Spicy and Refreshing Seasoned Coltsfoot Leaves (Meowui Namul Muchim)
Spicy and Refreshing Seasoned Coltsfoot Leaves (Meowui Namul Muchim)
How to Make Meowui Namul Muchim: A Delicious Spring Vegetable Side Dish
Hello everyone! Today, I’m sharing a recipe for a refreshing side dish using fresh coltsfoot shoots from my garden. Coltsfoot, available from late March for about a month, is a wonderful spring vegetable that helps boost your immune system. It has a unique slightly bitter taste that’s quite sophisticated for a spring green, but once you get used to it, it’s incredibly delicious! I’ll guide you through making it step-by-step, perfect for beginners.
Coltsfoot Preparation & Blanching- 500g young coltsfoot shoots
- 1 Tbsp salt (for blanching)
Seasoning for Coltsfoot Salad- 3 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp tuna extract (Chamchi-aek)
- 1 Tbsp plum extract (Maesil-aek)
- 2-3 Tbsp perilla seed powder (adjust to taste)
- 2 Tbsp perilla oil (Deulgireum)
- 3 Tbsp soup soy sauce (Guk-ganjang)
- 1 Tbsp tuna extract (Chamchi-aek)
- 1 Tbsp plum extract (Maesil-aek)
- 2-3 Tbsp perilla seed powder (adjust to taste)
- 2 Tbsp perilla oil (Deulgireum)
Cooking Instructions
Step 1
Prepare the fresh coltsfoot shoots by trimming off any tough ends and wilted leaves. Ensure they are clean and ready for cooking.
Step 2
Place the coltsfoot shoots in running water and gently swish them around with your hands multiple times. Rinse thoroughly until all dirt and debris are removed. This step is crucial for a clean taste.
Step 3
Bring a generous amount of water to a rolling boil in a pot over high heat. Once boiling, add 1 tablespoon of salt. Adding salt helps reduce the bitterness of the coltsfoot and maintain its crisp texture.
Step 4
Add the prepared coltsfoot shoots to the boiling water. Once the stems begin to soften and sink, about 30 seconds, flip them over and blanch for approximately 1 minute. Be careful not to over-blanch, as they can become mushy.
Step 5
Immediately after blanching, transfer the coltsfoot shoots to a bowl of cold water and rinse them several times. This rapid cooling stops the cooking process and helps remove any lingering bitterness or toxins. Rinse well before squeezing.
Step 6
Gently squeeze out the excess water from the coltsfoot. Avoid squeezing too dry; you want them to remain slightly moist. This will help the seasonings adhere better and keep the dish pleasantly tender.
Step 7
Place the squeezed coltsfoot in a mixing bowl and gently fluff them up with your hands to separate any clumps. Then, use scissors or a knife to cut them into bite-sized pieces. Cutting them to a uniform length makes the final dish look more appealing.
Step 8
Add all the prepared seasoning ingredients (3 Tbsp soup soy sauce, 1 Tbsp tuna extract, 1 Tbsp plum extract, 2-3 Tbsp perilla seed powder, 2 Tbsp perilla oil) to the bowl with the coltsfoot shoots.
Step 9
Gently mix and toss the ingredients together using your fingertips, applying light pressure. This ‘jobul-jobul’ motion helps the seasoning coat the leaves without bruising them. Your delicious seasoned coltsfoot salad is ready to be enjoyed!
