Fragrant Spring Delight: Seasoned Petasites
Embrace Spring’s Goodness with Fragrant Seasoned Petasites – A Recipe to Revitalize Your Appetite
Discover the delicate flavor of Petasites (Meowi) in this easy-to-make seasoned dish. Perfect for those who want to enjoy the fresh taste of spring without extensive preparation. This recipe balances the slight bitterness with savory and sweet notes.
Ingredients
- Petasites (Meowi) leaves and stems, a handful (approx. 150-200g)
- 1 Tbsp coarse salt (for blanching)
Seasoning Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or honey)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 1 Tbsp plum extract (optional, for added sweetness and flavor)
- 2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or honey)
- 1 Tbsp Guk-ganjang (Korean soup soy sauce) or regular soy sauce
- 1 Tbsp plum extract (optional, for added sweetness and flavor)
Cooking Instructions
Step 1
I’ve received a generous bunch of fresh Petasites (Meowi) from the countryside. Let’s make a delicious side dish with this taste of spring!
Step 2
The Petasites available these days are tender, so you can wash them thoroughly and cook them without much prep. If you find any tough stems that you plan to wrap around rice, you can peel off the outer layer for extra tenderness.
Step 3
Rinse the Petasites thoroughly under running water 2-3 times to remove any dirt or debris. Pay special attention to the leaves, as they can hold onto soil.
Step 4
Now, shall we blanch these clean Petasites to make them deliciously tender?
Step 5
Fill a pot with plenty of water and bring it to a rolling boil with 1 tablespoon of coarse salt. Adding salt not only helps maintain the vibrant green color of the greens but also reduces any potential bitterness.
Step 6
Once the water is boiling vigorously, turn off the heat. Add the prepared Petasites to the hot water. Avoid over-blanching, which can make the greens mushy and lose their pleasant chewiness. Blanch for just about 30 seconds, stirring gently, and then immediately remove them. This quick blanching is key to preserving their texture.
Step 7
Immediately rinse the blanched Petasites under cold running water. This step cools them down quickly, preserving their bright green color and maintaining a crisp texture.
Step 8
Gently squeeze out excess water from the cold-rinsed Petasites with your hands. Be careful not to wring them out too forcefully, as this can release their fresh flavor. A gentle squeeze is best.
Step 9
It’s best to store Petasites while they retain some moisture. If you’re not eating them right away, you can portion them out in plastic bags with a little moisture left and freeze them for later use. However, they are freshest when enjoyed immediately, so consuming them soon is recommended for the best flavor.
Step 10
Alright, let’s get started on making the seasoned Petasites! Prepare the amount you wish to eat and cut them into bite-sized pieces, about 2-3 cm long, using scissors or a knife.
Step 11
In a bowl, combine all the seasoning ingredients: 2 Tbsp Gochujang, 1/2 Tbsp Doenjang, 1 Tbsp minced garlic, 1 Tbsp oligosaccharide, 1 Tbsp Guk-ganjang, and 1 Tbsp plum extract. Mix them well until the Gochujang and Doenjang are fully incorporated, creating a smooth seasoning paste. (Adjust the sweetness to your preference.)
Step 12
Add the seasoning paste to the prepared Petasites and gently mix them together with your hands, ensuring the seasoning coats every piece. Finally, drizzle in 1 Tbsp of sesame oil (or perilla oil) and toss lightly one more time. This adds a wonderful nutty aroma and completes the dish.
Step 13
Transfer the beautifully seasoned Petasites to a serving dish. You’ve now created a healthy and fragrant spring side dish bursting with flavor. Enjoy your meal!
