Seasoned Aster Scaber (Gaemangcho) Salad
How to Eat Gaemangcho, a Common Weed: Deliciously Preparing a Namul Side Dish
Have you ever heard of ‘Gaemangcho’? I only recently learned about it. This plant, which looks like a common weed growing everywhere in Korea, is surprisingly delicious as a seasoned vegetable side dish! We used to pull them out every spring because they were so common. Try this Gaemangcho namul side dish, which is subtly flavorful when seasoned and mixed.
Ingredients- Gaemangcho (Aster scaber) 500g
- Fine Gochugaru (Korean chili flakes) 1 Tbsp
- Sesame Oil 1 Tbsp
- Minced Garlic 1/2 Tbsp
- Jinganjang (Soy Sauce) 1 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Salt 1 Tbsp
- Sesame Seeds a pinch
Cooking Instructions
Step 1
Bring water to a boil, add 1 Tbsp of salt, and blanch the Gaemangcho until tender. Be careful not to overcook; blanch for about 2-3 minutes until the leaves wilt.
Step 2
After blanching, rinse the Gaemangcho under cold water to cool it down. Then, soak it in cold water for about 2 hours to remove any bitterness. (If making in early May, the bitterness is usually minimal, so you can shorten the soaking time.)
Step 3
Drain the soaked Gaemangcho and squeeze out excess water thoroughly. Prepare it for seasoning.
Step 4
Vegetables with a slightly bitter taste, like wild greens or mountain vegetables, pair wonderfully with spicy Gochujang seasoning. If the Gaemangcho tastes too bitter, you can add about 1/2 Tbsp of oligosaccharide or plum extract to add a touch of sweetness and balance the bitterness.
Step 5
In a bowl, combine the prepared Gaemangcho with 1 Tbsp of fine Gochugaru, 1/2 Tbsp of minced garlic, 1 Tbsp of Jinganjang, 3 Tbsp of Gochujang, and 1 Tbsp of salt. Gently mix and massage the ingredients into the Gaemangcho with your hands until well combined. Finally, drizzle with 1 Tbsp of sesame oil and sprinkle with a pinch of sesame seeds. Your delicious Gaemangcho namul side dish is ready!
