Listed below are some scrumptious Korean dishes you can also make with recent, seasonal greens this spring!
It already is the top of April, however there are nonetheless a lot of fantastic spring greens accessible now in grocery shops and farmers markets. My buddy simply visited New York Metropolis and noticed on the Union Sq. Greenmarket recent ramps, younger spinach with lovely purple stems, skinny spring scallions, and even mugwort (ssuk, 쑥)! You may additionally discover dandelion leaves and garlic scapes at your native grocery retailer or farmer’s market, and undoubtedly everybody ought to seize some asparagus this time of yr!
Spring greens are so scrumptious as a result of they’re sweeter and extra tender than once they mature later within the rising season. Consuming these tasty greens within the spring have a lot of well being advantages too.
In Korea, there are an infinite variety of completely different farmed and wild greens that peak this time of yr. One of many causes that I really like visiting Korea in springtime! As a younger little one, I grew up within the countryside, not too removed from Seoul, with loads of fields and small hills. I’ve many fond recollections of simply going out into the sphere with mates and choosing all kinds of untamed greens comparable to ssuk, (쑥, mugwort), dallae (달래, Korean wild chives), naengi (냉이, Shepherd’s purse), and many others. We simply picked them for enjoyable, however they have been was scrumptious dishes by our moms.
Through the years, I began to develop a couple of completely different Korean wild greens in my yard. I’ve been harvesting and having fun with them in lots of dishes. I hope to share extra about them sooner or later.
To encourage you, here’s a round-up of a few of my favourite recipes you can also make to take pleasure in your spring veggies!
Spinach (siguemchi, 시금치) is offered yr spherical, however spring spinach is very tender and flavorful! In Korea, spinach bunches are normally offered with roots hooked up. Each the leaves and stems, together with the basis crowns, are utilized in cooking, which provides a pleasant candy taste and chewy texture to the dish. So, attempt to discover younger spring spinach with their purple-red root crowns, in the event you can.
A easy, however extremely common facet dish! Additionally strive the identical strategies and seasonings with child kale, watercress, snow pea suggestions, and many others.
Siguemchi Doenjang Guk
This spinach soup made with doenjang is a well-liked soup in Korea, particularly in spring. Generally made with anchovy broth, the soup is gentle and refreshing! My mom typically used clams within the soup, which is how I make it.
Dandelion leaves will be fairly bitter, however are additionally full of vitamins! They’ve been utilized in natural drugs in Korea and different Asian nations. Dandelion greens could also be accessible at your Korean markets and even your native grocery shops in springtime.
Mindeulle Muchim (Dandelion salad)
This barely spicy, candy and vinegary salad turns dandelion leaves right into a scrumptious salad. For those who can’t discover dandelion leaves in your space, this sauce recipe can also be nice with spring combine, arugula, child spinach, or crown daisy (ssukgat, 쑥갓). I additionally use it to make a salad with dolnamul (돌나물, stonecrop) I develop in my yard.
You too can get asparagus yr spherical, however this vegetable is actually the most effective when it’s in season within the spring. You need to use it in lots of Korean recipes comparable to bibimbap, kimbap, for a spring change.
Asparagus with Gochujang Sauce
Additionally, asparagus is scrumptious as this banchan dish in spicy gochujang sauce.
I used asparagus on this spicy anchovy kimbap, however you should utilize it in any kimbap recipes.
Often known as wild garlic or wild leek, they’ve a gentle onion taste, and are extra garlicky than scallions. Every plant has a few flat, broad leaves with a protracted, reddish stem with a small spherical bulb. Ramps are similar to (if not the identical as) myeongi namul (명이나물) in Korea, which is loved many alternative methods — recent, cooked or pickled.
Spring Bibimbap with Tuna
On this spring bibimbap recipe, I used ramps together with different spring greens comparable to asparagus and peas. I typically add some Korean greens comparable to minari, buchu, and kkaennip as effectively. A gochujang sauce is normally utilized in conventional bibimbap, however a soy sauce-based sauce works splendidly effectively with this dish.
Jangajji (Vegetable Pickles)
Ramp season is brief, so you may as well protect your ramps by pickling them with my jangajji recipe and luxuriate in all year long. Nice with Korean BBQ!
Inexperienced Onions (Scallions)
Additionally, you should definitely make this simple pa kimchi with these spring inexperienced onions. This pa kimchi goes nice with any grilled meat, like samgyupsal, or added to kimchi jigae particularly when it will get extra bitter. This kimchi can also be wonderful in a bowl of on the spot ramyun.
Inexperienced onion tied shrimp and asparagus
Tender skinny inexperienced onions known as shilpa (실파) in Korean, which implies skinny as a thread. Normally you will get scallions all yr spherical, but when you will discover the skinny spring inexperienced onion, this shrimp dish will elevate this vegetable (and impress your mates!).
Often known as water dropwort within the U.S., minari is a long-stemmed inexperienced vegetable with hole stems and small inexperienced leaves with serrated edges. It has a barely bitter and peppery style with a pointy, distinctive recent natural accent. Minari is a well-liked herb and vegetable in Korea not just for its taste however for a lot of well being advantages together with detoxifying results.
A easy Korean savory pancake made with minari (aka water dropwort or Korean watercress) is a good way to benefit from the vegetable’s distinctive recent natural taste.
Garlic scapes (maneuljjong, 마늘쫑 ) are normally accessible within the late spring and early summer time, when scapes are most tender and candy. Garlic scapes are the curly flowering shoots/stalks of garlic crops which can be snipped off to permit the bulbs to develop greater. They’ve a milder taste than garlic cloves however are nonetheless fairly garlicky. When cooked, the scapes turn into sweeter with a refined garlic undertone and have a texture just like that of skinny asparagus.
Stir-fried Garlic Scapes (Maneuljjong Bokkeum)
For those who see some garlic scapes at your grocery retailer, do this easy stir-fried banchan dish.