Spicy Wild Balloon Flower Root and Chive Stir-fry: A Taste of Gangwon-do!
Spicy Wild Balloon Flower Root and Chive Stir-fry: Authentic Gangwon-do Dried Vegetable Dish (ft. Dodukchwi) – Soaked, Boiled, and Stir-fried for a Unique Flavor!
Discover how to prepare a delicious stir-fried dish using ‘Deodeokchwinamul’, a premium dried vegetable from Gangwon-do province. This recipe will guide you through the soaking, boiling, and stir-frying process to bring out its unique flavor and chewy texture.
Ingredients
- 50g Dried Deodeokchwi (approx. 230g after soaking and boiling)
- 70g Rice Water (or lukewarm water if unavailable)
- 1 small Onion
Seasoning
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 3 Tbsp Yangjo-ganjang (brewing soy sauce)
- 1 Tbsp Rice Wine (Mirin or similar)
- 1.5 cups Water (approx. 300ml)
- 1 packet Vegetable Broth Powder (or anchovy/kelp broth)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- Sesame seeds (optional)
- 2 Tbsp Perilla Seed Powder
- 1 Tbsp Sesame Oil
- 1 Tbsp Perilla Oil
- A pinch of whole sesame seeds
- 2 Tbsp Guk-ganjang (Korean soup soy sauce)
- 3 Tbsp Yangjo-ganjang (brewing soy sauce)
- 1 Tbsp Rice Wine (Mirin or similar)
- 1.5 cups Water (approx. 300ml)
- 1 packet Vegetable Broth Powder (or anchovy/kelp broth)
- 1 Tbsp Minced Garlic
- 2 Tbsp Chopped Green Onion
- Sesame seeds (optional)
- 2 Tbsp Perilla Seed Powder
- 1 Tbsp Sesame Oil
- 1 Tbsp Perilla Oil
- A pinch of whole sesame seeds
Cooking Instructions
Step 1
First, soak the dried Deodeokchwi in clean rice water for at least 1 hour, or until well-softened. If rice water is not available, you can use lukewarm water. Soaking helps to tenderize the vegetable and remove any impurities.
Step 2
Place the soaked Deodeokchwi along with the soaking water into a pot. Simmer over medium-low heat for about 20 minutes, or until tender. Adjust the cooking time based on the vegetable’s texture. Be careful not to overcook, as it can become mushy.
Step 3
Once the Deodeokchwi is cooked, turn off the heat and let it cool down in the pot with the lid on. This steaming process helps to retain moisture, keeping the vegetable tender and flavorful.
Step 4
After cooling sufficiently, rinse the cooked Deodeokchwi several times under cold running water. This step is crucial for removing any lingering astringency or residue from the soaking and boiling process.
Step 5
Gently squeeze out excess water from the rinsed Deodeokchwi with your hands. Avoid squeezing too hard, as this can make the dish dry. Chop the vegetable into bite-sized pieces, ready for stir-frying.
Step 6
Transfer the prepared Deodeokchwi to a heated pan. Add all the seasoning ingredients: Guk-ganjang, Yangjo-ganjang, rice wine, minced garlic, and chopped green onion. Mix everything well with the vegetable. For better flavor infusion, you can gently massage the seasonings into the vegetable with your hands.
Step 7
Pour in 1.5 cups of water and the vegetable broth powder (or anchovy/kelp broth). Stir-fry over medium-low heat, allowing the ingredients to meld together and the liquid to reduce slightly, creating a savory sauce that coats the vegetable.
Step 8
When the liquid has reduced and the Deodeokchwi is nicely coated, turn off the heat. Stir in the perilla seed powder, sesame seeds, sesame oil, and perilla oil. Toss gently to combine, adding a rich, nutty aroma and flavor.
Step 9
Finally, transfer the stir-fried Deodeokchwi to a serving dish. Sprinkle with whole sesame seeds for a final touch. Enjoy this authentic taste of Gangwon-do – a wonderfully aromatic and satisfying Deodeokchwi namul stir-fry, perfect with a bowl of hot rice!
