Spring’s First Bloom: Aromatic Aster Scaber (Nungaeng Seungma) with Gochujang Salad
Healthy Spring Vegetable Dish: How to Make Aster Scaber Gochujang Salad (Sannamul Recipe)
Introducing a fragrant and delicious Aster Scaber salad with Gochujang, perfect for welcoming spring and revitalizing your body and mind. This precious spring vegetable, also known as ‘Sannamul’ for its subtle ginseng-like aroma, is lightly blanched and tossed in a spicy and sweet Gochujang dressing. It’s a healthy side dish that will surely make you want more rice!
Main Ingredients
- 300g fresh Aster Scaber (Nungaeng Seungma). Trim off the tough bottom ends of the stems and wash thoroughly. Also known as ‘Sannamul’.
- 1 Tbsp coarse sea salt (for blanching)
Seasoning Ingredients
- 0.5 Tbsp minced garlic
- 1 Tbsp Gochujang (Korean chili paste). Use your favorite brand.
- 1 Tbsp soup soy sauce (for umami).
- 1 Tbsp perilla oil (for a nutty aroma).
- 0.5 Tbsp sesame seeds (lightly crushed for enhanced flavor).
- 0.5 Tbsp minced garlic
- 1 Tbsp Gochujang (Korean chili paste). Use your favorite brand.
- 1 Tbsp soup soy sauce (for umami).
- 1 Tbsp perilla oil (for a nutty aroma).
- 0.5 Tbsp sesame seeds (lightly crushed for enhanced flavor).
Cooking Instructions
Step 1
Aster Scaber is one of the first spring vegetables to emerge from the frozen ground, rich in saponins similar to ginseng, earning it the nickname ‘Sannamul’. It’s cherished for its unique fragrance and crisp texture.
Step 2
Once you have your fresh Aster Scaber, the preparation is quite simple. Just remove any wilted or yellow leaves, and trim off the tough ends of the stems. Anyone can easily prepare it! After cleaning, rinse lightly under running water.
Step 3
Bring a generous amount of water to a rolling boil in a wide pot. Add 1 tablespoon of coarse sea salt once boiling. Salt helps to maintain the vibrant color and crisp texture of the greens. Add the prepared Aster Scaber and blanch for a mere 10-20 seconds. Be careful not to overcook, as it can become mushy. Immediately after blanching, drain and rinse thoroughly in cold water to cool it down.
Step 4
Place the blanched Aster Scaber, with excess water squeezed out, into a large bowl. If there’s too much water, the seasoning might be diluted, so gently press the greens with your hands to remove moisture. Handle them gently to avoid mashing the delicate leaves.
Step 5
Now, let’s prepare the delicious seasoning! Add 0.5 Tbsp minced garlic, 1 Tbsp Gochujang, 1 Tbsp soup soy sauce, 1 Tbsp perilla oil, and 0.5 Tbsp sesame seeds to the bowl with the Aster Scaber. Using soup soy sauce adds a deep savory flavor.
Step 6
Pour the prepared seasoning over the Aster Scaber and gently toss with your hands until well combined. Mix lightly to ensure the greens are evenly coated with the seasoning. The key is to mix gently so you don’t mash the vegetables. Once it’s beautifully seasoned like this, your fragrant Aster Scaber Gochujang Salad is complete!
