What Ingredients Need Special Preparation
Some vegetables/ingredients need certain special preparation before being used. Remember, all of the vegetables should be cleaned. Let’s go over how to prepare these properly so that they are ready to use for your favorite recipes.
- Fresh Korean Wild Chive 달래 (dal-rae): Korean wild chive is a type of green where the stems and roots are used. It is a delicate green and should be used asap and also be washed gently, so it isn’t bruised. When prepping, remove the outer shell of the bulbs on the roots. If the bulb is too thick or large, then crush it with the back of your knife or cut it in half. Finally, cut off any dark parts of the roots and remove any dead stems
- Blue Seaweed 파래김 (pa-rae-gim): Before using the seaweed, toast the seaweed in a pan on medium heat. The seaweed will turn a different color once it’s fully toasted. This toasting process takes about 10 seconds, just lightly toast each side of the seaweed.
- Fresh Shepherd’s Purse 냉이 (naen-gi): Shepherd’s purse is a type of green that uses both the roots and leaves. When prepping, cut off any dead or browning leaves. After removing the bad leaves, it is very important that you wash this green very well because it can have small stones in the leaves. Wash it over and over until there is no dirt or small stones and then soak it as I stated previously. Next, prep the roots by scrubbing them clean and then using a knife to scrape along the root to remove dirt. Do not forget to scrape the part where the root meets the leaves. If the root is too large, then you can cut it in half. This same cleaning process can be used for young summer radishes (열무).
- Dried Radish Greens 시래기 (si-rae-gi): Dried radish greens need to be soaked overnight and cooked before using to make Namul. Rinse the dried radish greens and then soak for 6 hours – overnight. If it is summertime, you can soak the greens in the fridge. Next, simmer the greens in fresh water for 45 minutes to 1 hour until soft and you can bite it and eat it comfortably. You can simmer the dried radish greens in rice water to help remove some smell. After simmering, let sit for 20 minutes in the hot water. Then strain the greens and rinse in cold water in a bowl. Rinse the greens until the water is clear. Finally, peel the fibrous layer from the stalk of the dried radish greens, and they are ready to be used.
- Dried Fern brake 고사리 (go-sa-ri): Dried fern brake has a unique smell and plush texture when cooked. Before using it first, rinse the dried fern brake in cold water. Then let it soak in cold water for 6 hours – overnight. If it is summertime, soak the green in the fridge. Soaking helps to remove some of the unique smell. Next, simmer it for 30 minutes in water or rice water to remove some of the smell. Finally, drain and cool the green in ice water. Now it is ready to use.
- Dried & Fresh Aster 취나물 (Chwi-Na-Mul): Dried aster is a leaf with a stem that has a savory flavor. This green is available dried and fresh depending on where you live.
- If using dried Aster: Place the dried aster into some water and bring it to a boil, then simmer it. Let it simmer until the stem is cooked, about 30 minutes. Once the stem is cooked, turn off the heat and add the lid and let it sit till it cools. Once cooled, wash it in cold water and then let it soak in cold water for 2 hours in the fridge. Now drain the dried greens and squeeze out water gently. If there are any stems that are still hard, just cut them off.
- If using fresh Aster: Remove any dead leaves and trim the tougher parts of the stem. Then blanch the green in salted water before using it.
- Dried & Fresh Bellflower Root도라지 (do-ra-ji): Dried and fresh bellflower root can be used to make Namul. Bellflower is a bitter root and needs to be prepped to remove some of that bitter flavor. If you are using dried bellflower root, then soak it in cold water for 6 hours – overnight. If you are using fresh bellflower root, then peel the skin and cut it into strips lengthwise. When using either dried or fresh bellflower root, you need to add some coarse salt and massage the root. As you massage the root, a milky liquid will come out. Continue massaging the root with the salt for a few minutes. This process removes the bitter flavor and also cleans the root further. You can also blanch the root to remove more bitterness as well. When you cook the bellflower root if you need to add some liquid while cooking, use rice water because it removes more of the bitter flavor and adds some nutrients. When seasoning your bellflower root, use salt or anchovy sauce instead of soy sauce so that the color isn’t changed.
- Dried Radish 무말랭이 (mu-mal-raen-gi): To prepare the dried radish, first wash the radish in cold, clean water. Then place the radish in cold water and soak for 20-30 minutes. After soaking, take the radish out of the water and squeeze them to remove water. Now it’s ready to use.
- Fresh Japanese Angelica Tree Shoots 두릅나무 (du-reum-na-mu): Before using, cut off the tough bottom stem to remove the outer leaves. Then split the thick stem in half. Finally, blanch the vegetable in salt water for 1.5 – 2 minutes before using.
- Fresh Sweet Potato Stems 고구마순 (go-gu-ma-sun): Wash the sweet potato stems like I specified and then remove the fiber from the stem of the sweet potato. Finally, blanch the stems in salted water for 30 seconds.
- Fresh & Dried Toothed Ixeridium 씀바귀 (sseum-ba-gwi): If using the dried version of these vegetables, then place the dried vegetable into some water and bring to a boil, then to a simmer. Let it simmer until the stem is cooked, about 30 minutes. Once the stem is cooked, turn off the heat and add the lid and let it sit until the water cools. Once cooled, wash in cold water and then let soak in cold water for 2 hours in the fridge. Now drain the dried ingredient and squeeze out excess water gently. If using the fresh version, then blanch in salt water on high heat and then soak it in water for 10 minutes before using.
- Dried Gomchwi 곰취 (gom-chwi): 곰취 is usually available only dried in most Asian grocery stores in America that I have seen. To prepare the dried version, place the dried gomchwi into some water and bring to a boil, then to a simmer. Let it simmer until the stem is cooked, about 30 minutes. Once the stem is cooked, turn off the heat and add the lid and let it sit until the water cools. Once cooled, wash it in cold water and then let it soak in cold water for 2 hours in the fridge. Now drain the dried greens and squeeze out the excess water gently.
