Seasoned Aster Scaber (Gaemangcho) Salad: A Cholesterol-Lowering Delight
Gaemangcho Namul for Cholesterol Management: A Healthy Side Dish with a Pleasantly Bitter Taste
Introducing Gaemangcho Namul (Seasoned Aster Scaber), a delightful dish featuring a subtle, appealing bitterness. This recipe utilizes Gaemangcho, a common wild edible plant, to create a nutritious and flavorful side dish that’s both easy to make and beneficial for your health, particularly in managing cholesterol levels. Enjoy the unique taste and health benefits of this simple yet delicious salad.
Main Ingredients- Gaemangcho (Aster Scaber) 150g: Use fresh, tender leaves for the best flavor and texture. Wash thoroughly to remove any dirt or debris.
Seasoning Ingredients- Gochujang (Korean chili paste) 3 Tbsp: Adds a savory and slightly spicy kick to the dish.
- Perilla oil (Deulgireum) 1 Tbsp: Provides a rich, nutty aroma and flavor that elevates the taste of the greens. Using perilla oil instead of sesame oil offers a unique and delicious variation.
- Minced garlic 0.5 Tbsp: Introduces a pungent and aromatic note that balances the other flavors.
- Plum extract (Maesilcheong) 2 Tbsp: Adds a touch of sweetness and tanginess, balancing the overall seasoning and mellowing any bitterness from the Gaemangcho.
- Gochujang (Korean chili paste) 3 Tbsp: Adds a savory and slightly spicy kick to the dish.
- Perilla oil (Deulgireum) 1 Tbsp: Provides a rich, nutty aroma and flavor that elevates the taste of the greens. Using perilla oil instead of sesame oil offers a unique and delicious variation.
- Minced garlic 0.5 Tbsp: Introduces a pungent and aromatic note that balances the other flavors.
- Plum extract (Maesilcheong) 2 Tbsp: Adds a touch of sweetness and tanginess, balancing the overall seasoning and mellowing any bitterness from the Gaemangcho.
Cooking Instructions
Step 1
Prepare the Gaemangcho: Begin by thoroughly washing the Gaemangcho under running water to remove any soil or impurities. Ensure it’s clean and ready for cooking.
Step 2
Blanch the Gaemangcho: Bring a pot of water to a rolling boil, adding a pinch of salt. Once boiling, carefully add the prepared Gaemangcho and blanch for exactly 1 minute. Avoid overcooking, as this can make the greens mushy. Timing is key here.
Step 3
Rinse with Cold Water: Immediately after blanching, transfer the Gaemangcho to a bowl of cold water. This shock in cold water helps to retain its crisp texture and stops the cooking process.
Step 4
Drain Excess Water: Gently squeeze the Gaemangcho with your hands to remove excess water, or drain it thoroughly in a colander. Ensuring the greens are well-drained is crucial for proper seasoning absorption and to prevent a watery final dish.
Step 5
Make the Seasoning: In a mixing bowl, combine the Gochujang, perilla oil, minced garlic, and plum extract. Stir well with a spoon until all ingredients are smoothly incorporated into a delicious dressing. Ensure there are no lumps.
Step 6
Toss and Serve: Add the drained Gaemangcho to the bowl with the seasoning. Gently toss and mix with your hands, ensuring each leaf is coated evenly with the flavorful dressing. Your delicious Gaemangcho Namul salad is now ready to be enjoyed!
