Aromatic Spring Delight: How to Make Steamed Dock Salad (Meowi)
Aromatic Spring Delight: How to Make Steamed Dock Salad (Meowi)
From the Fields to Your Table: Elevate Your Holiday Spring Meal
On a warm spring holiday, I ventured out of the city and brought back the essence of spring from a mountain path. Let’s create a refreshing and appetizing steamed dock salad that captures the flavors of nature.
Steamed Dock Salad Ingredients- Fresh dock leaves (Meowi) 150g, gathered with spring’s fragrance
- Gochujang (Korean chili paste) 2 Tbsp, for a sweet and spicy kick
- Vinegar 2 Tbsp, for a refreshing tang
- Minced garlic 1 Tbsp, adding aromatic depth
- Sesame oil, a touch for nutty richness
- Sesame seeds, a pinch for garnish
Dandelion Salad Ingredients- Dandelion greens 1 handful, offering a pleasant bitterness
- Apple 1/4, thinly sliced for crispness
- Banana 1, sliced for sweetness
- Homemade yogurt 4 Tbsp, for a creamy texture
- Soy sauce 1 Tbsp, for umami
- Sugar 1 Tbsp, to balance flavors
- Vinegar 1 Tbsp, for a bright acidity
- Sesame oil, a drizzle for aroma
- Sesame seeds, a sprinkle for garnish
Soybean Powder Mugwort Soup Ingredients- Fresh mugwort (Ssuk) 1 handful, brimming with spring’s vitality
- Doenjang (Korean soybean paste) 1 Tbsp, for a deep, savory flavor
- Broth (vegetable or anchovy-based) 4 cups
- Minced garlic 1 Tbsp, for pungency
- Soybean powder 2 Tbsp, for a nutty, thick consistency
Pickled Mustard Greens Ingredients- Mustard greens (Gat) 1kg, for a crisp texture
- Coarse sea salt 1/2 cup, for brining
- Kimchi seasoning paste 1 cup
- Dandelion greens 1 handful, offering a pleasant bitterness
- Apple 1/4, thinly sliced for crispness
- Banana 1, sliced for sweetness
- Homemade yogurt 4 Tbsp, for a creamy texture
- Soy sauce 1 Tbsp, for umami
- Sugar 1 Tbsp, to balance flavors
- Vinegar 1 Tbsp, for a bright acidity
- Sesame oil, a drizzle for aroma
- Sesame seeds, a sprinkle for garnish
Soybean Powder Mugwort Soup Ingredients- Fresh mugwort (Ssuk) 1 handful, brimming with spring’s vitality
- Doenjang (Korean soybean paste) 1 Tbsp, for a deep, savory flavor
- Broth (vegetable or anchovy-based) 4 cups
- Minced garlic 1 Tbsp, for pungency
- Soybean powder 2 Tbsp, for a nutty, thick consistency
Pickled Mustard Greens Ingredients- Mustard greens (Gat) 1kg, for a crisp texture
- Coarse sea salt 1/2 cup, for brining
- Kimchi seasoning paste 1 cup
- Mustard greens (Gat) 1kg, for a crisp texture
- Coarse sea salt 1/2 cup, for brining
- Kimchi seasoning paste 1 cup
Cooking Instructions
Step 1
[Steamed Dock Salad] First, thoroughly wash the fresh dock leaves. Blanch them in boiling water for a short time until tender but still vibrant green. Drain the blanched dock leaves and rinse them under cold water to stop the cooking process and preserve their color. Once cooled, gently squeeze out excess water and cut them into bite-sized pieces, about 3-4 cm long. If the stems are tough, you can peel them slightly or cut them lengthwise to ensure a tender bite. 
Step 2
In a mixing bowl, combine the prepared dock leaves with 2 tablespoons of gochujang, 2 tablespoons of vinegar, and 1 tablespoon of minced garlic. Add a touch of sesame oil and sesame seeds for extra flavor and aroma. Gently toss and mix everything together with your hands, ensuring the seasoning coats the dock leaves evenly. Be careful not to over-mix, as this can make the leaves mushy. Your delicious steamed dock salad is ready to be served!
Step 3
[Dandelion Salad] Begin by carefully washing the dandelion greens under running water to remove any dirt or debris. Gently pat them dry or allow them to air dry. Once dry, tear or chop them into manageable, bite-sized pieces and place them in a salad bowl. The slightly bitter notes of dandelion pair wonderfully with sweet fruits. 
Step 4
Core and thinly slice the apple, and slice the banana into rounds. Add the prepared apple and banana to the salad bowl with the dandelions. In a separate small bowl, whisk together 4 tablespoons of homemade yogurt, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of vinegar until well combined. Pour this dressing over the salad ingredients and toss gently to coat everything. Finish with a drizzle of sesame oil and a sprinkle of sesame seeds for added fragrance and texture. Your refreshing dandelion salad is now complete!
Step 5
[Soybean Powder Mugwort Soup] To prepare the mugwort soup, start by making a flavorful broth. Simmer dried anchovies and kelp in 4 cups of water for about 15-20 minutes. Strain the broth, discarding the solids. In the clean broth, dissolve 1 tablespoon of doenjang (Korean soybean paste) and stir in 1 tablespoon of minced garlic. 
Step 6
Prepare the mugwort by rinsing it thoroughly and picking off any tough stems. Tear the mugwort leaves into bite-sized pieces. Lightly coat the mugwort pieces with 2 tablespoons of soybean powder. Carefully add the coated mugwort to the simmering broth. Cook until the mugwort is tender. Stir occasionally to prevent the soybean powder from clumping, ensuring a smooth and delicious soup.
Step 7
[Pickled Mustard Greens] Clean the mustard greens (Gat) by trimming the roots and removing any yellow or damaged leaves. Wash them thoroughly. Place the cleaned mustard greens in a large bowl or basin and sprinkle them evenly with 1/2 cup of coarse sea salt. Let them brine for about 30 minutes to an hour, or until they become pliable. After brining, rinse the mustard greens thoroughly under cold running water at least two to three times to remove excess salt. Squeeze out as much water as possible. 
Step 8
Place the drained mustard greens in a clean bowl. Add 1 cup of kimchi seasoning paste. Gently mix and coat the mustard greens with the seasoning, being careful not to tear them. Ensure the seasoning is distributed evenly throughout the greens. Your delicious pickled mustard greens are now ready to be packed and fermented, or enjoyed fresh.
