Spring Aroma Delight: Seasoned Fern Salad with Doenjang and Gochujang
How to Make Seasoned Fern Salad: Fern Preparation, Cooking Tips, Doenjang-Gochujang Fern Salad
A few days ago, when the weather was a bit warmer, I noticed quite a few ferns popping up in my yard. I couldn’t resist gathering some in a basket and sitting in the garden to make this delicious seasoned fern salad with doenjang and gochujang. It’s a fantastic spring vegetable dish! While I often make it with just doenjang, mixing in a bit of gochujang today resulted in a wonderfully clean, deep, and savory flavor. Even though we call them spring vegetables, winter ferns have a particularly rich taste. Let’s get started on this spring vegetable recipe!
Main Ingredients
- 200g blanched fern (naeng-i)
- 2 Tbsp minced green onion
Seasoning Ingredients
- 1 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp tuna extract or fish sauce
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp tuna extract or fish sauce
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Properly preparing the fern is more than half the battle when making this salad! Since ferns can have a lot of dirt, soak them in water for about 5-10 minutes first. This will help loosen any impurities and dirt, making them easier to clean. Gently scrape the soil from between the roots and stems with a knife. Remove any fine hairs from the root area, split any thick roots in half, and discard any wilted leaves.
Step 2
Fill a pot with enough water to cover the ferns and bring it to a rolling boil. Add 0.5 Tbsp of coarse salt to the boiling water, then add the prepared ferns. Blanch for about 1 minute and 30 seconds to 2 minutes. While the ferns are blanching, you can take out the thicker root parts and test them by touch; when they feel tender, remove the ferns and rinse them under cold water.
Step 3
Rinse the blanched ferns under cold water about three times, or until the water runs clear. While you prepare the seasoning, let the rinsed ferns sit in a bowl of water to keep them fresh.
Step 4
Gently press the water out of the ferns using both hands. A key tip for making any vegetable salad is not to squeeze out too much moisture! If you squeeze them too dry, the salad will turn out crumbly and tough, losing its delicious flavor. Cut the blanched ferns into bite-sized pieces; I find using scissors makes this quick and easy.
Step 5
Now, let’s mix the seasoning. In a bowl, combine 1 Tbsp of doenjang, 0.5 Tbsp of gochujang, and 1 Tbsp of plum extract.
Step 6
Add the remaining seasoning ingredients to enhance the flavor. Stir in 0.5 Tbsp of minced garlic, 1 Tbsp of tuna extract (or fish sauce for umami), and 1 Tbsp of sesame oil.
Step 7
Finally, add a mix of toasted sesame seeds and ground sesame seeds (half and half). Mix the seasoning well to ensure all the flavors are evenly combined.
Step 8
Add the prepared ferns to the mixed seasoning and gently toss them together (‘jobo-jobo’ style) until well coated. Your flavorful fern salad with doenjang and gochujang is now complete!
Step 9
Pile the seasoned fern salad generously onto a serving plate. Sprinkle a little more toasted sesame seeds on top for a beautiful finish. Your spring vegetable dish, the seasoned fern salad, is ready to be enjoyed.
Step 10
This fern salad, with its aromatic freshness, savory doenjang, and a hint of gochujang, brings the essence of spring to your table. It’s a truly delightful way to experience the flavors of the season.
Step 11
Nowadays, you can find spring vegetables even outside their typical season, allowing us to enjoy the taste of spring a little earlier. While I picked mine from my own yard, you can likely find fresh ferns at your local market. Enjoy this wonderful way to savor the season!
