Vibrant Daylily Salad: A Sweet & Spicy Spring Delight
Large Batch Side Dish: Refreshing Daylily Salad (Wonchuri Namul Muchim)
Daylilies, also known as ‘Manggongcho’, are rich in Vitamin C, making them excellent for combating spring fatigue and promoting recovery. They are also said to help with depression and stress relief. This recipe features a delightful daylily salad seasoned with a sweet and spicy gochujang (Korean chili paste) dressing, tossed gently to perfection. While a doenjang (soybean paste) base is also delicious, the gochujang version offers a wonderfully vibrant flavor that complements the fresh spring vegetable beautifully. It’s a perfect dish to awaken your appetite!
Main Ingredients
- 1 basket of daylily shoots (use only the green parts, avoid the roots)
- 1 Tbsp coarse salt (for blanching)
Seasoning
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp brown sugar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (crush them for extra flavor)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp plum extract (maesilcheong)
- 0.5 Tbsp brown sugar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds (crush them for extra flavor)
Cooking Instructions
Step 1
Prepare the Daylilies: The most crucial step is to avoid the roots entirely, as they contain colchicine, a toxic compound. Carefully remove any yellowed or wilted leaves, and select only the fresh green parts. Wash them thoroughly under running water. Preparation is that simple!
Step 2
Blanch the Daylilies: Bring a pot of water to a rolling boil. Once boiling, add 1 tablespoon of coarse salt and then the prepared daylily shoots. Blanch them for a very short time, about 30 seconds, just until they slightly soften.
Step 3
The Key to Blanching: For spring vegetables, minimizing nutrient loss is paramount. Blanching in boiling salted water for a brief moment helps preserve their vitamins and fresh taste. Overcooking will make them mushy and diminish their flavor.
Step 4
Detoxify the Daylilies: Immediately after blanching, transfer the daylilies to a bowl of cold water to cool them down. Then, soak them in fresh water for 30 minutes to 1 hour. This soaking period is essential for safely removing any residual toxins.
Step 5
Drain Excess Water: Gently squeeze out the excess water from the soaked daylilies using your hands. Be careful not to press too hard, as this can make them mushy. Simply remove the excess water and arrange them nicely on a plate.
Step 6
Add the Seasonings: Now, place all the prepared seasoning ingredients – gochujang, minced garlic, soy sauce, plum extract, brown sugar, sesame oil, and sesame seeds – directly onto the daylilies in the plate.
Step 7
Gently Toss to Combine: Using your hands, gently toss and mix the daylilies with the seasonings until they are evenly coated. Mix gently to ensure the fresh flavors of the daylilies meld beautifully with the dressing. Your delicious daylily salad is now ready!
Step 8
Adjust Seasoning: Taste the salad and, if needed, add a little salt to adjust the flavor according to your preference. Aim for a good balance of sweetness, spiciness, and saltiness.
Step 9
Enjoy the Spring Flavors!: This daylily salad is perfect for refreshing your appetite and offers a wonderfully crisp yet tender texture unique to daylilies. It truly captures the essence of spring! Enjoy making and savoring this delightful dish. ^^*
