Seasoned Petasites (Mwigi) with Doenjang: A Taste of Spring
Revitalize Your Appetite with Petasites Salad (Mwigi Doenjang Muchim)
This is a nostalgic dish from my childhood, often prepared when spring arrives. Mwigi Doenjang Muchim is a delightful way to savor the flavors of spring with its fragrant petasites and savory soybean paste. It’s simple to make and a springtime favorite!
Main Ingredients- 1 bunch Petasites (Mwigi) (approx. 600g)
- 1/2 stalk Green Onion (use both white and green parts)
Seasoning- 2 Tbsp Doenjang (Korean soybean paste, adjust based on saltiness)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 tsp Stevia (or a little sugar to balance the bitterness)
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Vinegar
- 2 Tbsp Doenjang (Korean soybean paste, adjust based on saltiness)
- 1 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 tsp Stevia (or a little sugar to balance the bitterness)
- 2 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
Let’s start by preparing the petasites. Peel the tough outer skin from the petasites stems using a peeler for a more tender texture. Rinse the cleaned petasites thoroughly and soak them in water with 1-2 tablespoons of vinegar for about 10 minutes. This helps reduce the characteristic bitterness of petasites and removes any dirt.
Step 2
Soaking vegetables, seafood, or fish in a vinegar solution is an effective way to remove dirt and fine particles. Petasites also benefit from this to ensure they are fresh and clean.
Step 3
After soaking, drain the petasites in a colander to remove excess water.
Step 4
Bring a pot of water to a rolling boil. Add 1/2 tablespoon of coarse salt and carefully blanch the prepared petasites for 2-3 minutes. Be careful not to overcook them, as they can become mushy. Once blanched, rinse them under cold water to cool them down.
Step 5
Rinsing the blanched petasites in cold water or soaking them briefly again can further help remove any astringent or bitter taste. I sometimes repeat this step if I want to ensure the bitterness is minimized. 😊
Step 6
Finely chop the green onion, using both the white and green parts after washing them well. Chopping them finely will help the seasoning distribute evenly, making the dish more flavorful.
Step 7
Now it’s time to mix in the seasonings. Since my doenjang isn’t too salty, I used 2 generous tablespoons. I added 1 tablespoon of gochujang, 1/2 tablespoon of minced garlic, 1 tablespoon of plum extract, and 1 teaspoon of stevia. I started mixing, but noticed a slightly strong bitter taste, possibly from the doenjang or the petasites themselves. To counteract this, I added another 2 tablespoons of sesame oil and mixed again. My husband isn’t a fan of bitter flavors, so adding a touch of sweetness helps him enjoy it more! 😚
Step 8
Finally, add 1 tablespoon of ground toasted sesame seeds and 1 tablespoon of vinegar. Mix gently one last time, and your fragrant and delicious Petasites Doenjang Muchim is ready! This is a perfect side dish for rice or a delightful accompaniment to drinks. Enjoy this taste of spring! ✨
