Fresh Spring Greens Salad (Dongcho Geotjeori)
Fresh Spring Greens Salad (Dongcho Geotjeori)
Refreshing and Vibrant Dongcho Geotjeori Salad
As spring approaches, I find myself reaching for fresh salads more than heavy winter kimchi. Today, I’m sharing a recipe for Dongcho Geotjeori, a delightful and invigorating Korean-style salad made with tender spring greens. Its crisp texture and bright, tangy flavor make it a perfect side dish for any meal, especially when you crave something light and refreshing.
Main Ingredients- 1 bunch of Dongcho (Korean spring greens, also known as winter greens or rapini)
Seasoning- 1.5 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced garlic
- 1 Tbsp Chopped scallions
- 1 Tbsp Maesilcheong (Korean plum extract)
- 1 tsp Vinegar
- 1.5 Tbsp Fish sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced garlic
- 1 Tbsp Chopped scallions
- 1 Tbsp Maesilcheong (Korean plum extract)
- 1 tsp Vinegar
Cooking Instructions
Step 1
I picked up a bunch of fresh Dongcho from the market. Dongcho, also called ‘winter greens’ or ‘rapini,’ is a fragrant spring vegetable that signals the arrival of warmer days. Just looking at it brings a sense of spring!
Step 2
Gently rinse the Dongcho under running water and drain well. These greens are delicate, so handle them with care like you would a baby to prevent a ‘raw’ taste and preserve their fresh flavor. Be gentle to avoid bruising the leaves. (Tip: Washing too vigorously can make the leaves mushy.)
Step 3
In a small bowl, combine 1.5 Tbsp of fish sauce, 2 Tbsp of Gochugaru (Korean chili flakes), 0.5 Tbsp of minced garlic, 1 Tbsp of finely chopped scallions, and 1 Tbsp of sweet maesilcheong (plum extract). Mix these ingredients thoroughly to create a delicious dressing for your geotjeori. (Tip: You can substitute anchovy sauce with sand lance fish sauce or regular soy sauce. Adjust the amount of chili flakes to your preference.)
Step 4
Place the prepared Dongcho in a larger bowl. Pour the dressing over the greens and gently toss them together. It’s important to mix them lightly so the leaves aren’t crushed, ensuring they remain crisp. (Tip: Over-mixing can diminish the satisfying crunch of the Dongcho.)
Step 5
Finally, add 1 tsp of tangy vinegar and give it one last gentle stir. Your refreshing Dongcho Geotjeori is ready! It’s delicious served immediately, or you can let it sit in the refrigerator for a short while to allow the flavors to meld for an even richer taste.
