Five Fragrant Spring Vegetable Salads
Capture the Fleeting Spring: 5 Spring Vegetable Recipes
It’s already Risshun (Start of Summer) on May 5th, and summer is fast approaching. With a touch of melancholy for the departing spring, I’ve brought the taste of the season to our table using mulberry leaves, Korean angelica tree shoots, Zanthoxylum armatum leaves, Korean aster, and Japanese sweet coltsfoot, which I gathered from the countryside over the weekend. Before they become too overgrown and tough, here are simple recipes to perfectly enjoy the tender and fragrant flavors of spring vegetables.
Main Ingredients
- Zanthoxylum armatum leaves (Gajuk) 100g
- Korean aster (Chwinamul) 100g
- Young Mulberry leaves (Ppongnip sun) 100g
- Korean angelica tree shoots (Eomnamu sun) 100g
- Japanese sweet coltsfoot (Meowui) 100g
Cooking Instructions
Step 1
Prepare the Zanthoxylum armatum leaves (Gajuk) by trimming any tough stems and washing them thoroughly. Blanch them in boiling water for just 1-2 minutes; be careful not to overcook, as they can become mushy. Immediately rinse the blanched leaves in cold water and squeeze out excess moisture. Place them in a bowl and gently mix (jomul-jomul) with 1 Tbsp Soy Sauce, a pinch of toasted sesame seeds, and a drizzle of sesame oil until well combined. This creates a fragrant Gajuk salad.
Step 2
Prepare the Korean aster (Chwinamul) similarly. Trim any tough stems and blanch them in boiling water for about 30 seconds to 1 minute. This short blanching is key to preserving Chwinamul’s unique, slightly bitter aroma. Rinse in cold water and squeeze out excess moisture. In a bowl, gently mix the Chwinamul with 1 Tbsp Soy Sauce, a pinch of toasted sesame seeds, and a drizzle of sesame oil. You’ll have a pleasantly bitter and fragrant Chwinamul salad.
Step 3
Select the young leaves of the mulberry (Ppongnip sun) and wash them well. Blanch them in boiling water for less than a minute, then rinse in cold water and squeeze out the moisture. Chop the leaves into bite-sized pieces. In a bowl, combine them with 1 Tbsp Soy Sauce, a pinch of toasted sesame seeds, and a drizzle of sesame oil, mixing gently. This results in a tender and aromatic young mulberry leaf salad.
Step 4
Prepare the Korean angelica tree shoots (Eomnamu sun) by peeling off the outer bark and trimming them. Blanch them in boiling water for 1-2 minutes, then rinse in cold water and squeeze out the moisture. Chop into bite-sized pieces and place in a bowl. Mix gently with 1 Tbsp Soy Sauce, a pinch of toasted sesame seeds, and a drizzle of sesame oil. Enjoy the unique aroma and texture of this specialty Eomnamu sun salad.
Step 5
For the Japanese sweet coltsfoot (Meowui), peel the stems and trim the leaves clean. Blanch them in boiling water for about 2-3 minutes until tender. This step helps to soften the characteristic bitterness of Meowui. Rinse in cold water, squeeze out the moisture, and chop into bite-sized pieces. Place in a bowl. For the seasoning, use 1 Tbsp Doenjang (fermented soybean paste) instead of soy sauce, along with a pinch of toasted sesame seeds and a drizzle of sesame oil. Mix gently to create a savory and slightly bitter Meowui salad.
