Aromatic Seasoned Seasoned Colt’s Foot Leaves with Doenjang
The Essence of Spring Vegetables! How to Make Delicious Colt’s Foot Leaves Seasoned with Doenjang and Gochujang
When you miss your mother’s cooking, this Colt’s Foot Leaves Salad seasoned with Doenjang is perfect. Reduce the bitterness and enhance the tenderness by mixing it with Doenjang, Gochujang, and savory perilla oil for a delightful appetizer. This special dish, made with fresh Colt’s Foot leaves sent by my mother from the countryside, will make a bowl of rice disappear in no time.
Main Ingredients- Young Colt’s Foot Leaves 400g
Seasoning Ingredients- Doenjang (Korean soybean paste) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Perilla oil 2 Tbsp
- Minced garlic 1 tsp
- Oligodang (corn syrup) 1 tsp (or plum extract)
- Toasted sesame seeds 1 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Perilla oil 2 Tbsp
- Minced garlic 1 tsp
- Oligodang (corn syrup) 1 tsp (or plum extract)
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
We have fresh, young Colt’s Foot leaves ready. Since the stems are tender, there’s not much preparation needed, so just wash them thoroughly to be ready for use.
Step 2
First, fill a pot with plenty of water and bring it to a boil. Once boiling, add 1 teaspoon of salt. Adding salt and blanching helps to reduce the bitterness of the Colt’s Foot leaves and keeps them a vibrant green.
Step 3
When the water is rapidly boiling, add the prepared Colt’s Foot leaves and blanch them for about 3 minutes. Be careful not to overcook, as they can become mushy. Timing is crucial here.
Step 4
Rinse the blanched Colt’s Foot leaves thoroughly under cold running water. It’s especially important to rinse out all the dark brown water that comes out during blanching until it’s completely gone. This minimizes bitterness and ensures a clean flavor.
Step 5
Drain the thoroughly rinsed Colt’s Foot leaves well on a colander. If there’s too much water, the seasoning can become diluted, so draining them meticulously is recommended.
Step 6
Place the drained Colt’s Foot leaves in a bowl and add all the seasoning ingredients: 1 Tbsp Gochujang, 1 Tbsp Doenjang, 2 Tbsp Perilla oil, 1 tsp Oligodang (or plum extract), 1 tsp minced garlic, and 1 Tbsp toasted sesame seeds.
Step 7
Now, gently mix the Colt’s Foot leaves with the seasoning using your hands, applying a bit of pressure. The key is to mix them well so the seasoning is evenly distributed, but without crushing the leaves.
Step 8
Finally, taste the seasoned leaves and adjust the seasoning to your preference by adding more salt, Doenjang, or Oligodang if needed. Your delicious Colt’s Foot Leaves Salad is now ready!
