Spring Greens Salad with a Savory Mugwort Soup
Spring Greens Salad with a Savory Mugwort Soup
Spring’s Aroma: Welcoming the Taste of Spring to Your Table
Discover the refreshing flavors of spring with this simple yet elegant spring greens salad and a comforting mugwort soup. This recipe highlights the natural, vibrant taste of seasonal greens, enhanced by a savory broth. Perfect for a light and healthy meal that captures the essence of springtime.
Spring Greens Salad Ingredients- 1 bunch of Butterbur
- 1 bunch of Glehnia littoralis (Bangpum namul)
- 1 bunch of Young green onions
- 1 bunch of Field cress (Naengyi)
- Gochujang sauce (Chogochujang) to taste
Mugwort Soup Ingredients- 3 cups Broth (anchovy & kelp based)
- 1 bunch Fresh mugwort (Ssuk)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Perilla seed powder (Deulkkae garu)
- 3 cups Broth (anchovy & kelp based)
- 1 bunch Fresh mugwort (Ssuk)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Perilla seed powder (Deulkkae garu)
Cooking Instructions
Step 1
Blanch the Spring Greens: Bring 2 cups of water to a boil in a pot with 1/3 Tbsp of coarse salt. Quickly blanch the prepared spring greens (butterbur, Glehnia littoralis, field cress, etc.) for just a few seconds until they are slightly wilted. This quick blanching helps retain their crisp texture and fresh aroma.
Step 2
Rinse and Serve: Immediately rinse the blanched greens in cold water to stop the cooking process and drain excess water thoroughly. Cut them into bite-sized pieces or roll them up nicely and arrange them elegantly on a serving plate. Serve with a side of sweet and tangy Gochujang sauce for a delightful contrast.
Step 3
Prepare the Mugwort Soup Broth: Simmer dried anchovies and kelp in water to create a rich, flavorful broth. Once the broth is ready, strain out the solids to obtain a clear liquid base for the soup.
Step 4
Season the Soup: Dissolve 1 Tbsp of Doenjang (Korean soybean paste) into the prepared broth, then whisk in 2 Tbsp of perilla seed powder for a nutty, savory depth. Stir continuously as the soup comes to a gentle simmer to ensure the paste and powder are well combined and smooth.
Step 5
Add Mugwort and Finish Cooking: Clean and prepare the fresh mugwort. Add the mugwort to the soup right before serving and simmer briefly. Overcooking mugwort can dull its vibrant green color and diminish its delicate aroma, so a short cooking time is key to preserving its freshness.
