Odor of Spring! Soft Nasturtium Salad and Sweet & Tangy Jangrok Salad
Enjoying Two Types of Spring Wild Greens from the Countryside
Here are two recipes for spring wild green salads made with greens my husband brought from his hometown. Even if the shoots aren’t young and tender, boiling them well allows you to fully enjoy the essence of spring. Complete your healthy spring meal with a fragrant nasturtium salad and a mouth-watering jangrok salad!
Fragrant Nasturtium Salad Ingredients- Nasturtium (Chwinamul) 200g (prepared weight)
- Anchovy sauce 2 Tbsp
- Sesame oil a little
- Sesame seeds a little (crushed)
Tangy Jangrok Salad Ingredients- Jangrok 250g (prepared weight)
- Gochujang (Korean chili paste) 3 Tbsp
- Persimmon vinegar 3 Tbsp (or apple cider vinegar)
- Plum extract 2 Tbsp
- Sesame oil a little
- Sesame seeds a little (crushed)
- Jangrok 250g (prepared weight)
- Gochujang (Korean chili paste) 3 Tbsp
- Persimmon vinegar 3 Tbsp (or apple cider vinegar)
- Plum extract 2 Tbsp
- Sesame oil a little
- Sesame seeds a little (crushed)
Cooking Instructions
Step 1
First, prepare 200g of nasturtium (Chwinamul). If there are tough stems, you can peel them lightly, or focus on using the leaves for a softer texture. In a pot, bring 1 liter of water and 1/2 Tbsp of salt to a boil. Add the nasturtium and boil for about 3-5 minutes until tender. Once softened, rinse under cold water, squeeze out excess moisture, and cut into bite-sized pieces (about 5cm in length).
Step 2
To the prepared nasturtium, add 2 Tbsp of anchovy sauce and 1 Tbsp of sesame oil. Gently mix by hand. You can adjust the amount of anchovy sauce based on the saltiness of the greens or your preference. Taste and adjust seasoning as needed.
Step 3
Finally, add a little crushed sesame seeds and mix lightly to finish. The nutty flavor of the sesame seeds will enhance the overall taste. Transfer the finished nasturtium salad to a nice serving bowl.
Step 4
Now, let’s make the sweet and tangy jangrok salad. Prepare 250g of jangrok. Similar to nasturtium, it’s best to remove any tough parts of the jangrok and use the tender sections.
Step 5
Boil the jangrok in the same way as the nasturtium: in a pot with 1 liter of water and 1/2 Tbsp of salt, for about 3-5 minutes until tender. Rinse the boiled jangrok under cold water, squeeze out excess moisture, and cut into bite-sized pieces (about 5cm in length).
Step 6
Place the prepared jangrok in a bowl. Add all the seasoning ingredients: 3 Tbsp of gochujang, 3 Tbsp of persimmon vinegar, 2 Tbsp of plum extract, and 1 Tbsp of sesame oil. Mix well by hand until the seasonings are evenly distributed. The balance of sweet, sour, and spicy flavors is excellent.
Step 7
Sprinkle a little crushed sesame seeds for added aroma and mix well. Transfer the finished jangrok salad to a separate serving dish. Enjoy a healthy and delicious meal with these two spring wild green salads!
