Aromatic Chwinamul Salad Recipe
Bursting with Spring Fragrance! 4 Types of Spring Greens to Enrich Your Table
As the warm spring days arrive, our dining table is filled with fresh spring vegetables. Let’s capture the essence of spring with these delightful dishes.
Chwinamul Salad- 150g Chwinamul (ensure it’s fresh)
- 2 Tbsp Anchovy sauce or Soy sauce (for savory depth)
- 1 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil (for finishing aroma)
Houttuynia Cordata Salad- 150g Houttuynia Cordata (pre-boiled recommended)
- 1 Tbsp Doenjang (fermented soybean paste, for a rich base)
- 1 Tbsp Dried shiitake mushroom powder (adds a deep umami flavor)
- 1 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
Salsola Collina Salad- 150g Salsola Collina (washed and prepared)
- 2 Tbsp Anchovy sauce or Soy sauce
- 1 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
Water Parsley Salad with Vinegar Dressing- 150g Water Parsley (freshly prepared)
- 2 Tbsp Gochujang (Korean chili paste, for sweet and spicy notes)
- 2 Tbsp Vinegar (for a tangy kick)
- 1 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
- 150g Houttuynia Cordata (pre-boiled recommended)
- 1 Tbsp Doenjang (fermented soybean paste, for a rich base)
- 1 Tbsp Dried shiitake mushroom powder (adds a deep umami flavor)
- 1 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
Salsola Collina Salad- 150g Salsola Collina (washed and prepared)
- 2 Tbsp Anchovy sauce or Soy sauce
- 1 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
Water Parsley Salad with Vinegar Dressing- 150g Water Parsley (freshly prepared)
- 2 Tbsp Gochujang (Korean chili paste, for sweet and spicy notes)
- 2 Tbsp Vinegar (for a tangy kick)
- 1 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
- 150g Water Parsley (freshly prepared)
- 2 Tbsp Gochujang (Korean chili paste, for sweet and spicy notes)
- 2 Tbsp Vinegar (for a tangy kick)
- 1 Tbsp Toasted sesame seeds
- 1/2 Tbsp Sesame oil
Cooking Instructions
Step 1
[Chwinamul Salad] Prepare the chwinamul by blanching it in boiling water with a pinch of salt for about 1-2 minutes. This helps tenderize the greens while maintaining a pleasant crispness. Rinse under cold water and gently squeeze out excess moisture. 
Step 2
Cut the blanched chwinamul into bite-sized pieces (about 4-5 cm long). Transfer to a mixing bowl. Add 2 Tbsp of anchovy sauce (or soy sauce), 1 Tbsp of toasted sesame seeds for nutty flavor, and 1/2 Tbsp of sesame oil for a finishing aroma. Gently mix and massage the ingredients into the greens with your hands until well combined and fragrant.
Step 3
[Houttuynia Cordata Salad] Assuming the houttuynia cordata is pre-boiled, cut it into manageable, bite-sized pieces. In a wide bowl, combine 1 Tbsp of doenjang for a rich, savory base, 1 Tbsp of shiitake mushroom powder for enhanced umami, 1 Tbsp of toasted sesame seeds, and 1/2 Tbsp of sesame oil. Gently mix these seasonings with the houttuynia cordata, ensuring the earthy flavors are well distributed. 
Step 4
[Salsola Collina Salad] Lightly blanch the washed salsola collina in boiling water for about 30 seconds to 1 minute. Drain, rinse under cold water, and squeeze out any excess moisture. Cut into desired lengths. In a separate bowl, combine 2 Tbsp of anchovy sauce (or soy sauce), 1 Tbsp of toasted sesame seeds, and 1/2 Tbsp of sesame oil. Add the prepared salsola collina and gently toss to coat evenly, creating a crisp and aromatic salad. 
Step 5
[Water Parsley Salad with Vinegar Dressing] Thoroughly wash the fresh water parsley. Cut it into pieces that are easy to eat. For the dressing, combine 2 Tbsp of gochujang for a sweet and spicy flavor, 2 Tbsp of vinegar for tanginess, 1 Tbsp of toasted sesame seeds, and 1/2 Tbsp of sesame oil. Mix these ingredients well. Add the cut water parsley to the dressing and gently toss until everything is well coated, resulting in a refreshing, tangy, and spicy salad.*Special Tip: Traditionally, garlic is often omitted in spring vegetable salads. This is to fully appreciate the subtle and delicate natural flavors and aromas of the spring greens. Enjoy the unique essence of each vegetable!
