Fresh Greens Welcome Spring
By Han Sang-hee
Staff Reporter
The wind may still be blowing, but spring seems close, promising various dishes, including the representative Korean spring fare, ``namul,'' or herbs and greens. Namul usually refers to seasoned dishes.
With the start of spring, Koreans look for edible herbs that give them energy and a fresh start after the long grueling winter.
According to the Korea Food and Drug Administration, spring namul, including ``naeng-i'' (shepherd's purse), ``dallae'' (wild garlic), ``ssuk'' (wormwood), ``chui namul'' (Ligularia fischeri) and ``cham namul'' (Pimpinella brachycarpa) are rich in vitamins A, B2 and C as well as calcium, and are thus a great way to regain strength and prepare for the sizzling summer.
The freshly picked namul are great to eat on the spot, but with a bit of extra seasoning, you can enjoy their essence with a bit of a twist.
Naeng-i
Naeng-i, or shepherd's purse, is one of the most popular and freshest greens found during this time of the year.
``Naeng-i was consumed by commoners for a long time in history. Because it was easy to find and turned very soft when made into a soup, the elderly enjoyed it as a vitamin supplement,'' Yoon Sook-ja, director of the Institute of Traditional Korean Food, told The Korea Times.
According to the ``Dongui Bogam,'' an encyclopedic medical book written in the 17th century, naeng-i transports blood to the liver and also helps clear the eyesight. It also states that it helps awaken hidden inner energy and even helps stimulate the appetite.
The best way to take in naeng-i is to eat it raw, but Koreans also enjoy it by blanching, and seasoning with a bit of red pepper paste and sesame oil, or even ``doenjang,'' (soybean paste).
``Like all greens, it is important not to close the lid when blanching, as it will change its color. Make sure to quickly blanch them, as the heat will take the freshness away,'' Yoon advised.
Other recipes include naeng-i porridge and naeng-i pancakes. Add some naeng-i into a ``doenjang jjigae," or soybean paste stew, for a fresher and distinctive taste.
Dallae
``Dallae'' is commonly known as wild garlic. The long and thin herb that resembles green onions is good when you don't have an appetite, as the tangy flavor helps to revive the taste buds.
The small round root at the end of the herb is the healthiest part, and the bigger the root, the spicier it gets. Dallae is especially rich in vitamins A, B1 and C, and also in calcium and potassium.
According to historical records, dallae is good for digestion and is also used as an antidote when you accidently consume poison.
``It helps combat anemia and also prevents the hardening of the arteries,'' the ancient book says.
Dallae goes well with basically everything, including salad spiced up with a dressing made up of soy sauce, vinegar, green onions, minced garlic and a pinch of sugar. For a richer experience, put in a handful of dallae into soybean paste soup, and you can taste the spicy flavor of dallae. You can also make dallae jeon or pancakes.
Ssuk
Wormwood is commonly known as ``ssuk'' here and is a popular herb used in various dishes and snacks. The scent and taste is stronger than the other spring greens, making it a bit harder for beginners to get used to. But because of its distinctive taste, it is used to season ordinary dishes and is also perfect to create new ones.
Along with dallae, ssuk is also famous for stirring the taste buds. Rich in calcium, minerals, vitamins A, B1 and C, it helps you resist the flu. It is also rich in chlorophyll, which is good for preventing cancer and helps combat allergies.
``Ssuk is free from poison and cures all illnesses in general. It is especially good for women and fertility'' is what is written in the Dongui Bogam.
Thanks to its rich nutrients and its versatility, ssuk is used in various ways, from everyday side dishes, medicine and even desserts. Ssuk pancakes are great for both children and adults, while some people enjoy frying them after coating them with flour and eggs. Ssuk tteok, or ssuk rice cakes, are also popular, and can be found in many tteok shops around town.
Green All Around
If you are not into making your own namul dishes, there are plenty of places where you can taste them around Seoul.
Major hotels have arranged special menus with spring greens.
The Seoul Palace Hotel has prepared a meal set with 10 dishes of different greens, including ``bomdong'' (a type of cabbage), ``dolnamul'' (sedum) and canola leaves. Visitors can also taste a boribab set menu with spring namul seasoned up with other fresh greens. For more information, visit www.seoulpalace.co.kr.
The Mayfield Hotel's buffet restaurant Michelin is presenting its Spring Perfume Set, which is comprised of various side dishes under the theme ``Fresh Namul.'' The dishes include salad, soup and stew, japchae (clear noodles with beef and vegetables), tortillas and even ssambap (rice and meat wrapped in lettuce or cabbage leaves). For more information, call (02) 2660-9030.
The InterContinental Hotel Seoul is introducing a special buffet section and set menu comprised of spring greens. The buffet restaurant ``The Brasserie'' at COEX InterContinental Seoul is offering special dishes, including fresh ingredients such as baby wild garlic and butterburs. Call (02) 3430-8610. The buffet restaurant ``Grand Kitchen'' at the Grand InterContinental Seoul is promoting a section that includes nine different spring herbs, including deodeok (mountain herbs), aralia shoots and ``myeong-i'' (type of lilies) straight from Mt. Jiri. Call (02) 555-5656.
Quick Tips
1. If you wish to refrigerate the greens, it's a good idea to wrap them in newspaper and put them in a plastic bag or a container to preserve the taste and scents.
2. For longer preservation, blanch the fresh greens gently in warm water, rinse them with cold water and keep them in the freezer. Drying them is also a good idea if you wish to enjoy them later in the year. Blanch them in water and leave them in the sun. When they are completely dried, store them in a cool place and enjoy them during the fall or winter.
3. Some natural herbs may contain poisons, so it is important to fully boil them to get rid of them. When you are looking for fresh greens in the woods or during hiking trips to the mountains, be sure to know what you are picking before carelessly eating them.
4. ``The herbs have their own scents and taste, so be careful not to overuse seasoning. Just add a little to compliment the original scents,'' said chef Park Chang-woo at The Brasserie, COEX InterContinental Seoul.