Aromatic Petasites (Meowee) Salad
Enhancing Your Table: 4 Popular Home-Style Side Dishes
From the fragrant Petasites salad capturing the essence of spring, to crisp green garlic, fresh spinach, and a colorful broccoli and shrimp stir-fry! Introducing 4 healthy and delicious side dish recipes that will enrich your home dining experience.
Ingredients for Fragrant Petasites Salad- Fresh Petasites (Meowee) 250g
- 2 Tbsp Anchovy Sauce (for umami)
- Sesame Oil (for richness)
- A pinch of Toasted Sesame Seeds (for enhanced flavor)
Ingredients for Crisp and Spicy Green Garlic Salad- Green Garlic Stalks 150g (for a crisp texture)
- 2 Tbsp Gochugaru (Korean chili flakes, for spiciness)
- 1 Tbsp Gochujang (Korean chili paste, for deep flavor)
- 1 Tbsp Plum Extract (for sweet and sour notes)
- 1 Tbsp Vinegar (for a refreshing taste)
- Sesame Oil (for gloss and richness)
- A pinch of Toasted Sesame Seeds (for garnish)
Ingredients for Tender Spinach and King Oyster Mushroom Salad- Fresh Spinach 150g
- 2 King Oyster Mushrooms (sliced)
- 2 Tbsp Anchovy Sauce (for seasoning)
- Sesame Oil (for aroma)
- A pinch of Toasted Sesame Seeds (for garnish)
Ingredients for Colorful Broccoli and Shrimp Stir-Fry- 1 Broccoli (head)
- 100g Shrimp Meat
- 2 Mini Bell Peppers (sweet peppers)
- 2 Tbsp Oyster Sauce (for savory depth)
- 2 Tbsp Mirin (cooking sake, for flavor and to remove gamey odors)
- Minced Garlic
- Cooking Oil
- Sesame Oil
- A pinch of Toasted Sesame Seeds (for garnish)
- Green Garlic Stalks 150g (for a crisp texture)
- 2 Tbsp Gochugaru (Korean chili flakes, for spiciness)
- 1 Tbsp Gochujang (Korean chili paste, for deep flavor)
- 1 Tbsp Plum Extract (for sweet and sour notes)
- 1 Tbsp Vinegar (for a refreshing taste)
- Sesame Oil (for gloss and richness)
- A pinch of Toasted Sesame Seeds (for garnish)
Ingredients for Tender Spinach and King Oyster Mushroom Salad- Fresh Spinach 150g
- 2 King Oyster Mushrooms (sliced)
- 2 Tbsp Anchovy Sauce (for seasoning)
- Sesame Oil (for aroma)
- A pinch of Toasted Sesame Seeds (for garnish)
Ingredients for Colorful Broccoli and Shrimp Stir-Fry- 1 Broccoli (head)
- 100g Shrimp Meat
- 2 Mini Bell Peppers (sweet peppers)
- 2 Tbsp Oyster Sauce (for savory depth)
- 2 Tbsp Mirin (cooking sake, for flavor and to remove gamey odors)
- Minced Garlic
- Cooking Oil
- Sesame Oil
- A pinch of Toasted Sesame Seeds (for garnish)
- 1 Broccoli (head)
- 100g Shrimp Meat
- 2 Mini Bell Peppers (sweet peppers)
- 2 Tbsp Oyster Sauce (for savory depth)
- 2 Tbsp Mirin (cooking sake, for flavor and to remove gamey odors)
- Minced Garlic
- Cooking Oil
- Sesame Oil
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, for the quintessential spring vegetable, Petasites (Meowee), trim the tough stem ends and wash the leaves thoroughly.
Step 2
Blanch the Petasites in boiling water for about 1 minute; overcooking will make them mushy. This brief blanching helps to soften them while retaining some texture.
Step 3
Rinse the blanched Petasites under cold water, squeeze out any excess moisture, and cut them into bite-sized pieces (about 2-3 cm long). Cutting them too small can diminish the texture.
Step 4
In a bowl, combine the prepared Petasites with anchovy sauce, sesame oil, and toasted sesame seeds. Gently mix and massage the ingredients together (called ‘jomul-jomul’ in Korean) to ensure even coating. A tip for Petasites is to omit garlic to fully appreciate its natural, unique aroma.
Step 5
* It’s best to omit garlic when preparing spring greens like Petasites to fully enjoy their natural, delicate fragrance.
Step 6
Now, let’s prepare the crisp and spicy green garlic salad. Wash the green garlic stalks and cut them into approximately 5cm lengths.
Step 7
Blanch the cut green garlic stalks in boiling water for just 30 seconds to 1 minute. The key is to keep them crisp.
Step 8
Drain the blanched green garlic, rinse with cold water, and pat dry. Cut them into about 5cm pieces for easy eating.
Step 9
In a large bowl, combine the cut green garlic with the seasonings: gochujang, gochugaru, plum extract, vinegar, sesame oil, and toasted sesame seeds. Mix everything well.
Step 10
Gently toss and mix until the dressing evenly coats the green garlic. This creates a delicious sweet and spicy salad.
Step 11
Next is the spinach and king oyster mushroom salad. Wash the spinach thoroughly. Slice the king oyster mushrooms thinly. Blanch both the spinach and the sliced mushrooms in boiling water.
Step 12
Squeeze out excess water from the blanched spinach and mushrooms. Add anchovy sauce, sesame oil, and toasted sesame seeds, then gently mix to season.
Step 13
Complete this tender and savory spinach and king oyster mushroom salad.
Step 14
Finally, the broccoli and shrimp stir-fry. Remove the seeds from the mini bell peppers and chop them into bite-sized pieces (about 1.5 cm). Separate the broccoli florets and peel the stem part, then chop it into similar sizes.
Step 15
Heat 1-2 tablespoons of cooking oil in a pan over medium heat. Add minced garlic, chopped mini bell peppers, and shrimp meat. Stir-fry until the shrimp turns pink and is cooked through.
Step 16
Blanch the broccoli florets in boiling water for about 1 minute, or steam them until tender-crisp. Once the shrimp is almost cooked, add the prepared broccoli to the pan and continue to stir-fry.
Step 17
When the broccoli and shrimp are well combined, add mirin and oyster sauce. Stir-fry until everything is coated and glossy. Mirin helps to eliminate any fishy smell from the shrimp and adds a pleasant flavor.
Step 18
Just before turning off the heat, drizzle with sesame oil and sprinkle with toasted sesame seeds. This completes the colorful and delicious broccoli and shrimp stir-fry. Enjoy your meal with these various side dishes!
