Aromatic Winter Cress Fried Rice: A Taste of Spring
Fragrant and Refreshing! Winter Cress Fried Rice Full of Spring Aroma
I wanted to capture the wonderful fragrance and flavor of winter cress. This dish is perfect as a side to meat or fish dishes on special occasions. Enjoy a detailed, SEO-friendly recipe that even beginners can follow.
Fried Rice Ingredients- 70g fresh winter cress (Nong-eu)
- 2 bowls cooked multi-grain rice
- 1/4 Korean leek (Daepa)
- 1 tsp minced garlic
- Olive oil, as needed
- Salt or soy sauce, to taste
- Sesame oil (perilla oil), as needed (for finishing)
Chive Jang (Dalaejang – Dipping Sauce)- 20g finely chopped chives (Dalae)
- 2 tbsp soy sauce or amino soy sauce
- 1 tsp red pepper flakes (Gochugaru)
- 1 tsp minced garlic
- 1 tbsp perilla oil
- 2 tbsp water
- 20g finely chopped chives (Dalae)
- 2 tbsp soy sauce or amino soy sauce
- 1 tsp red pepper flakes (Gochugaru)
- 1 tsp minced garlic
- 1 tbsp perilla oil
- 2 tbsp water
Cooking Instructions
Step 1
Thoroughly cleaning the winter cress is the most crucial step. Gently scrub the leaves and roots with a soft brush or your fingers to remove all soil. Rinse under cold running water several times until perfectly clean.
Step 2
Finely mince the cleaned winter cress roots. This will release a deeper flavor into the rice. Aim for pieces no larger than about 0.5 cm (approximately 0.2 inches).
Step 3
Cut the winter cress leaves into manageable pieces, about 1 to 2 cm (0.4 to 0.8 inches) long. Cutting them too small might make them mushy when stir-fried, so maintaining this size is ideal.
Step 4
Finely chop the Korean leek (Daepa). Both the white and green parts add a wonderful aroma to the fried rice.
Step 5
Now, let’s prepare the ‘Dalaejang,’ a savory dipping sauce that enhances the fried rice. In a bowl, combine the finely chopped chives, soy sauce (or amino soy sauce), red pepper flakes, minced garlic, perilla oil, and water. Mix everything well. It might seem lightly seasoned on its own, but it perfectly complements the winter cress and rice.
Step 6
Heat a skillet or wok over medium-low heat with a generous amount of olive oil. Add the chopped leeks and minced garlic. Stir-fry gently until fragrant and the garlic turns translucent, being careful not to burn it. Infusing the oil with these aromatics is key.
Step 7
Once the garlic is translucent, add only the minced winter cress roots to the pan. The roots take slightly longer to cook than the leaves, so adding them first ensures they become tender. Stir-fry for about 1 minute.
Step 8
When the winter cress roots are tender, add the warm multi-grain rice to the pan. Use a spatula to break up the rice clumps and stir-fry everything together until well combined. Season lightly with salt or a small amount of soy sauce. Keeping the seasoning light allows the natural flavors of the winter cress and the dipping sauce to shine.
Step 9
Finally, add the chopped winter cress leaves to the pan. Increase the heat to medium-high and stir-fry quickly for about 30 seconds to 1 minute, just until the leaves wilt slightly. Overcooking will make them soft and lose their fresh flavor, so a quick stir-fry is essential to preserve their aroma and texture.
Step 10
Once the fried rice is cooked, remove the pan from the heat. Drizzle with a bit of perilla oil and gently toss to combine. The nutty aroma of the perilla oil adds a wonderful finishing touch that harmonizes beautifully with the winter cress.
Step 11
Serve the fragrant winter cress fried rice in a bowl. Add a spoonful of the prepared Dalaejang and mix well before eating for a truly delightful taste experience. This dish is a wonderful treat, especially when you’re looking for something light and flavorful!
