Korean Seasoned Shepherd's Purse
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Shepherd's purse is eaten root and all, because the earthy scent lives in the root.
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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.
Ingredients
Instructions
- 1
Trim only the very tough root tips from 200 g shepherd's purse, keeping the roots attached for aroma.
Scrape away clinging soil gently with the tip or back of a knife without shaving off the roots.
- 2
Place the shepherd's purse in a large bowl of cold water and swish it well to loosen hidden grit.
Change the water and rinse several times until the bottom of the bowl no longer collects dirt.
- 3
Bring a pot of water to a strong boil and add a pinch of salt.
Add the shepherd's purse, blanch for only 30 seconds, and lift it out as soon as the leaves turn vivid green.
- 4
Move the blanched greens straight into cold water for 10 seconds to stop carryover cooking and hold the color.
Squeeze firmly with both hands until the greens feel moist but no longer drip.
- 5
In a bowl, loosen 1 tablespoon doenjang with 1 tablespoon sesame oil and 1 teaspoon minced garlic before adding the greens.
Add the squeezed shepherd's purse and separate the strands gently as you coat them.
- 6
Massage lightly with your fingertips so the doenjang does not clump in one spot, but stop before the leaves bruise.
Fold in 10 g sliced green onion and 1 teaspoon sesame seeds, then serve right away.
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