Aromatic Horsetail with Perilla Powder Salad
Spring Delicacy: Horsetail (Snake Rice Vegetable) Salad with Perilla Powder
Have you heard of ‘Horsetail’ (known as ‘Soe-tteugi’ in Korean)? Its name comes from how cows love to graze on it, and it’s also called ‘Snake Rice Vegetable’. This precious spring green is packed with benefits, traditionally used for its anti-inflammatory, antibacterial, and calming properties. It’s also known to help prevent platelet aggregation, protect the liver, and aid in urination. Historically, it’s been recognized for its medicinal uses, even documented in ancient texts like ‘Boncho Sipyoo’.
This recipe focuses on removing any bitterness from the horsetail and enhancing its natural flavor with savory perilla powder and a sweet-and-sour dressing, making it enjoyable for everyone. Embrace the essence of spring with this healthy and delicious Horsetail Salad!
**Horsetail Preparation & Blanching Guide (Approx. 10 minutes total)**
1. **Peel the Stems:** Carefully peel off the dark outer skin from the horsetail stems. (Approx. 2 minutes)
2. **Rinse Thoroughly:** After peeling, rinse the horsetail under running water to remove any dirt or debris. (Approx. 1 minute)
3. **Quick Blanch:** Bring a pot of water to a boil with a pinch of salt. Blanch the prepared horsetail for about 1 minute. This helps maintain its texture. (Approx. 1 minute)
4. **Soak to Remove Bitterness:** Immediately transfer the blanched horsetail to a bowl of cold water and soak for about 1 hour. This crucial step removes the characteristic astringency. (1 hour)
5. **Squeeze Out Water:** Gently press the horsetail to squeeze out excess water. Be careful not to squeeze too hard, as it might affect the fresh flavor. (Approx. 1 minute)
**Total Cooking Time: 10 minutes** (Horsetail prep time is separate)
Basic Ingredients- Prepared Horsetail 80g
- Vinegar 1 Tbsp (Ts)
- Sugar 1 Tbsp (Ts)
- Salt a pinch
- Perilla Powder 1 Tbsp (Ts)
Cooking Instructions
Step 1
First, carefully peel off the black outer skin from the horsetail stems by hand. If the skin is difficult to remove, you can gently scrape it off with a knife.
Step 2
After removing the skin, rinse the horsetail thoroughly under running water to wash away any dirt or soil. This ensures a cleaner final dish.
Step 3
Bring a generous amount of water to a boil in a pot, adding a pinch of salt. Once boiling, add the cleaned horsetail and blanch for just about 1 minute. Be careful not to overcook, as it can become mushy.
Step 4
Immediately after blanching, transfer the horsetail to a bowl of cold water and let it soak for about 1 hour. This step is essential for effectively removing the unique astringent taste, making it much more palatable.
Step 5
Once the horsetail has soaked in cold water for an hour, remove it and gently press it with your hands to squeeze out the excess water. Avoid squeezing too forcefully, as it may release a raw, grassy aroma.
Step 6
Now, prepare the horsetail for seasoning after it has been cleaned, blanched, and squeezed. It’s best to chop it into bite-sized pieces for easier eating.
Step 7
In a bowl, combine 1 Tbsp of vinegar, 1 Tbsp of sugar, a pinch of salt, and 1 Tbsp of nutty perilla powder. Mix these ingredients well to create a delicious dressing.
Step 8
Add the squeezed horsetail to the prepared dressing. Gently toss and mix the horsetail with the dressing, ensuring it’s evenly coated. The fresh aroma of the horsetail combined with the richness of the perilla powder creates a delightful seasoned dish.
