Chewy and Flavorful Codonopsis Lanceolata Salad
How to Blanch and Season Codonopsis Lanceolata (Ulbeongdo Wild Chives) for a Delicious Salad
Introducing a recipe for Codonopsis Lanceolata salad, boasting a delightful chewy texture and aromatic flavor. This versatile herb is also great for diets due to its satiating properties. We’ll guide you through the best blanching techniques and a secret seasoning blend to make your Codonopsis Lanceolata salad exceptionally delicious. Enjoy this tender and fragrant salad, made with young shoots, conveniently at home!
Main Ingredients
- Codonopsis Lanceolata 265g
Seasoning Ingredients
- Soup soy sauce 2 Tbsp
- Tuna extract 1 Tbsp + 1 tsp
- Minced garlic 1 Tbsp
- Ground perilla seeds 2 Tbsp
- Perilla oil 1 Tbsp
- Whole perilla seeds 1 Tbsp (can substitute with sesame seeds)
- Soup soy sauce 2 Tbsp
- Tuna extract 1 Tbsp + 1 tsp
- Minced garlic 1 Tbsp
- Ground perilla seeds 2 Tbsp
- Perilla oil 1 Tbsp
- Whole perilla seeds 1 Tbsp (can substitute with sesame seeds)
Cooking Instructions
Step 1
First, prepare the fresh Codonopsis Lanceolata. Rinse it thoroughly under running water several times to remove any dirt or impurities. If there are any wilted leaves, pick them out before proceeding for the best results.
Step 2
Bring a pot of water large enough to submerge the herbs to a rolling boil. Once boiling, add 1 tablespoon of salt. This helps to maintain the vibrant green color of the herbs and adds a subtle seasoning.
Step 3
When the water is boiling vigorously, add the Codonopsis Lanceolata, starting with the stems, and blanch for about 10 seconds. Then, add the leaves and blanch for an additional 5 seconds. Since young shoots are very tender, it’s crucial to blanch them for a very short time, around 15 seconds in total. For more mature Codonopsis Lanceolata, blanching for about 30 seconds is usually sufficient. Be careful not to over-blanch, as this can make the herbs mushy and affect their texture.
Step 4
Immediately after blanching, remove the herbs from the hot water and rinse them under cold running water 2-3 times. This rapid cooling helps to preserve their crisp texture.
Step 5
Gently gather the rinsed herbs with both hands and squeeze out as much water as possible. Avoid squeezing too hard, as this can crush the delicate herbs. Aim to remove excess water while maintaining their shape.
Step 6
Place the squeezed Codonopsis Lanceolata into a large mixing bowl. Add all the seasoning ingredients: 2 Tbsp soup soy sauce, 1 Tbsp + 1 tsp tuna extract, 1 Tbsp minced garlic, 2 Tbsp ground perilla seeds, 1 Tbsp perilla oil, and 1 Tbsp whole perilla seeds.
Step 7
Gently mix and toss the herbs with your hands to ensure the seasoning is evenly distributed. Taste the salad and adjust the seasoning if necessary by adding a little more soup soy sauce or tuna extract to suit your preference. Once perfectly seasoned, your delicious Codonopsis Lanceolata salad is ready to be served!
