Aromatic Chaminari Salad: The Ultimate Side Dish Infused with Spring’s Essence
Aromatic Chaminari Salad: The Ultimate Side Dish Infused with Spring’s Essence
How to Make Deliciously Aromatic Chaminari Salad: Enjoy with a Simple Recipe!
Try making a rice-stealing side dish using chaminari, the representative spring vegetable! The fragrant chaminari boasts a unique aroma and crisp texture that stimulates the appetite. Even with simple seasoning, it can achieve a wonderful taste, making it the perfect staple side dish. Let me guide you step-by-step, from preparing fresh chaminari to deliciously mixing it!
Main Ingredients- 152g fresh Chaminari (Korean Angelica)
- 20g green onion (mostly white parts)
- 0.5 Tbsp coarse salt (for blanching Chaminari)
Seasoning Ingredients- 1 Tbsp Eogan-jang (anchovy sauce, or substitute with Korean soup soy sauce)
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp minced garlic
- 1 Tbsp Eogan-jang (anchovy sauce, or substitute with Korean soup soy sauce)
- 1 Tbsp perilla oil
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
First, check the condition of the Chaminari. If there are any thick, tough stem parts, trim them off by hand. This will ensure a softer and more delicious texture when mixed.
Step 2
Wash the prepared Chaminari thoroughly. Place the Chaminari in a bowl, add a few drops of vinegar to the water, and let it soak for about 5 minutes. The vinegar water helps remove residual pesticides and impurities. Afterward, rinse it clean under running water.
Step 3
When you take out the Chaminari that was soaking in the vinegar water, you’ll notice that impurities or soil, which might not have been visible before, will float to the surface of the water. This step helps you enjoy the Chaminari more hygienically.
Step 4
Now it’s time to blanch the Chaminari. Fill a pot with plenty of water, add 0.5 Tbsp of coarse salt, and bring it to a rolling boil. Once the water boils, add the prepared Chaminari and blanch it very briefly for about 2 minutes. Be careful not to over-blanch, as it will become mushy. It’s important to maintain the Chaminari’s crisp texture.
Step 5
While the Chaminari is blanching, finely chop the green onion. Place the chopped green onion in the bowl you’ll use for mixing the seasoning beforehand for convenience.
Step 6
After blanching, immediately rinse the Chaminari in cold water to cool it down. Rinsing in cold water helps maintain its vibrant color and crisp texture. When squeezing out the water, don’t squeeze too hard; gently cup your hands around it to press out the excess water. If it’s too watery, the seasoning might taste bland.
Step 7
Cut the de-watered Chaminari into bite-sized pieces. If they are too long, they can be difficult to eat, so cutting them into about 4-5 cm lengths is recommended. Cutting the Chaminari to a consistent length also makes the dish look more appealing.
Step 8
Now it’s time to mix all the ingredients and create a delicious salad. Add the cut Chaminari, 0.5 Tbsp minced garlic, 1 Tbsp Eogan-jang, 1 Tbsp perilla oil, and 1 Tbsp toasted sesame seeds to the bowl. Gently mix everything with your hands (‘Jomol-jomol’) until the seasoning is evenly distributed. Your fragrant and delicious Chaminari salad is ready! It’s tasty right away, or you can store it in the refrigerator to enjoy as a cool side dish.
