Season’s Best! Young Garlic Gochujang Salad Recipe
Season’s Best! Young Garlic Gochujang Salad Recipe
Perfect for Spring Appetites! Refresh Your Taste Buds with Young Garlic Gochujang Salad
Young garlic signals the arrival of spring, offering a fresh and vibrant flavor that’s perfect for awakening your appetite! In traditional Korean medicine, it’s considered beneficial for boosting energy (Qi). Let’s make a delicious young garlic salad seasoned with Gochujang. This simple yet flavorful recipe is a delightful way to enjoy the season’s bounty.
Main Ingredients- 7 stalks young garlic
Seasoning- 1.5 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp fine Gochugaru (Korean chili powder)
- 1 Tbsp plum extract (or honey/sugar)
- 0.5 Tbsp sesame oil
- 0.5 Tbsp sesame seeds
- 1.5 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp fine Gochugaru (Korean chili powder)
- 1 Tbsp plum extract (or honey/sugar)
- 0.5 Tbsp sesame oil
- 0.5 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare the fresh young garlic. It’s crucial to wash them thoroughly, especially where the leaves split, as dirt tends to accumulate there. The young garlic I used today was quite clean, so a simple rinse was sufficient.
Step 2
Trim the washed young garlic into bite-sized pieces, about 5-6 cm long. It’s helpful to separate the stems from the leaves, as this allows for more even cooking when blanching.
Step 3
Now, let’s lightly blanch the young garlic. Bring a pot of water to a rolling boil.
Step 4
Once the water is boiling, add the stem parts of the young garlic first and blanch for about 10 seconds. When the stems slightly change color, add the leafy parts and blanch together for another 10 seconds. Be careful not to overcook, as they can become mushy.
Step 5
Immediately rinse the blanched young garlic under cold running water to cool them down. This step helps maintain their crisp texture. Once cooled, drain them thoroughly in a colander, ensuring all excess water is removed.
Step 6
Let’s make the flavorful seasoning! In a bowl, combine 1.5 Tbsp Gochujang, 0.5 Tbsp fine Gochugaru, 1 Tbsp plum extract, 0.5 Tbsp sesame oil, and 0.5 Tbsp sesame seeds. Mix everything well until thoroughly combined. The plum extract adds a lovely sweetness and depth of flavor.
Step 7
Add the drained blanched young garlic to the seasoning bowl. Gently toss and mix to coat the garlic evenly with the sauce. Be careful not to mash the young garlic; handle them with a light touch.
Step 8
And there you have it – a fragrant and delicious young garlic Gochujang salad! It’s a perfect side dish for meals or a delightful appetizer. Enjoy your creation!
