Spring’s Essence: Aromatic Ramaijang (Dipping Sauce) with Youngchive
A Special Ramaijang Recipe Using Fragrant Spring Vegetable: Youngchive
Indulge in the fresh scent of spring with this delightful Ramaijang made from youngchive! Youngchive is a precious seasonal vegetable, cherished for its unique, deep aroma and abundant nutrients. It’s rich in protein, vitamins, and minerals, making it excellent for restoring vitality. Perfect for mixing with warm rice or enjoying with fresh vegetables as a wrap filling, this youngchive Ramaijang is a must-try. Let’s get started! (Detailed steps are available from 02:07 in the video.)
Ingredients
- 30g fresh youngchive (naengi)
- 100g canned tuna, drained
- 1/3 stalk green onion
- 1/4 onion
- 1/2 red chili pepper
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup or rice syrup
- 1 Tbsp rice wine (mirin)
- 2 Tbsp soybean paste (doenjang)
- 50ml anchovy broth
Cooking Instructions
Step 1
First, to enhance the fragrant flavor of the youngchive, wash it thoroughly under running water. It’s important to rinse meticulously to remove any soil or impurities.
Step 2
Drain the canned tuna completely using a sieve. This step is crucial for reducing greasiness and achieving a clean, savory flavor in the dipping sauce.
Step 3
Finely chop the washed youngchive. Mincing it finely will help release its aroma more effectively into the sauce.
Step 4
Slice the green onion into small, bite-sized pieces. It will add a subtle sweetness and aroma as it sautés.
Step 5
Finely dice the onion. The sweetness of the onion will deepen the overall flavor profile of the Ramaijang.
Step 6
Finely mince the red chili pepper. This adds a touch of spiciness and vibrant color, enhancing the dish’s visual appeal. Removing the seeds before mincing can help control the heat level.
Step 7
Heat the cooking oil in a frying pan over medium-low heat. Add the minced garlic, diced onion, and sliced green onion, and sauté until fragrant. Cook until the garlic and onions turn translucent and their sweet aroma fills the air.
Step 8
Once the vegetables are softened, add the drained tuna, corn syrup, rice wine, and soybean paste. Stir well to combine, ensuring the soybean paste is fully dissolved. Continue to stir-fry for about 2-3 minutes until the tuna and soybean paste are well incorporated.
Step 9
Finally, add the chopped youngchive, minced red chili pepper, and anchovy broth. Mix everything together and let it simmer over medium-low heat. Continue to simmer gently until the liquid reduces to a thicker consistency and the flavors meld together. Avoid overcooking to preserve the fresh aroma of the youngchive. Your delicious youngchive Ramaijang is ready!
