Tender and Slightly Bitter Petasites Seasoned with Doenjang
Spring Vegetable Delight: A Recipe for Seasoned Petasites (Meowina Mul) to Stimulate Your Appetite
Introducing a springtime delicacy that will awaken your taste buds: seasoned Petasites (Meowina Mul). This dish features the wonderfully bittersweet flavor of Petasites, expertly seasoned with a savory doenjang (Korean soybean paste) base, gently mixed to perfection. The rich aroma of perilla oil and the deep flavor of doenjang create a truly addictive and irresistible side dish that’s perfect with rice.
Ingredients- 1 basket of Petasites (select fresh ones)
- 1 Tbsp coarse sea salt (for blanching)
Seasoning for Petasites- 1 Tbsp Doenjang (Korean soybean paste – use homemade or store-bought to your preference)
- 0.5 Tbsp minced garlic (using fresh garlic adds more flavor)
- 0.5 Tbsp Gochugaru (Korean chili flakes – adjust to your liking)
- 1 Tbsp Perilla oil (for a fragrant finish)
- A pinch of toasted sesame seeds (for nutty richness)
- 1 Tbsp Doenjang (Korean soybean paste – use homemade or store-bought to your preference)
- 0.5 Tbsp minced garlic (using fresh garlic adds more flavor)
- 0.5 Tbsp Gochugaru (Korean chili flakes – adjust to your liking)
- 1 Tbsp Perilla oil (for a fragrant finish)
- A pinch of toasted sesame seeds (for nutty richness)
Cooking Instructions
Step 1
Petasites, also known as ‘Meowina’, are recognizable by their toothed leaf edges, similar to ‘Gomchwi’. However, Petasites often have a more distinct reddish hue on their stems, indicating a richer aroma and flavor. Keep this tip in mind when selecting fresh Petasites.
Step 2
Begin by carefully removing any yellowed or wilted leaves from the Petasites. If your Petasites were grown outdoors, the stems might have quite a bit of soil attached. While rinsing thoroughly with water helps, stubborn dirt can be gently scraped away with a knife for a cleaner preparation.
Step 3
Bring a pot of water to a boil and add 1 tablespoon of coarse sea salt. Once the water is vigorously boiling, add the prepared Petasites and blanch them for about 3 minutes. This blanching process will tenderize the stems, making them pleasant to eat.
Step 4
Immediately after blanching, transfer the Petasites to a bowl of cold water and rinse them several times. Rinsing with cold water cools them down and helps to remove any bitterness or residual flavors, ensuring a clean taste.
Step 5
Gently squeeze out the excess water from the rinsed Petasites with your hands. Be careful not to squeeze too hard, as this can make the texture mushy. Afterwards, gently fluff the Petasites with your hands to separate them and prevent clumping.
Step 6
Now, add all the seasoning ingredients to the prepared Petasites. Place the doenjang, gochugaru, minced garlic, perilla oil, and toasted sesame seeds directly onto the Petasites.
Step 7
Using your hands, gently toss and mix the Petasites with the seasonings until everything is evenly coated. Continue to mix until the flavors are well distributed, and your delicious seasoned Petasites dish will be ready!
Step 8
Spring vegetables are best enjoyed fresh, so it’s ideal to prepare only as much as you plan to eat right before serving. Over time, they can become watery and lose their freshness, making them prone to spoiling quickly. For the best flavor and quality, prepare smaller portions to enjoy at each meal!
