Aromatic Colt’s Foot Namul with Doenjang
Aromatic Colt’s Foot Namul with Doenjang
Weekend Bliss: A Wholesome Table Set with Freshly Harvested Garden Vegetables
Happy spring days are here! My brother-in-law’s garden, his playground after retirement, is full of spring vegetables sprouting vibrantly, having survived the cold winter.
Colt’s Foot Doenjang Salad Ingredients- 150g Colt’s Foot (Tussilago farfara)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Gochugaru (red pepper flakes)
- A pinch of sesame seeds (roasted)
- A dash of sesame oil
Spring Cabbage and Scallion Salad Ingredients- 50g Scallions
- 50g Spring Cabbage (Bomdong)
- 1 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 Tbsp Gochugaru (red pepper flakes)
- A pinch of sesame seeds (roasted)
- A dash of sesame oil
Burdock and Duck Bulgogi Stir-fry Ingredients- 400g Marinated Duck Bulgogi
- A handful of Burdock (clean and prepared)
- A pinch of sesame seeds (roasted)
Vegetable Salad Ingredients- Assorted Lettuce and Greens (to your preference)
- Balsamic Vinaigrette
- A pinch of sesame seeds (roasted)
- 50g Scallions
- 50g Spring Cabbage (Bomdong)
- 1 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 Tbsp Gochugaru (red pepper flakes)
- A pinch of sesame seeds (roasted)
- A dash of sesame oil
Burdock and Duck Bulgogi Stir-fry Ingredients- 400g Marinated Duck Bulgogi
- A handful of Burdock (clean and prepared)
- A pinch of sesame seeds (roasted)
Vegetable Salad Ingredients- Assorted Lettuce and Greens (to your preference)
- Balsamic Vinaigrette
- A pinch of sesame seeds (roasted)
- Assorted Lettuce and Greens (to your preference)
- Balsamic Vinaigrette
- A pinch of sesame seeds (roasted)
Cooking Instructions
Step 1
1. Prepare the Colt’s Foot Doenjang Salad: First, trim any tough stems from the colt’s foot and wash it thoroughly. Blanch the colt’s foot in boiling water for about 30 seconds to 1 minute. This process softens its slightly bitter taste while retaining a pleasant crispness. After blanching, rinse it under cold water, gently squeeze out excess water, and cut it into bite-sized pieces (about 3-4 cm long).
Step 2
Season and mix: In a bowl, combine 1 tablespoon of doenjang, 1 tablespoon of gochugaru, a pinch of roasted sesame seeds, and a dash of sesame oil. Gently mix everything together by hand until well combined. This completes your delicious Colt’s Foot Doenjang Salad! (Chef’s Tip: To best preserve the delicate aroma of spring vegetables, it’s often recommended to omit garlic in this dish. The combination of the subtly bitter colt’s foot and the savory doenjang is truly delightful.)
Step 3
2. Make the Spring Cabbage and Scallion Salad: Wash the scallions and spring cabbage thoroughly. Blanch them briefly in boiling water – just a quick dip, as overcooking will make them mushy. Rinse the blanched vegetables in cold water, squeeze out the moisture, and cut them into bite-sized pieces. In a separate bowl, combine 1 tablespoon of anchovy sauce, 1 tablespoon of gochugaru, a pinch of roasted sesame seeds, and a dash of sesame oil. Gently toss the vegetables with the dressing until well coated for a crisp and flavorful salad.
Step 4
3. Cook the Burdock and Duck Bulgogi Stir-fry: Place the marinated duck bulgogi in a pan over medium heat and stir-fry until it’s almost cooked through. Once the duck is nearly done, add the prepared burdock to the pan and continue to stir-fry together. Burdock loses its wonderful aroma if cooked for too long, so stir-fry it with the duck for just about 1-2 minutes.
Step 5
Finish by sprinkling some roasted sesame seeds over the top for a delightful nutty flavor. This creates a delicious stir-fry where the fragrant burdock and chewy duck complement each other perfectly.
Step 6
4. Prepare the Vegetable Salad: Wash all your assorted greens and lettuce varieties under running water. Afterward, drain them very well in a colander. Ensuring the greens are dry is important, as excess water can dilute the dressing and make the salad soggy.
Step 7
Arrange the dry greens attractively on a serving plate. Drizzle with your desired amount of balsamic vinaigrette and sprinkle with roasted sesame seeds to finish. (Dressing Alternative: If you don’t have balsamic vinaigrette, you can make a simple dressing by combining 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1/2 teaspoon of minced garlic, and a little water or broth. Briefly simmer this mixture, let it cool, and then use it as a dressing.)
