Spring Garlic Salad with Gochujang (Spicy Red Pepper Paste)
Flavorful Spring Garlic Salad with Gochujang Sauce
Spring vegetables are abundant at the market these days! I’ve brought home some young garlic (put-maneul) and decided to make a delicious Gochujang salad. It’s a perfect side dish for rice, especially on days when you crave something fresh and zesty.
Ingredients- 10 stalks of young garlic
Seasoning- 1.5 Tbsp Gochujang (Korean red chili paste)
- 0.5 Tbsp Gochugaru (Korean red chili flakes)
- 0.5 Tbsp Maesil-cheong (green plum syrup)
- 0.3 Tbsp Perilla oil (deul-gireum)
- 0.5 Tbsp Toasted sesame seeds
- 1.5 Tbsp Gochujang (Korean red chili paste)
- 0.5 Tbsp Gochugaru (Korean red chili flakes)
- 0.5 Tbsp Maesil-cheong (green plum syrup)
- 0.3 Tbsp Perilla oil (deul-gireum)
- 0.5 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, gently peel off the outer skin of the young garlic and wash them thoroughly under running water. Pay special attention to cleaning the base where the leaves start and between the stems, as this is where dirt can accumulate. Thorough cleaning ensures a cleaner taste.
Step 2
Trim the washed young garlic into bite-sized pieces, about 5-7 cm long. Bring a pot of water to a boil with a pinch of salt. Add the young garlic, starting with the thicker stem parts, and blanch for about 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy.
Step 3
Immediately rinse the blanched young garlic under cold running water to stop the cooking process and cool them down. Drain them well in a colander, ensuring all excess water is removed. Excess moisture can dilute the dressing and make the salad taste bland.
Step 4
In a mixing bowl, combine the Gochujang, Gochugaru, Maesil-cheong, perilla oil, and toasted sesame seeds. Mix well with a spoon until you have a smooth, well-blended seasoning paste. If you don’t have Maesil-cheong, you can substitute it with other sweet syrups like corn syrup or honey.
Step 5
Add the drained young garlic to the prepared seasoning paste. Gently toss and mix with your hands until the garlic is evenly coated with the sauce. Blanching the garlic beforehand removes its pungent bite, making it mild and enjoyable even for children who might be sensitive to spicy flavors. If you prefer a stronger, more pungent garlic flavor, you can skip the blanching step and mix the raw young garlic directly with the seasoning. For added texture and flavor, consider thinly slicing some onion or carrots and mixing them in as well!
