16 recipes. Page 1 of 1
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Shepherd's purse is eaten root and all, because the earthy scent lives in the root. That also means scraping dirt off each root with the tip of a knife and washing through several changes of water. Gochujang would bury the scent; the dressing is doenjang instead. The greens are around only briefly in early spring.
Naengi (shepherd's purse, a spring green) is spread over doenjang-seasoned rice to steam, and when the lid comes off its earthy spring scent rushes out. The doenjang is first fried in perilla oil with zucchini and onion, so every grain picks up its savory depth.
The shepherd's purse comes off the heat the moment it starts to wilt, so its bitter spring scent is still there. Perilla oil is used twice: half to brown the tofu, the rest drizzled on with sesame salt after the heat is off.
Clams and shepherd's purse both tend to carry grit. Purge the clams well in salted water and rub the dirt from between the naengi roots by hand, or the clear broth ends up with sand in every spoonful.
Shepherd's purse, an early-spring wild green, is added roots and all, bringing a faint bitterness that the salted, softened napa cabbage balances with sweetness. The greens need only a thin coat of batter, and heavy mixing crushes the tender leaves before they reach the pan.
The shepherd's purse goes in roots and all, because the roots carry its earthy, bitter spring scent. The trade-off is cleaning: soil has to be scraped off with a knife tip and the greens swished through several changes of cold water. Doenjang brands differ in saltiness, and the paste is adjusted half a tablespoon at a time.
Made with early-spring shepherd's purse, this kimchi is eaten as soon as the seasoning settles in the fridge, and sweet rice paste gives the chili and anchovy sauce dressing enough body to cling to the thin stems. Washing takes more care than anything else in the recipe: soil hides between the fine roots, and any left behind makes the whole batch taste muddy and bitter.
Shepherd's purse, a spring herb with an earthy, peppery fragrance, goes into a doenjang and anchovy-kelp broth with fresh knife-cut noodles. Its aroma is strongest from mid-March to early April, and it is added only in the final minute over lower heat, since a rolling boil drives the fragrance off. Pressing the doenjang through a strainer keeps the soup smooth and less cloudy. Doenjang brands vary in saltiness, so the broth is seasoned lightly at first and finished with soup soy sauce. Zucchini and onion cut to the same thickness cook through together in a couple of minutes and sweeten the broth evenly.
The bitter, earthy smell of naengi (shepherd's purse), a Korean spring green, plays against the rich fat of quickly seared beef sirloin. Thin strips of Korean pear add sweetness and moisture, and the soy dressing gets its sweet-sour edge from vinegar and plum extract. After blanching, the greens are pressed gently by the handful rather than wrung hard, which keeps their aroma. Letting the dressed salad sit for about 5 minutes before serving helps everything come together.
Dried pollack, a winter pantry staple, meets the first shepherd's purse dug up in spring. The pollack strips are not soaked, only rinsed of dust and toasted in sesame oil, because a long soak would leave their savoriness behind in the water.
Winter oysters, plump at this time of year, share a doenjang broth with bitter-edged shepherd's purse. The base is kelp stock and radish, and the paste is held to 1.5 tablespoons, light enough that the oysters still taste of the sea.
Oyster mushrooms seared in a dry pan lose their water, brown at the edges, and concentrate their savory flavor. They are tossed with baby greens and briefly blanched naengi (shepherd's purse), which keeps its earthy spring smell. The dressing loosens doenjang, Korean fermented soybean paste, with yuja marmalade and vinegar. The result tastes nutty, tangy, and lightly citrusy at once. Halved cherry tomatoes burst with juice that lightens the heavy fermented notes.
The roots of shepherd's purse carry an earthy, mineral smell and the leaves a mild bitterness. Cutting both and mixing them evenly before cooking spreads each flavor through the pot. Pressing the doenjang through a sieve keeps the anchovy stock clear while still giving it fermented depth.
Seared in butter just until golden outside, the scallops pick up a caramelized aroma while their centers stay translucent and tender. Keeping them chilled until the moment they hit the pan helps them sear better. Blanched naengi (shepherd's purse) brings a bitter spring note and arugula a peppery bite, both contrasting with the scallops' sweetness, while orange segments add sweet acidity and color. Yuja marmalade, from a fragrant Korean citron, is whisked into white wine vinegar and olive oil, and its floral citrus scent ties the seafood to the greens. The salad is dressed only just before eating, so the naengi keeps its aroma. The plate works well as a starter for guests.
There is a spoonful of doenjang, but only as a base seasoning, and this tastes more like a clear beef soup made with brisket browned in sesame oil than a doenjang soup. Spring shepherd's purse brings an earthy green scent into the meaty broth.
The earthy smell of early-spring naengi (shepherd's purse) gives this squid salad with chojang, a sweet-sour chili dressing, its seasonal character. The greens are cleaned of roots and grit, then dipped only briefly in salted boiling water to soften their bitterness while keeping their aroma.