Aromatic Wild Garlic and Savory Anchovy Salad – A Taste of Spring
Embrace Spring! The Wonderful Harmony of Fragrant Wild Garlic and Savory Anchovies, Enhanced with Yeondusoon for Umami – Wild Garlic and Anchovy Salad Recipe
Just like the warm spring breeze, fragrant spring herbs arrive, and wild garlic (dallae) is a star! I had a little bit of the wild garlic sauce I made from late winter left, and decided to mix it with fresh anchovies, and wow, the taste was truly exceptional. While fresh spring greens are available year-round these days, those harvested in spring have a deeper, more delicate flavor and aroma. Wild garlic, in particular, is wonderful for stimulating the appetite with its slightly pungent and fragrant charm. The subtle bitterness and freshness of wild garlic combined with the savory crunch of pan-fried anchovies create a fantastic dish, perfect as a side for rice or a delightful snack with drinks. Adding the umami from Yeondusoon further enriches the flavor. Make this wild garlic and anchovy salad to capture the essence of spring!
Main Ingredients- Fresh Wild Garlic (Dallae) 60g
- Dried Anchovies for broth (medium size) 1 cup (about a handful)
Seasoning Ingredients- Korean Soy Sauce (Guk-ganjang) 1.5 tsp (adjust according to anchovy saltiness)
- Yeondusoon 2 tsp (for umami)
- Fine Gochugaru (Korean chili powder) 2 tsp
- Plum Extract (Maesil-cheong) 1 Tbsp (for sweetness and freshness)
- Toasted Sesame Seeds, a pinch (to taste)
- Korean Soy Sauce (Guk-ganjang) 1.5 tsp (adjust according to anchovy saltiness)
- Yeondusoon 2 tsp (for umami)
- Fine Gochugaru (Korean chili powder) 2 tsp
- Plum Extract (Maesil-cheong) 1 Tbsp (for sweetness and freshness)
- Toasted Sesame Seeds, a pinch (to taste)
Cooking Instructions
Step 1
I bought a bunch of cute wild garlic, shaped like a little squid, and had a bit left over after enjoying it. I also found some savory anchovies in my freezer, so I decided to combine these two ingredients to make a delicious salad.
Step 2
Wild garlic is loved for the fragrant and slightly pungent taste from its roots, so we’ll use the entire plant, including the roots. Gently brush off any soil from the roots and rinse them thoroughly. Cleaning the roots, where soil tends to get trapped, can be the most cumbersome part. But don’t worry! If you hold the roots and shake them vigorously in water, most of the soil and debris will come off easily. Don’t miss out on the true flavor of spring greens!
Step 3
While any dried anchovies can work for salad, medium-sized anchovies (jamyeolchi) are ideal, rather than very small (janmyeolchi) or large ones (daemyeolchi). Small anchovies tend to become soggy quickly, and large ones can have a strong fishy taste that might overpower the delicate aroma of the wild garlic. Medium-sized anchovies offer a satisfying chew and a nice savory flavor that balances well with the wild garlic.
Step 4
Cut the cleaned wild garlic into approximately 2cm lengths. If they are too long, they can be difficult to eat, so chop them into manageable pieces.
Step 5
If the bulbous part of the wild garlic is thick, cut it in half lengthwise. We will use everything from the roots to the stems and leaves, so prepare them generously.
Step 6
Now, it’s time to enhance the anchovies’ flavor. Heat a dry pan over low heat, add the anchovies, and stir continuously until they are lightly golden brown and toasted, being careful not to burn them. This process removes any fishy smell, brings out their nutty aroma, and prevents them from becoming soggy when mixed into the salad. Importantly, toast them gently to a golden hue, avoiding any burnt taste.
Step 7
Once the anchovies are toasted to a nice golden color, place them in a sieve to shake off any fine anchovy powder created during toasting. This step ensures a cleaner texture.
Step 8
Spread the cooled anchovies on a paper towel to absorb any excess oil and let them cool completely. If you mix them while they are still warm, the wild garlic will wilt too much, so make sure they are fully cooled.
Step 9
Let’s make the delicious seasoning! Adjust the amount of soy sauce based on the saltiness of the anchovies. We’ll use Korean soy sauce and gochugaru as the base, adding a generous amount of plum extract for subtle sweetness and a refreshing tang. Adding Yeondusoon here will boost the umami flavor without overpowering the natural aroma of the wild garlic, creating a more delightful salad. Yeondusoon is not only great for soups but also wonderful in salad dressings.
Step 10
Add a generous amount of crushed toasted sesame seeds to the seasoning for extra nuttiness. This completes our flavorful wild garlic and anchovy seasoning!
Step 11
Place the prepared wild garlic and cooled anchovies into a bowl, and pour all the prepared seasoning over them.
Step 12
Gently toss everything together until the seasoning is evenly distributed throughout the ingredients. Your ‘Wild Garlic and Anchovy Salad’ is now complete, offering the vibrant flavors of spring right into your mouth! You can enjoy it as a topping for rice, like a rice bowl, or simply serve it alongside warm rice for a wonderful spring green dish.
