Savory Perilla Jangtteok Salad: A Unique Meal
Flavorful Perilla Jangtteok Salad: An Innovative Recipe Featuring Perilla Gochujang Pancakes
Experience a distinctly different salad by using our fragrant perilla (bangah) gochujang jangtteok, paired with fresh greens. This dish offers both satisfying heartiness and refreshing zest, making it a special addition to your meal.
Ingredients- 1 pre-made Perilla (Bangah) Gochujang Jangtteok (savory pancake)
- 100g fresh wild arugula (can be substituted with regular arugula or other salad greens)
- 50g blanched Kalmia latifolia leaves (can be substituted with other aromatic greens)
- 1 can coconut cream
- 10 cashews
- Black pepper to taste
- Fresh cilantro or herbs for garnish
- Coarse sea salt (Tofan salt) to taste
Cooking Instructions
Step 1
First, we’ll use one sheet of our pre-made perilla (bangah) gochujang jangtteok, which is made by mixing perilla leaves and gochujang with flour and then pan-frying it. We’re going to transform this into a unique salad.
Step 2
Let’s begin assembling the salad. Tear or cut the thoroughly washed wild arugula into bite-sized pieces and arrange them attractively on your serving plate. The slight bitterness of the arugula will add a wonderful complexity to the salad.
Step 3
Next, cut the prepared perilla jangtteok into pieces that are easy to eat, similar in size to the arugula, and place them on top of the wild arugula. The jangtteok will add a delightful texture and flavor, becoming the centerpiece of the salad.
Step 4
Take out the kalmia latifolia leaves that were blanched and frozen from early spring. We’ll be blending these leaves. If kalmia latifolia is unavailable, feel free to use other aromatic seasonal greens.
Step 5
Add one can of coconut cream to the blender along with the kalmia latifolia leaves. The coconut cream will lend a subtle sweetness and richness to the dressing.
Step 6
Season the dressing with some coarse sea salt (Tofan salt) to taste. It’s best to add the salt gradually and taste as you go to achieve your desired seasoning.
Step 7
Grind in some black pepper according to your preference to enhance the flavor. Using Kampot pink peppercorns will offer a more unique aroma, but regular black pepper works perfectly fine too.
Step 8
To elevate the aromatic qualities of the dressing, add a splash of basil oil. The fresh, herbaceous scent of basil will beautifully complement the salad’s flavors.
Step 9
Then, add a touch of basil vinegar for a refreshing, tangy note. The acidity will balance the overall flavors, making the salad more invigorating and enjoyable.
Step 10
Now, blend all the ingredients in the blender until smooth. This will create our wonderful salad dressing. If the dressing is too thick, you can thin it out with a small amount of water.
Step 11
Drizzle the freshly made dressing generously over the wild arugula and jangtteok arranged on the plate. Adjust the amount of dressing to your liking.
Step 12
To add a nutty crunch and enhance the overall flavor, we’ll prepare the cashews now. We’ll use a cheese grater to finely grate the cashews. This method helps to distribute their nutty essence evenly.
Step 13
Sprinkle the grated cashew powder over the dressing. This adds a delightful nutty flavor and texture, making the salad even more satisfying.
Step 14
Finally, garnish with fresh cilantro if you enjoy its flavor. I’ve added a generous amount because I love its strong aroma. If cilantro isn’t to your liking, finely chopped basil leaves, perilla leaves, or other aromatic herbs will also make a wonderful garnish. And there you have it – a delicious Perilla Jangtteok Salad is complete!
