Aromatic Korean Angelica Blanch with Miso Dressing
Aromatic Korean Angelica Blanch with Miso Dressing
Korean Angelica (Nunga-seungma) Recipe for Springtime Health Side Dish. Enjoy this healthy, flavorful dish seasoned with miso.
Introducing a delightful spring side dish: Korean Angelica (Nunga-seungma) seasoned with miso. This nutritious vegetable, also known as ‘Samnamul’, is packed with saponins, similar to ginseng, and offers a unique flavor that will awaken your palate.
Main Ingredients- Korean Angelica (Nunga-seungma / Samnamul) 250g
- Coarse salt 1 Tbsp (for blanching)
Dressing Ingredients- Miso paste 1 Tbsp
- Minced garlic 0.5 Tbsp
- Perilla oil 1 Tbsp
- Red pepper flakes 0.3 Tbsp (adjust to taste)
- Toasted sesame seeds 0.5 Tbsp
- Miso paste 1 Tbsp
- Minced garlic 0.5 Tbsp
- Perilla oil 1 Tbsp
- Red pepper flakes 0.3 Tbsp (adjust to taste)
- Toasted sesame seeds 0.5 Tbsp
Cooking Instructions
Step 1
Let’s discover the gem of spring vegetables: Korean Angelica, also called ‘Samnamul’. This unique herb is cherished by food lovers for its distinctive aroma and texture. Eaten raw, it hints at the fragrance of Angelica and Ginseng; when cooked, it boasts a meaty flavor. It’s incredibly beneficial for health, rich in saponins, much like ginseng.
Step 2
Now, let’s prepare the Korean Angelica. Examine the base of the stems; you might find a slightly tough outer layer. Carefully peel this off with a knife. Then, separate the leaves and tender stems, discarding any excessively thick stem parts. This preparation ensures a wonderfully tender and delicious final dish.
Step 3
It’s time to blanch the Korean Angelica. Bring a pot of water to a rolling boil, then add 1 tablespoon of coarse salt. Adding salt helps the vegetable retain its vibrant green color. Submerge the prepared Korean Angelica into the boiling water for a brief 10 to 20 seconds only. Be careful not to over-blanch, as it will become mushy! Immediately remove from the boiling water and rinse thoroughly under cold running water several times to cool it down and preserve its color. Drain well.
Step 4
Place the blanched Korean Angelica, with excess water squeezed out, into a large bowl. Using a wide bowl will help ensure the dressing is mixed evenly without crushing the delicate leaves.
Step 5
Now, let’s add the flavorful dressing. Into the bowl with the Korean Angelica, add 1 tablespoon of miso paste, 0.5 tablespoon of minced garlic, 1 tablespoon of perilla oil, 0.3 tablespoon of red pepper flakes, and 0.5 tablespoon of toasted sesame seeds. The red pepper flakes add a touch of color and gentle heat; feel free to add more if you enjoy a spicier kick.
Step 6
Finally, gently toss and mix the dressing with the Korean Angelica using your hands. Be delicate to avoid mashing the vegetables. Continue to mix until all the ingredients are well combined and the dressing is evenly distributed. Your delicious Korean Angelica with Miso Dressing is now ready! Enjoy this flavorful spring vegetable for a healthy and satisfying meal.
