Spring Vegetable Recipes
Here are some scrumptious Korean meals you can make with fresh, seasonal veggies this spring!
Spring Vegetable Recipes
Garlic scapes.
Garlic scapes (maneuljjong, 마늘쫑) are generally readily available in the late spring and early summer, when scapes are most sweet and tender. Garlic scapes are the curly flowering shoots/stalks of garlic plants that are snipped off to allow the bulbs to grow bigger. They have a milder flavor than garlic cloves but are still quite garlicky. When cooked, the scapes end up being sweeter with a subtle garlic undertone and have a texture comparable to that of thin asparagus.
Stir-fried Garlic Scapes (Maneuljjong Bokkeum).
If you see some garlic scapes at your grocery shop, attempt this simple stir-fried banchan dish..
Spring Vegetable Recipes
Myulchu kimbap.
I utilized asparagus in this spicy anchovy kimbap, but you can utilize it in any kimbap dishes..
Spring Vegetable Recipes
Minari.
Known as water dropwort in the U.S., minari is a long-stemmed green veggie with hollow stems and small green leaves with serrated edges. It has a slightly bitter and peppery taste with a sharp, distinctive fresh natural accent. Minari is a popular herb and veggie in Korea not only for its flavor but for many health advantages consisting of detoxifying effects..
Minari Jeon.
A basic Korean mouthwatering pancake made with minari (aka water dropwort or Korean watercress) is a great way to delight in the veggies unique fresh natural flavor.
Spring Vegetable Recipes
Dandelion.
Dandelion leaves can be rather bitter, however are also packed with nutrients! They have actually been used in organic medicine in Korea and other Asian nations. Dandelion greens may be readily available at your Korean markets and even your local supermarket in springtime..
Mindeulle Muchim (Dandelion salad).
This somewhat spicy, vinegary and sweet salad turns dandelion leaves into a scrumptious salad. If you cant discover dandelion leaves in your area, this sauce recipe is also terrific with spring mix, arugula, infant spinach, or crown daisy (ssukgat, 쑥갓). I likewise utilize it to make a salad with dolnamul (돌나물, stonecrop) I grow in my backyard..
Spring Vegetable Recipes
Ramps.
Known as wild garlic or wild leek, they have a moderate onion flavor, and are more garlicky than scallions. Each plant has a couple of flat, broad leaves with a long, reddish stem with a small round bulb. Ramps are really similar to (if not the same as) myeongi namul (명이나물) in Korea, which is taken pleasure in several ways– fresh, cooked or marinaded..
Spring Bibimbap with Tuna.
In this spring bibimbap recipe, I used ramps in addition to other spring vegetables such as asparagus and peas. I often include some Korean vegetables such as buchu, minari, and kkaennip. A gochujang sauce is generally utilized in standard bibimbap, but a soy sauce-based sauce works wonderfully well with this dish.
It already is the end of April, however there are still lots of fantastic spring vegetables offered now in grocery stores and farmers markets. If you cant find dandelion leaves in your area, this sauce recipe is also fantastic with spring mix, arugula, baby spinach, or crown daisy (ssukgat, 쑥갓). In this spring bibimbap dish, I utilized ramps along with other spring veggies such as asparagus and peas. Be sure to make this simple pa kimchi with those spring green onions. Garlic scapes (maneuljjong, 마늘쫑) are generally offered in the late spring and early summer season, when scapes are most tender and sweet.
Siguemchi Doenjang Guk.
This spinach soup made with doenjang is a popular soup in Korea, especially in spring. Commonly made with anchovy broth, the soup is refreshing and light! My mom sometimes utilized clams in the soup, which is how I make it..
It already is the end of April, however there are still lots of wonderful spring vegetables available now in grocery shops and farmers markets. My friend just checked out New York City and saw at the Union Square Greenmarket fresh ramps, young spinach with beautiful purple stems, thin spring scallions, and even mugwort (ssuk, 쑥)! You might also find dandelion leaves and garlic scapes at your local grocery shop or farmers market, and certainly everybody must get some asparagus this time of year!
Since they are sweeter and more tender than when they grow later in the growing season, spring vegetables are so tasty. Eating these delicious greens in the spring have great deals of health advantages too..
In Korea, there are an unlimited number of different farmed and wild veggies that peak this time of year. I have lots of fond memories of just going out into the field with pals and choosing all sorts of wild vegetables such as ssuk, (쑥, mugwort), dallae (달래, Korean wild chives), naengi (냉이, Shepherds handbag), and so on.
For many years, I started to grow a couple of various Korean wild vegetables in my yard. Ive been gathering and enjoying them in many dishes. I want to share more about them in the future..
To influence you, here is a round-up of a few of my favorite dishes you can make to enjoy your spring veggies!
Spinach.
Spinach (siguemchi, 시금치) is readily available year round, however spring spinach is specifically tender and tasty! In Korea, spinach lots are generally sold with roots attached.
Sigeumchi Namul.
A basic, however extremely popular side dish! Likewise try the very same techniques and flavorings with baby kale, watercress, snow pea pointers, etc.
Jangajji (Vegetable Pickles).
Ramp season is short, so you can also protect your ramps by marinading them with my jangajji dish and take pleasure in throughout the year. Fantastic with Korean BBQ!
Green Onions (Scallions).
Pa kimchi.
Likewise, be sure to make this simple pa kimchi with those spring green onions. This pa kimchi goes great with any grilled meat, like samgyupsal, or contributed to kimchi jigae particularly when it gets more sour. This kimchi is also exceptional in a bowl of immediate ramyun..
Green onion connected shrimp and asparagus.
Tender thin green onions called shilpa (실파) in Korean, which indicates thin as a thread. Typically you can get scallions throughout the year, but if you can find the thin spring green onion, this shrimp meal will elevate this veggie (and impress your good friends!)..
Asparagus.
You can also get asparagus all year, however this vegetable is genuinely the finest when it is in season in the spring. You can use it in numerous Korean dishes such as bibimbap, kimbap, for a spring change.
Asparagus with Gochujang Sauce.
Asparagus is delicious as this banchan dish in spicy gochujang sauce.
