You can make soybean paste stew with wild chive.
/Photography by Hwang Chae-yeon
The long winter has gone and spring came in April. As the cold air turns warm, it is easy to feel tired, so you should be careful not to catch a cold. In addition, in order to avoid COVID-19, which has been continued for three years, it is necessary to develop immunity by taking care of health. One of the best ways is to supplement nutrients through seasonal food in April. The Dongguk Post would like to introduce a variety of healthy seasonal vegetables and food that you can try in spring.
First of all, there is a wild chive. It is a spring green with a pungent and spicy taste. You can season the wild chive with sesame oil, red pepper powder, sesame, vinegar, soy sauce, sugar, and minced garlic to make seasoned wild chives. In addition, you can make soybean paste stew by boiling radish, minced garlic, soybean paste, pepper, red pepper powder, wild chive, and green onion in a pot. Since wild chives contain calcium, phosphorus, iron, and potassium and promote blood circulation, they restore the reduced condition due to spring fatigue.
Second, there is a shepherd’s purse. Shepherd’s purse is a bitter and fragrant spring vegetable. Its leaves, stems and roots are all edible. After blanching the shepherd’s purse, mix it with a sauce mixed with soybean paste, sesame oil, sesame seeds, and cooking liquor to make soybean paste seasoned shepherd’s purse. It contains the most protein among vegetables and is rich in vitamins A, C, and calcium. They are good for eye health and restore appetite in spring.
Third, there is “Chwinamul.” Chwinamul is a spring green with a unique bitter taste and aroma. Blanch the chwinamul and mix it in a sauce containing soy sauce, salt, minced garlic, perilla oil, and perilla powder to make seasoned chwinamul perilla. In addition, chwinamul bibimbap is made by mixing blanched chwinamul, shiitake mushrooms, onions, pumpkins, carrots, and sesame oil. Chwinamul is rich in calcium, iron, and vitamin A, which release salt accumulated in our bodies and help prevent aging and blood circulation.
The fourth is edible shoots of a fatsia. Edible shoots of a fatsia are also spring greens with a unique scent and taste. It is common to eat them with the unique scent and texture, such as blanching them slightly and dipping them in red pepper paste. Edible shoots of a fatsia contain a lot of vitamins A, B, and C, which help restore vitality and strengthen the immune system.
April is the season when you can try many spring greens. It is a rare opportunity to taste various spring greens that you can enjoy now without waiting a year. We hope you try many spring greens and enjoy a healthy spring and summer.
Hwang Chae-yeon email@example.com
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