Fragrant Spring Greens: Jichinggae Salad Recipe
Fragrant Spring Greens: Jichinggae Salad Recipe
Sweet and Tangy Rice Sprout Gochujang Jichinggae Salad: A Spring Delicacy
Have you heard of Jichinggae? Its flowers resemble those of the thistle, while its leaves are similar to shepherd’s purse. Legend has it that ‘jichinggae’ was derived from ‘jitjjigae’ (meaning pounded), as it was historically pounded and applied to wounds. Jichinggae is known for its cooling properties, helping to reduce fever and heal wounds, making it a great addition to your spring diet. This recipe features a simple preparation using rice sprout gochujang, but if you don’t have it, regular gochujang with a little extra oligosaccharide works beautifully. Enjoy this flavorful and healthy spring green salad!
Ingredients- 200g Jichinggae (Edible Thistle)
- 1 Tbsp minced garlic
- 2 Tbsp oligosaccharide
- 3 Tbsp rice sprout gochujang
- A pinch of sesame seeds
Cooking Instructions
Step 1
You can often find fresh Jichinggae at local markets, perfect for a simple side dish. First, bring water to a boil and briefly blanch the Jichinggae for just 2 minutes. Immediately rinse it under cold water to cool it down, then soak it in fresh water for one to two days to remove any bitterness and impurities. This process ensures a tender and clean taste.
Step 2
After soaking for one to two days, gently squeeze out as much water as possible from the Jichinggae. Thoroughly draining the greens prevents the seasoning from becoming watery and ensures it adheres well.
Step 3
Once blanched and squeezed, the Jichinggae leaves might be clumped together. Gently separate the leaves with your fingers. This step is crucial for ensuring that the seasoning coats every part of the greens evenly.
Step 4
The stems of the Jichinggae can be a bit tough, so make one or two small cuts into the thicker root parts. This will make them more tender and easier to chew, ensuring a pleasant texture throughout the salad.
Step 5
Cut the Jichinggae into bite-sized pieces, approximately three sections per stalk. Avoid cutting them too small, as this can diminish the pleasant chewiness of the greens.
Step 6
Now, let’s mix in the seasoning. In a bowl, combine the prepared Jichinggae with 1 tablespoon of minced garlic, 3 tablespoons of rice sprout gochujang, and 2 tablespoons of oligosaccharide. If you don’t have rice sprout gochujang, regular gochujang is a fine substitute. When using regular gochujang, feel free to adjust the amount of oligosaccharide to your preferred sweetness. Gently toss everything together with your hands until the greens are well coated with the flavorful dressing.
Step 7
Finally, transfer the seasoned Jichinggae salad to a serving dish. Sprinkle a generous pinch of sesame seeds on top. This not only adds a nutty flavor but also enhances the visual appeal, making your healthy side dish look even more appetizing. Enjoy the fresh, spring aroma and taste of this delicious Jichinggae salad!
