Seasoned Shepherd’s Purse with Gochujang: A Taste of Spring on Your Table
Gently Mix Spring’s Delight: Shepherd’s Purse Seasoned with Gochujang!
Can you feel spring arriving with the warmer weather? I find myself pondering what jacket to wear when I go out. After returning home from an outing, I sometimes find a bead of sweat on my back! It feels like the season is changing, and I can taste it in the side dishes on my table too. Today, I’ve made a delicious seasoned shepherd’s purse with gochujang, a typical spring edible wild green. Its fragrant aroma and the sweet and tangy seasoning create a captivating spring side dish that will awaken your appetite.
Spring Greens & Seasonings
- 1 bunch fresh Shepherd’s Purse (approx. 150-200g)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Plain Yogurt (adds a wonderful depth of flavor!)
- 1 Tbsp Vinegar (for a tangy zest)
- 1 Tbsp Sesame Oil (for a nutty aroma)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds (for a final nutty crunch)
Cooking Instructions
Step 1
The first step to making this delicious seasoned shepherd’s purse is careful preparation. Since this can be a bit tedious, try doing it while relaxing on the sofa watching TV – time will fly by! First, gently remove any withered leaves or stems attached to the shepherd’s purse. For the thicker stems, use the back of a knife to scrape off any dirt and clean them thoroughly. This process helps preserve the natural fragrance of the greens.
Step 2
If any of the shepherd’s purse have particularly thick stems or roots, cut them in half lengthwise. This ensures the seasoning distributes evenly and makes them easier to eat.
Step 3
Now it’s time to wash the greens thoroughly. Shepherd’s purse grows with its roots in the soil, and the roots are also edible. Therefore, it’s crucial to rinse them multiple times under running water to remove all traces of dirt, especially in the root areas. Make sure every bit of soil is gone.
Step 4
Bring a pot of water to a rolling boil and add a pinch of coarse sea salt. Adding salt not only helps to maintain the vibrant green color of the greens but also reduces any slight bitterness, making them taste even better when blanched.
Step 5
Add the prepared shepherd’s purse to the boiling salted water and blanch for about 2 minutes. If the roots are quite thick, you might need to increase the blanching time by 30 seconds to 1 minute. To check for doneness, gently press a thicker root between your fingers; it should feel tender. Be careful not to over-blanch, as they can become mushy.
Step 6
Immediately transfer the blanched shepherd’s purse into a bowl of cold water. This shocking process helps to retain their bright green color and crisp texture. When squeezing out the excess water, don’t press too hard. Squeezing too much can prevent the seasoning from adhering well and reduce the overall volume of the dish. Gently cupping your hands to press out most of the water is sufficient.
Step 7
After squeezing, you’ll have about a handful of shepherd’s purse. Now, cut these into roughly three equal sections. This makes them easier to handle and eat when served.
Step 8
Time to make the delicious seasoning! In a bowl, combine 1.5 Tbsp gochujang, 1 Tbsp oligodang, 1 Tbsp plain yogurt, 1 Tbsp vinegar, 1 Tbsp sesame oil, 0.5 Tbsp minced garlic, and 1 Tbsp toasted sesame seeds. Mix everything together thoroughly. The addition of yogurt makes the sweet and tangy flavors smoother and richer, creating a truly delightful gochujang sauce. This dressing is versatile and works well for other seasoned vegetable dishes too.
Step 9
Gently loosen the squeezed shepherd’s purse with your hands. This will ensure that the seasoning coats every piece evenly, leading to a perfectly seasoned dish.
Step 10
Pour the prepared seasoning over the shepherd’s purse and gently mix with your hands, or ‘jobal-jobal’ as we say in Korean. Your fragrant shepherd’s purse seasoned with gochujang is ready! Serve it over a bowl of warm, freshly cooked rice for a truly authentic taste of spring.
