Wild Aster Root Salad (Sseumgwa-i Muchim)
Wild Aster Root Salad (Sseumgwa-i Muchim)
Spring Seasonal Wild Aster Root Salad (March Special)
We’ve prepared a delicious salad using wild aster roots, which are in season right now. Their slightly bitter taste is known to stimulate appetite! This recipe aims to reduce the bitterness while creating a delightful sweet and sour flavor, perfect for enjoying alongside fried pork cutlets or grilled meats. It’s a fantastic companion for your hearty meals.
Ingredients- 150g Wild aster roots
- 1/2 Tbsp Coarse sea salt (for blanching)
- 2 Tbsp Lemon juice
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Saeujeot (fermented salted shrimp)
- 1 Tbsp Sugar
- 1 Tbsp Plum extract
- 1/2 Tbsp Minced garlic
- 2 Tbsp Finely chopped green onion
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Oligosaccharide
- 2 Tbsp Perilla oil
Cooking Instructions
Step 1
First, thoroughly wash the wild aster roots to remove any soil. Bring a pot of water to a boil and add 1/2 Tbsp of coarse sea salt. Briefly blanch the wild aster roots. Be careful not to overcook them, as they can become mushy. Blanch them just until they slightly wilt, then immediately remove them from the boiling water.
Step 2
If you prefer a milder bitterness, you can soak the blanched wild aster roots in cold water for about 30 minutes. However, I personally enjoy the subtle bitterness of the wild aster roots, so I skipped the prolonged soaking and simply let them cool after blanching. Feel free to adjust the soaking time based on your preference for bitterness.
Step 3
Now, let’s prepare the flavorful seasoning for the wild aster root salad. It’s a good idea to make the seasoning in advance to allow the flavors to meld beautifully. For a refreshing tang, we’re using 2 Tbsp of lemon juice instead of vinegar. Combine the lemon juice with 2 Tbsp gochugaru, 1 Tbsp saeujeot, 1 Tbsp sugar, 1 Tbsp plum extract, 1 Tbsp oligosaccharide, 1/2 Tbsp minced garlic, 2 Tbsp finely chopped green onion, 1 Tbsp toasted sesame seeds, and 2 Tbsp perilla oil. Mix everything thoroughly until well combined.
Step 4
Add the blanched and cooled wild aster roots to the prepared seasoning. Gently toss everything together, being careful not to mash the roots, until the seasoning is evenly distributed. Your delicious wild aster root salad is now ready!
Step 5
For a more complete meal, we’ve paired this salad with crispy fried pork cutlets. While the wild aster root salad is delightful on its own, enjoying it with pork cutlets creates a wonderful harmony of flavors – the slight bitterness complementing the richness of the meat. It also serves as an excellent side dish when grilling meat, helping to cut through the richness and refresh your palate.
