Aromatic Chwinamul and 6 Types of Spring Vegetable Salads
Aromatic Chwinamul and 6 Types of Spring Vegetable Salads
Don’t Miss the Last Taste of Spring! Boost Your Appetite with 6 Fresh Spring Vegetable Dishes
Savor the fleeting end of spring with these special recipes featuring 6 vibrant spring vegetables. Enjoy the essence of spring captured in dishes made with fresh Chwinamul, Aralia sprouts, Mulberry leaves, Water parsley, Zanthoxylum leaves, and Stonecrop, as if gathered from the countryside. With minimal seasoning to highlight each vegetable’s unique aroma and texture, you can fully appreciate the spirit of spring.
Spring Vegetable Blanching Ingredients- 1 handful of fresh Chwinamul
- 1 handful of tender Aralia sprouts
- 1 handful of soft Mulberry leaves
- 1 handful of fragrant Water parsley
- A pinch of coarse salt (for blanching)
Seasoning Ingredients for 4 Spring Vegetables (Chwinamul, Aralia Sprouts, Mulberry Leaves, Water Parsley)- Blanched Chwinamul
- Blanched Aralia sprouts
- Blanched Mulberry leaves
- Blanched Water parsley
- 1-2 Tbsp anchovy sauce (adjust to taste)
- 1 Tbsp sesame oil
- A pinch of roasted sesame seeds
Zanthoxylum Leaf Salad Ingredients- 1 handful of prepared Zanthoxylum leaves
- 2 Tbsp cooking wine (Mirin)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Oligodang (corn syrup) for gloss
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- A pinch of roasted sesame seeds
Stonecrop and Orange Salad Ingredients- 1 handful of clean Stonecrop
- 1 orange
- 2 Tbsp cooking wine (Mirin)
- 2 Tbsp tangerine preserves (or sugar if unavailable)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- A pinch of roasted sesame seeds
- Blanched Chwinamul
- Blanched Aralia sprouts
- Blanched Mulberry leaves
- Blanched Water parsley
- 1-2 Tbsp anchovy sauce (adjust to taste)
- 1 Tbsp sesame oil
- A pinch of roasted sesame seeds
Zanthoxylum Leaf Salad Ingredients- 1 handful of prepared Zanthoxylum leaves
- 2 Tbsp cooking wine (Mirin)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Oligodang (corn syrup) for gloss
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- A pinch of roasted sesame seeds
Stonecrop and Orange Salad Ingredients- 1 handful of clean Stonecrop
- 1 orange
- 2 Tbsp cooking wine (Mirin)
- 2 Tbsp tangerine preserves (or sugar if unavailable)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- A pinch of roasted sesame seeds
- 1 handful of clean Stonecrop
- 1 orange
- 2 Tbsp cooking wine (Mirin)
- 2 Tbsp tangerine preserves (or sugar if unavailable)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp sesame oil
- A pinch of roasted sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh Chwinamul. Bring a pot of water to a boil, add about 1/2 Tbsp of coarse salt, and blanch the Chwinamul for just about 1 minute. Be careful not to overcook it, as it can become mushy! Immediately rinse the blanched Chwinamul under cold water to cool it down, then gently squeeze out the excess water.
Step 2
Blanch the tender Aralia sprouts similarly. Add coarse salt to boiling water, add the Aralia sprouts, and blanch for 1-2 minutes. Then, rinse them under cold water and squeeze out the moisture. This process will soften their slightly bitter taste.
Step 3
Blanch the soft Mulberry leaves. Add coarse salt to boiling water, add the Mulberry leaves, and blanch for about 30 seconds to 1 minute. Rinse under cold water and squeeze out the moisture. Mulberry leaves are very tender, so brief blanching is best.
Step 4
Blanch the fragrant Water parsley. Add coarse salt to boiling water, add the Water parsley, and blanch for about 30 seconds to 1 minute. Rinse under cold water and squeeze out the moisture firmly. It’s important to maintain the Water parsley’s crisp texture.
Step 5
Now, combine the blanched Chwinamul, Aralia sprouts, Mulberry leaves, and Water parsley in a bowl. Gently squeezing out the excess water from each vegetable will help the seasoning adhere better. Cut them into bite-sized pieces (about 3-4 cm long), then add the anchovy sauce, sesame oil, and roasted sesame seeds. Gently mix everything together to create a flavorful salad.
**Tip for Deliciousness:** To preserve the natural fragrance of spring vegetables, it’s best not to add garlic to this salad. Enjoy the fresh taste of spring vegetables with minimal seasoning.
Step 6
Next, let’s make the aromatic Zanthoxylum leaf salad. Rinse the prepared Zanthoxylum leaves thoroughly under running water, then drain them well in a colander. Zanthoxylum leaves have a wonderfully pungent aroma.
Step 7
In a small bowl, combine 2 Tbsp cooking wine, 3 Tbsp Gochujang, 2 Tbsp Oligodang, 3 Tbsp Gochugaru, 1 Tbsp sesame oil, and a pinch of roasted sesame seeds. Mix well to create the seasoning paste. Add the drained Zanthamoxylum leaves to this paste and gently toss to coat. This will result in a pleasantly pungent and savory Zanthoxylum leaf salad.
Step 8
Finally, prepare the refreshing Stonecrop and Orange salad. Have your clean, moisture-free Stonecrop ready. Peel the fresh orange and cut it into bite-sized pieces (about 1-2 cm). The orange’s sweetness and tanginess will pair wonderfully with the Stonecrop.
Step 9
Let’s also make the seasoning for the Stonecrop salad. In a separate bowl, combine 2 Tbsp cooking wine, 2 Tbsp Gochugaru, 2 Tbsp tangerine preserves (if you don’t have tangerine preserves, you can substitute with 1 Tbsp sugar), 1 Tbsp sesame oil, and a pinch of roasted sesame seeds. Mix well.
Step 10
Add the prepared Stonecrop and sliced orange to the seasoning mixture and gently toss. Be careful not to mash the orange pieces as you mix. Taste and add a little salt if needed to adjust the seasoning. Serve the refreshing Stonecrop and Orange salad beautifully in a dish.
