Refreshing & Zesty Aster Scaber Salad (Mangcho-dae Namul Muchim)
How to Make Delicious Aster Scaber Salad – A Simple Spring Delight
Enjoy this wonderfully delicious and tangy Aster Scaber salad, known for its digestive benefits! This vibrant dish, made with tender young shoots, is a perfect side for any meal. Its sweet and sour flavor profile is incredibly appetizing. Let’s learn how to make this nutritious and easy spring delicacy!
Main Ingredients
- Aster Scaber (Mangcho-dae) 200g (Choose tender, young shoots for the best texture.)
Seasoning Ingredients
- Anchovy sauce 1/2 Tbsp (Adds savory depth)
- Toasted sesame seeds 1/2 Tbsp (For a nutty aroma)
- Red pepper flakes 1/2 Tbsp (For a mild heat and color)
- Vinegar 1 Tbsp (Provides the signature tanginess)
- Red pepper paste (Gochujang) 1 Tbsp (Adds richness and body)
- Sesame oil 1/2 Tbsp (For a smooth, nutty finish)
- Salt 1/2 Tbsp (For basic seasoning. Also used for blanching. Adjust to taste.)
- Natural seasoning powder 1/2 Tbsp (Optional, enhances natural flavors)
- Anchovy sauce 1/2 Tbsp (Adds savory depth)
- Toasted sesame seeds 1/2 Tbsp (For a nutty aroma)
- Red pepper flakes 1/2 Tbsp (For a mild heat and color)
- Vinegar 1 Tbsp (Provides the signature tanginess)
- Red pepper paste (Gochujang) 1 Tbsp (Adds richness and body)
- Sesame oil 1/2 Tbsp (For a smooth, nutty finish)
- Salt 1/2 Tbsp (For basic seasoning. Also used for blanching. Adjust to taste.)
- Natural seasoning powder 1/2 Tbsp (Optional, enhances natural flavors)
Cooking Instructions
Step 1
First, prepare the Aster Scaber by trimming any tough or fibrous parts. Remove any yellowed leaves or debris. Rinse thoroughly under running water multiple times to ensure all dirt and impurities are washed away.
Step 2
In a pot, bring 500ml of water to a rolling boil. Add 1/2 Tbsp of salt to the boiling water. Salting the water helps the greens retain their vibrant color and subtly seasons them as they blanch.
Step 3
Once the water is boiling, add the prepared Aster Scaber and blanch for about 3 minutes. After 3 minutes, flip the greens and continue to blanch for another 5 minutes, for a total of approximately 8 minutes. This ensures they are tender but not mushy.
Step 4
Immediately after blanching, drain the Aster Scaber and rinse them under cold running water a couple of times. This stops the cooking process and keeps them crisp. Gently squeeze out as much excess water as possible with your hands.
Step 5
Place the squeezed Aster Scaber in a mixing bowl. Add the anchovy sauce, toasted sesame seeds, red pepper flakes, vinegar, red pepper paste, sesame oil, and natural seasoning powder. (Since salt was used for blanching, add more salt very sparingly, or taste and adjust as needed.)
Step 6
Put on a pair of disposable gloves and gently mix the ingredients together, ensuring the seasoning is evenly distributed without bruising the greens. If it tastes bland, add a little more salt or anchovy sauce. If it’s too dry, a touch more sesame oil can be added to reach your desired consistency.
Step 7
Once everything is well combined and seasoned to your liking, transfer the refreshing and zesty Aster Scaber salad to a serving dish. Enjoy this delightful homemade dish with a bowl of warm rice!
