Four Fresh Garden Vegetable Sides, Cabbage Pancakes, and Dried Radish Greens Soup
A Happy Table Set with Vegetables from the Garden
We harvested cabbage from my brother-in-law’s garden to make kimchi. This healthy lunch was prepared using the vegetables we planted. It’s a celebration of fresh, homegrown produce.
Aromatic Crown Daisy Salad
- 100g fresh crown daisy
- 1 Tbsp soy sauce
- A pinch of sesame seeds
- A drizzle of sesame oil
Sweet Spinach Salad
- 100g fresh spinach
- 1 Tbsp soy sauce
- A pinch of sesame seeds
- A drizzle of sesame oil
Spicy and Sweet Green Onion Salad
- 100g fresh green onions
- 1 Tbsp anchovy sauce
- 1 Tbsp gochugaru (red pepper flakes)
- A pinch of sesame seeds
- A drizzle of sesame oil
Crispy Radish Salad
- 1/4 medium radish
- 1 Tbsp soy sauce
- 2 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp vinegar
- A pinch of sesame seeds
- A drizzle of sesame oil
Chewy Shiitake Mushroom Salad
- 100g fresh shiitake mushrooms
- 1.5 Tbsp soy sauce
- A pinch of sesame seeds
- A drizzle of sesame oil
Savory Cabbage Pancakes
- 1/4 head of salted cabbage
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup broth
- Cooking oil (e.g., soybean oil) for frying
Hearty Dried Radish Greens and Chive Soup
- 100g cooked dried radish greens
- 4 cups broth
- 1 handful of chives
- 1 Tbsp soybean paste (doenjang)
- 100g fresh spinach
- 1 Tbsp soy sauce
- A pinch of sesame seeds
- A drizzle of sesame oil
Spicy and Sweet Green Onion Salad
- 100g fresh green onions
- 1 Tbsp anchovy sauce
- 1 Tbsp gochugaru (red pepper flakes)
- A pinch of sesame seeds
- A drizzle of sesame oil
Crispy Radish Salad
- 1/4 medium radish
- 1 Tbsp soy sauce
- 2 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp vinegar
- A pinch of sesame seeds
- A drizzle of sesame oil
Chewy Shiitake Mushroom Salad
- 100g fresh shiitake mushrooms
- 1.5 Tbsp soy sauce
- A pinch of sesame seeds
- A drizzle of sesame oil
Savory Cabbage Pancakes
- 1/4 head of salted cabbage
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup broth
- Cooking oil (e.g., soybean oil) for frying
Hearty Dried Radish Greens and Chive Soup
- 100g cooked dried radish greens
- 4 cups broth
- 1 handful of chives
- 1 Tbsp soybean paste (doenjang)
- 1/4 medium radish
- 1 Tbsp soy sauce
- 2 Tbsp gochugaru (red pepper flakes)
- 2 Tbsp vinegar
- A pinch of sesame seeds
- A drizzle of sesame oil
Chewy Shiitake Mushroom Salad
- 100g fresh shiitake mushrooms
- 1.5 Tbsp soy sauce
- A pinch of sesame seeds
- A drizzle of sesame oil
Savory Cabbage Pancakes
- 1/4 head of salted cabbage
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup broth
- Cooking oil (e.g., soybean oil) for frying
Hearty Dried Radish Greens and Chive Soup
- 100g cooked dried radish greens
- 4 cups broth
- 1 handful of chives
- 1 Tbsp soybean paste (doenjang)
- 1/4 head of salted cabbage
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup broth
- Cooking oil (e.g., soybean oil) for frying
Hearty Dried Radish Greens and Chive Soup
- 100g cooked dried radish greens
- 4 cups broth
- 1 handful of chives
- 1 Tbsp soybean paste (doenjang)
Cooking Instructions
Step 1
1. Aromatic Crown Daisy Salad: Blanch the crown daisy in boiling water for about 30 seconds, then rinse under cold water and squeeze out excess moisture. Cut into bite-sized pieces. In a bowl, mix with soy sauce, sesame seeds, and sesame oil. Gently toss to combine. Your delicious crown daisy salad is ready!
Step 2
2. Sweet Spinach Salad: Blanch the prepared spinach in boiling water for just about 1 minute to maintain its vibrant color and crispness. Rinse under cold water, drain well, and cut into manageable pieces. Place the spinach in a bowl and season with soy sauce, sesame seeds, and sesame oil. Gently massage the ingredients together until well combined. This simple preparation brings out the natural sweetness of the spinach.
Step 3
3. Spicy and Sweet Green Onion Salad: Briefly blanch the trimmed green onions in boiling water to soften them slightly while keeping them crisp. Rinse in cold water, drain thoroughly, and cut into desired lengths. In a bowl, combine the green onions with anchovy sauce, gochugaru, sesame seeds, and sesame oil. Mix well for a flavorful green onion salad.
Step 4
4. Crispy Radish Salad: Peel and thinly julienne the radish. In a bowl, combine the julienned radish with soy sauce, gochugaru, vinegar, sesame seeds, and sesame oil. Use your hands to gently toss and mix everything together until the radish is evenly coated. Enjoy the refreshing, crunchy, and tangy radish salad.
Step 5
5. Chewy Shiitake Mushroom Salad: Take dried shiitake mushrooms (you might have used some for broth) and rehydrate them in warm water until soft. Squeeze out excess water and slice them into bite-sized pieces. In a bowl, combine the rehydrated shiitake mushrooms with soy sauce, sesame seeds, and sesame oil. Toss gently to coat. This creates a delightfully chewy mushroom side dish.
Step 6
6. Savory Cabbage Pancakes: Cut the salted cabbage into bite-sized pieces. In a separate bowl, whisk together the flour (or pancake mix), egg, and broth (or water) until you achieve a smooth batter without lumps. Heat a generous amount of cooking oil in a frying pan over medium heat. Pour spoonfuls of the batter into the hot oil, spreading them slightly to form thin pancakes. Fry until golden brown and crispy on both sides. These cabbage pancakes are wonderfully savory.
Step 7
7. Hearty Dried Radish Greens and Chive Soup: Ensure the dried radish greens are well-cooked until tender. Cut them into manageable pieces. In a bowl, mix the cut radish greens with 1 tablespoon of doenjang (soybean paste) and massage to incorporate the paste evenly. This pre-seasoning enhances the flavor. In a pot, bring the broth (or rice water) to a boil. Add the pre-seasoned radish greens to the boiling broth.
Step 8
8. Finally, add the cleaned chives to the soup and simmer for a short while longer until the chives are tender but still vibrant. This completes the rich and aromatic dried radish greens and chive soup. Enjoy this hearty and nourishing meal with a bowl of rice.
