Sprouted perilla leaves, Korean radish pickles.
Mixing & DressingIngredients
- Wild fiddlehead ferns, 300g.
- 1 teaspoon of coarse sea salt (for blanching).
- 10 cm of the white part of a green onion.
- 1 tablespoon of doenjang (heaping).
- 1 tablespoon of gochujang.
- Minced garlic, 0.5 teaspoon.
- 1 tablespoon of plum syrup.
- 1 tablespoon of sesame oil.
- 1 teaspoon of black sesame seeds (ground).
Instructions
Trim off the bottom end of the fiddleheads slightly and remove the outer leaves.
Make cross-shaped incisions on the thick base of the vegetable to ensure even cooking.
Add one tablespoon of sea salt to boiling water, then add the prepared asparagus and blanch for exactly 50 seconds (flip once at 25 seconds).
Immediately after blanching the fern shoots, rinse them thoroughly in cold water three times to remove any excess heat. Then, squeeze out as much moisture as possible and set aside.
Finely chop the white parts of the green onions. In a separate bowl, combine all the seasoning ingredients (doenjang, gochujang, garlic, plum syrup, sesame oil, and ground sesame seeds) to create the sauce.
The large fiddleheads are cut in half for easier eating, then mixed with a seasoning sauce and green onions before being lightly stir-fried to finish.