the roots from the young garlic and cut the stalks into 2-3 cm lengths. Briefly blanch the young garlic in boiling water for just 30 seconds to retain its crispness. Drain and rinse under cold water, then cut into bite-sized pieces.
Step 4
In a separate bowl, mix together the gochujang, gochugaru, minced garlic, vinegar, sesame seeds, and sesame oil to create the seasoning paste. Add the blanched young garlic and gently toss with your hands until well coated. This spicy and sweet salad is a delightful side dish or appetizer.
Step 5
3. Crisp Water Kimchi (Mulkimchi) Salad: Finely mince the red chili pepper after removing the seeds. Mince the white part of the green onion. Mince the garlic. Rinse the mulkimchi greens thoroughly under running water to remove any debris and drain them well.
Step 6
Combine the drained mulkimchi greens in a bowl with soy sauce, sesame seeds, sesame oil, and the minced chili pepper, green onion, and garlic. Gently mix everything together, being careful not to mash the greens, to maintain their crisp texture. This refreshing and crunchy salad is ready to serve.
Step 7
4. Flavorful Smoked Duck and Angelica Gum Salad Stir-fry: Slice the smoked duck breast into bite-sized pieces, about 1-2 cm thick. Heat a frying pan over medium heat and add the smoked duck. Stir-fry until lightly browned and some fat has rendered. Add the prepared angelica gum leaves (or your chosen herb) and stir-fry together with the duck until the leaves are wilted. Season with herb salt, black pepper, and a sprinkle of sesame seeds. Mix well for a flavorful stir-fry.
Step 8
5. Tender Mugwort Soup: Prepare the mugwort by removing any tough stems and washing the tender leaves thoroughly. In a pot, combine 8 cups of rice water and the anchovy broth sachet. Bring to a boil and simmer for 1 minute, then remove the sachet. Add the shelled clams and soy sauce to the clear broth and bring to a simmer.
Step 9
Once the broth is simmering, stir in the perilla seed powder until well combined. Add the prepared mugwort just before serving and simmer briefly until tender. This completes your savory and deeply flavored mugwort soup. You can add a touch of minced garlic for extra aroma if desired.
