Sautéed Chung-ga-ma Root Stems: A Nutty and Crunchy Delight
Nutty and refreshingly crunchy sautéed Chung-ga-ma root stems
Chung-ga-ma (often translated as edible burdock or potherb mustards), which I planted in a corner of the yard for both aesthetics and consumption, has grown considerably. Young Chung-ga-ma, with its slightly bitter leaves and stems, is perfect for lightly blanching and eating as wraps or seasoning with fish sauce to create a side dish that revives a lost appetite on a spring day. Now, the Chung-ga-ma has grown so large that its leaves resemble lotus leaves. The large leaves are no longer suitable for eating, so I’ve harvested the stems to make a stir-fry side dish.
Ingredients- Boiled Chung-ga-ma root stems (a handful, approx. 100-150g)
- Perilla oil (Deulgireum) 2 Tbsp
- Minced garlic 1/2 Tbsp (approx. 5g)
- White part of 1 green onion (approx. 50g)
- Soy sauce for soup (Guk-ganjang) 1 Tbsp (approx. 10ml)
- Ground perilla seeds (Deulkkae-garu) 2 Tbsp (approx. 15g)
- Water 1/4 cup (approx. 50ml)
Cooking Instructions
Step 1
Snap off the broad, large leaves of the Chung-ga-ma, and then peel off the outer skin of the stems with a knife or a peeler. Peeling the skin helps reduce toughness and allows the seasonings to penetrate better.
Step 2
Bring a pot of water to a rolling boil with 1 Tbsp of salt. Add the prepared Chung-ga-ma stems and boil for about 10-15 minutes until they become tender and bend easily when pierced with a chopstick. Immediately transfer the boiled stems to cold water to cool them down, then squeeze out excess water. This step reduces the bitterness and enhances the crunchy texture of the stems.
Step 3
Cut the squeezed Chung-ga-ma stems into bite-sized pieces, about 5-6 cm long. Cutting them too long might make them difficult to stir-fry.
Step 4
Heat a pan over medium-low heat and add 2 Tbsp of perilla oil. Add the minced garlic and the thinly sliced white part of the green onion, and sauté until fragrant. Sautéing the garlic and green onion first allows their aroma to infuse the oil, enhancing the dish’s overall flavor.
Step 5
Add the prepared Chung-ga-ma stems to the fragrant oil and stir-fry over medium heat for about 2-3 minutes, ensuring they are evenly coated with oil. Stir-frying them until they absorb the oil will result in a nuttier and more delicious texture.
Step 6
Once the Chung-ga-ma stems are somewhat cooked, add 1 Tbsp of soy sauce for soup (Guk-ganjang) to season. Guk-ganjang adds a deep umami flavor that further enhances the taste of the root stems.
Step 7
Finally, add 2 Tbsp of ground perilla seeds (Deulkkae-garu) and 1/4 cup of water. Stir well to prevent lumps of perilla seeds from forming, and continue to stir-fry until everything is well combined. Adding a little water helps the ground perilla seeds adhere evenly to the ingredients, creating a moist and delicious stir-fry. Once all ingredients are well integrated, your flavorful sautéed Chung-ga-ma root stems are ready!
