Fresh Aster Scaber Salad and a Healthy Meal from the Garden
Fresh Aster Scaber Salad and a Healthy Meal from the Garden
Our Family’s Healthy Table: Fresh Vegetables Straight from the Garden
Experience the ultimate freshness with garden-picked vegetables! Featuring a delicious Aster Scaber (Chwinamul) salad, Colt’s Foot Leaf wraps, Stone Crop salad, and a warm Leek and Egg Soup. Presenting our vibrant and healthy home-cooked meal.
Colt’s Foot Leaf Wraps / Ssamjang Ingredients- Fresh Colt’s Foot Leaves (a handful)
- Homemade Ssamjang or store-bought Ssamjang
- A pinch of coarse salt (for blanching)
Fragrant Aster Scaber Salad Ingredients- 100g of thoroughly cleaned Aster Scaber (Chwinamul)
- 1 Tbsp Korean anchovy sauce (or soy sauce for soup)
- 1 Tbsp toasted sesame oil
- A pinch of sesame seeds (ground)
Refreshing Stone Crop Salad Ingredients- 100g of freshly washed Stone Crop (Dolnamul)
- Sweet and tangy Gochujang-based dipping sauce (Chogochujang)
- A sprinkle of sesame seeds for garnish
Warm Leek and Egg Soup Ingredients- 2 fresh eggs
- 2 blocks of concentrated broth (or use dried anchovies and kelp for broth)
- 4 cups of water (approx. 800ml)
- 2 Tbsp Korean anchovy sauce (or soy sauce for soup)
- A bunch of fresh leeks
- 1/2 tsp minced garlic
- A pinch of black pepper
- 100g of thoroughly cleaned Aster Scaber (Chwinamul)
- 1 Tbsp Korean anchovy sauce (or soy sauce for soup)
- 1 Tbsp toasted sesame oil
- A pinch of sesame seeds (ground)
Refreshing Stone Crop Salad Ingredients- 100g of freshly washed Stone Crop (Dolnamul)
- Sweet and tangy Gochujang-based dipping sauce (Chogochujang)
- A sprinkle of sesame seeds for garnish
Warm Leek and Egg Soup Ingredients- 2 fresh eggs
- 2 blocks of concentrated broth (or use dried anchovies and kelp for broth)
- 4 cups of water (approx. 800ml)
- 2 Tbsp Korean anchovy sauce (or soy sauce for soup)
- A bunch of fresh leeks
- 1/2 tsp minced garlic
- A pinch of black pepper
- 2 fresh eggs
- 2 blocks of concentrated broth (or use dried anchovies and kelp for broth)
- 4 cups of water (approx. 800ml)
- 2 Tbsp Korean anchovy sauce (or soy sauce for soup)
- A bunch of fresh leeks
- 1/2 tsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, let’s prepare the Colt’s Foot Leaves. Fill a pot with plenty of water and add a pinch of coarse salt. Once the water is boiling vigorously, add the washed Colt’s Foot Leaves and blanch them quickly for 1-2 minutes. This step helps remove any bitterness or astringency.
Step 2
Immediately rinse the blanched Colt’s Foot Leaves under cold running water to cool them down. Then, gently rub the leaves with your hands to peel off the outer skin. The skin should come off easily.
Step 3
Once the tenderized Colt’s Foot Leaves are prepared, cut them into bite-sized pieces, arrange them on a plate, and serve with Ssamjang or homemade soybean paste for a flavorful Colt’s Foot Leaf wrap.
Step 4
Now, it’s time to make the star dish, the Aster Scaber salad. In a bowl with the cleaned Aster Scaber, add 1 Tbsp of anchovy sauce and 1 Tbsp of sesame oil. Gently mix them together with your hands. The savory depth of the anchovy sauce and the nutty aroma of sesame oil will perfectly complement the Aster Scaber’s natural fragrance.
Step 5
Transfer the well-mixed Aster Scaber to a serving dish. A sprinkle of toasted sesame seeds on top will make it even more delicious.
Step 6
Next, we’ll make the refreshing Stone Crop salad. Thoroughly wash the fresh Stone Crop and drain any excess water. This ensures the dressing adheres well and doesn’t become watery.
Step 7
Arrange the drained Stone Crop attractively in a nice bowl. Placing it next to the Aster Scaber will add a beautiful splash of color to your table.
Step 8
Serve the prepared sweet and tangy Gochujang-based sauce alongside, and finish with a sprinkle of sesame seeds for that delightful nutty crunch. Your delicious Stone Crop salad is ready!
Step 9
Finally, let’s make a comforting Leek and Egg Soup. First, wash the leeks and chop them into about 3-4 cm lengths. Crack 2 eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them gently with a fork or chopsticks until smooth.
Step 10
Whisking the eggs thoroughly ensures they cook into delicate, fluffy strands in the soup.
Step 11
In a pot, bring 4 cups of water to a boil with 2 blocks of concentrated broth. (You can also use dried anchovies and kelp to make your own broth.) Once the broth is boiling, add 2 Tbsp of anchovy sauce and 1/2 tsp of minced garlic for an extra layer of savory flavor.
Step 12
While the broth is boiling, use a ladle to create a swirling motion in the pot. Then, slowly drizzle the whisked eggs in a thin stream around the edges of the swirling broth. This technique helps the egg cook into thin, beautiful ribbons.
Step 13
Do not stir immediately after adding the eggs! Wait until the egg starts to gently set and form soft curds. Then, gently stir with chopsticks or a ladle to break up the curds and ensure the egg cooks evenly and remains tender. This method results in a wonderfully soft texture.
Step 14
Add the prepared leeks towards the end of cooking and simmer for just another moment until they are tender but still vibrant green. Season with a pinch of black pepper and your soup is complete. Avoid overcooking the leeks as they can become too soft.
Step 15
And there you have it! A warm and delicious Leek and Egg Soup, ready to be served. All the dishes are now beautifully presented on the table.
Step 16
Doesn’t it look incredibly appetizing? This is our family’s healthy meal, lovingly prepared with the freshest vegetables, as if just harvested from the garden. The sight alone is mouth-watering, and the meal promises to nourish and bring good health to the entire family.
