Flavorful Wild Celandine (Gomchwi) Salad with Gochujang Dressing
Enjoy Delicious Wild Celandine Salad with a Savory Gochujang Dressing
The season for Wild Celandine (Gomchwi) is drawing to a close. Since these were grown in the mountains, they have a wonderful aroma and flavor. Young Gomchwi tends to be sweeter, while as the season progresses, a subtle bitterness can emerge. In such cases, mixing it with gochujang (Korean chili paste) and doenjang (soybean paste) is a great way to enjoy it. This recipe transforms slightly bitter Gomchwi into a delightful dish with a balanced flavor profile and satisfying texture.
Main Ingredients
- 150g blanched Wild Celandine (Gomchwi) leaves
- 80g onion, thinly sliced
Seasoning Ingredients
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1/4 Tbsp Soy Sauce
- 1/2 tsp Minced Garlic
- 1/2 Tbsp Sugar
- 1/2 Tbsp Corn Syrup (or Rice Syrup)
- 1 Tbsp Perilla Oil (or Sesame Oil)
- 1 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1/4 Tbsp Soy Sauce
- 1/2 tsp Minced Garlic
- 1/2 Tbsp Sugar
- 1/2 Tbsp Corn Syrup (or Rice Syrup)
- 1 Tbsp Perilla Oil (or Sesame Oil)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, separate the leaves from the stems of the blanched Wild Celandine. Today, we’ll primarily use the leaves. The stems are also delicious and can be pickled to make a tasty condiment. (If you decide to use the stems, blanch them slightly longer than the leaves.)
Step 2
Thinly slice the onion after peeling it. Soak the sliced onions in cold water for about 10 minutes to remove any sharp or pungent taste. This step helps the onion blend better with the salad. Fresh onions nowadays are often mild, so this step is optional if you prefer a sharper onion flavor, but highly recommended for a smoother taste.
Step 3
Bring a pot of water to a boil. Add 1 tablespoon of salt. Once the water is boiling, carefully add the Wild Celandine and blanch for about 2 minutes. For a salad, it’s best to blanch it until it’s just tender, not mushy. (Adjust blanching time based on the thickness and freshness of the Gomchwi.)
Step 4
After blanching, rinse the Gomchwi under cold water to cool it down. Let it soak in clean water for about 10 minutes to leach out any bitterness. If your Gomchwi is particularly bitter, extend this soaking time. Gently squeeze out excess water with your hands. Avoid squeezing too hard, as this can make the texture tough and stringy. A light squeeze is ideal.
Step 5
Wild Celandine leaves can be quite large, making them a bit difficult to eat in one bite. It’s helpful to pre-cut them into manageable sizes before mixing.
Step 6
Tear the prepared Gomchwi leaves into 2-3 bite-sized pieces by hand. Tearing by hand, rather than cutting with a knife, helps preserve the natural texture of the plant’s fibers, resulting in a more pleasing mouthfeel.
Step 7
In a bowl, combine all the seasoning ingredients: Gochujang, Doenjang, soy sauce, minced garlic, sugar, corn syrup, and perilla oil. Mix them well to create the dressing. Add the torn Gomchwi leaves and the drained sliced onions to the dressing. Gently toss everything together to coat evenly.
Step 8
As the Gomchwi season nears its end, a slight bitterness might be present, but the rich gochujang and doenjang dressing effectively masks this, bringing out the herb’s natural fragrance and a delightful crispness. This dish offers a wonderful balance of flavors and textures. Finish with a sprinkle of toasted sesame seeds. It’s truly a delicious side dish that pairs wonderfully with rice!
