Bittersweet Spring Delight: Stir-Fried Coltsfoot Greens with Ssamjang
Bittersweet Spring Delight: Stir-Fried Coltsfoot Greens with Ssamjang
Easy Recipe for Spring Seasonal Coltsfoot Greens with Ssamjang
As spring arrives, the fragrant and slightly bitter taste of coltsfoot greens comes to mind! Gently blanching fresh coltsfoot shoots and tossing them with ssamjang creates a special side dish that’s perfect for stimulating your appetite when it’s lacking. This recipe makes it easy for anyone to quickly prepare delicious stir-fried coltsfoot greens with ssamjang using just store-bought ssamjang. While some may dislike the bitter notes of greens, one taste is often enough to fall in love with their unique charm. Now, you can enjoy wrapping larger coltsfoot leaves as well, not just the tender shoots! #ColtsfootGreens #SsamjangColtsfoot #NamulBanchan #SpringGreens
Main Ingredients- Blanched coltsfoot greens 200g
- Minced green onion 2 Tbsp
Seasoning Ingredients- Store-bought ssamjang 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 0.5 Tbsp
- Maesilcheong (Plum extract) 1 Tbsp
- Sesame oil 1 Tbsp
For Cleaning Coltsfoot- Vinegar 1 Tbsp
For Blanching Coltsfoot- Salt 1 Tbsp
- Store-bought ssamjang 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Minced garlic 0.5 Tbsp
- Maesilcheong (Plum extract) 1 Tbsp
- Sesame oil 1 Tbsp
For Cleaning Coltsfoot- Vinegar 1 Tbsp
For Blanching Coltsfoot- Salt 1 Tbsp
- Salt 1 Tbsp
Cooking Instructions
Step 1
Select tender coltsfoot shoots and rinse them thoroughly under running water at least three times. If you’ve purchased coltsfoot from a market, it’s a good idea to soak it in water with 1 Tbsp of baking soda or vinegar for about 10 minutes before rinsing to ensure it’s clean and free from any residues.
Step 2
Fill a large pot with plenty of water and bring it to a rolling boil. Add 1 Tbsp of salt to the boiling water. Then, add the coltsfoot shoots and blanch them for precisely 1 minute. The blanching time can vary depending on the heat intensity and the tenderness of the greens, so the most accurate method is to remove a shoot, feel its texture, or taste a small piece to check for doneness.
Step 3
Once blanched, immediately transfer the coltsfoot greens to cold running water to quickly cool them down and stop the cooking process. This helps maintain their crisp texture. Drain them well in a colander and let them sit for a while to remove excess water.
Step 4
Gently press the blanched coltsfoot greens with your hands to squeeze out any remaining water. Then, cut them into bite-sized pieces, about one or two cuts per strand. Avoid cutting them too finely, as this can diminish the texture.
Step 5
In a mixing bowl, combine all the seasoning ingredients: ssamjang, gochugaru, minced garlic, maesilcheong, sesame oil, and minced green onion. Mix them well to create a unified dressing. Add the squeezed coltsfoot greens to this prepared seasoning mixture.
Step 6
Gently toss and mix the greens with the seasoning using your hands. Ensure the seasoning is evenly distributed without overmixing, which could make the greens mushy. The key is a light, thorough mix.
Step 7
Transfer the beautifully seasoned stir-fried coltsfoot greens to a serving plate. Sprinkle with toasted sesame seeds for an extra nutty aroma and visual appeal.
Step 8
While coltsfoot greens are traditionally seasoned with doenjang (soybean paste) or gochujang (red chili paste), using ssamjang creates a wonderful depth of flavor by combining the richness of both. The savory umami of ssamjang complements the slight bitterness of the coltsfoot, making it even more delicious.
Step 9
This slightly bitter yet captivating stir-fried coltsfoot with ssamjang is a perfect side dish for dinner and offers the joy of enjoying seasonal food. Discover the true essence of spring greens that you won’t get tired of eating! #DinnerSideDish #Banchan #SeasonalFood #SpringGreens
