Flavorful Spring Delight: How to Make Seasoned Coltsfoot (Meowi Namul) Salad
Savor the Slightly Bitter Taste of Spring: A Must-Try Recipe for Seasoned Coltsfoot Salad!
This recipe features seasoned coltsfoot (meowi namul), made with young, tender coltsfoot leaves freshly picked from the garden. Coltsfoot is known for its distinct, slightly bitter yet fragrant spring flavor, making it a perfect palate-awakener. While the leaves are delicious blanched and used as wraps, and the stems can be stir-fried, today we’ll focus on bringing out its unique bitter notes in a fragrant salad. If you appreciate a subtle bitterness in your greens, you’ll absolutely love this dish!
Ingredients- 1 handful of blanched coltsfoot (approx. 100g)
- 2 Tbsp anchovy sauce (or soy sauce for soup)
- 1/2 Tbsp red pepper flakes
- 1/2 Tbsp minced garlic
- 1 Tbsp ground sesame seeds
- 2 Korean chili peppers (seeds removed and finely chopped)
- Water and salt for blanching
Cooking Instructions
Step 1
Prepare the fresh, young coltsfoot. Gently snap off the tough ends of the stems and peel them downwards, similar to how you’d peel sweet potato stems. Be aware that your fingertips might turn dark from this process. Peeling makes the coltsfoot more tender and improves its flavor.
Step 2
Bring a pot of water to a rolling boil. Once boiling, add 1 tablespoon of salt. Carefully add the prepared coltsfoot and stir it gently to ensure it’s submerged and cooks evenly for about 2-3 minutes. It’s ready when the coltsfoot softens slightly and turns a vibrant green. Avoid overcooking, as it can become mushy.
Step 3
Immediately transfer the blanched coltsfoot to a bowl of cold water to cool down completely. This step helps to retain the coltsfoot’s crisp texture and mellows its bitterness.
Step 4
Once cooled, rinse the coltsfoot under running water multiple times, gently shaking to clean. Squeeze out excess water, but leave it slightly moist. If it’s too dry, the salad will taste bland and fibrous.
Step 5
Cut the coltsfoot into bite-sized pieces. If the stems are thick, cut them into 2-3 segments; thinner stems can be cut in half. Aim for relatively uniform lengths for easier mixing.
Step 6
In a mixing bowl, combine all the seasoning ingredients: 2 tablespoons of anchovy sauce, 1/2 tablespoon of red pepper flakes, 1/2 tablespoon of minced garlic, 1 tablespoon of ground sesame seeds, and 2 finely chopped Korean chili peppers. Mix well to create the dressing. You can substitute soy sauce for anchovy sauce if preferred, and adjust the amount of chili peppers to your spice preference.
Step 7
Add the prepared coltsfoot to the bowl with the dressing. Gently mix and toss the ingredients together, ensuring the seasoning is evenly distributed without clumping the greens. Serve the seasoned coltsfoot salad attractively in a dish. Enjoy the unique, slightly bitter, and fragrant taste of this spring delicacy!
