Korean vegetable salad series No. 2 - 4 types of Spring vegetable salads

There are a lot of herbs(vegetables) in Spring seasons. For example, shepherd's purse(naeng-i), wild chive(dallae), amaranth(pigweed, bireum namul), sebal namul(no English name), canola, wild parsnip(bangpoong namul), and so on.

I used 4 types of blanced salad with 4 types of seasonings using salt, soysauce, soybean paste, and redpepper paste.

Ingredients : Canola, amaranth, sebal namul, wild parsnip, crushed garlic, salt, soysauce, soybean paste, redpepper paste, sesame oil, sesame powder.

To begin with let's check the vegetables!

canola

sebal namul

wild parsnip(bangpoong namul)

amaranth(bireum namul)

 

Blanch them!

canola

sebal namul

wild parsnip

amaranth

1. Canola.
Cut the blanched canola in bite size and put 1ts of garlic, 1TS of soybean paste, 2TS of redpepper paste.(The ratio of soybean and redpepper bean is 1: 2)

Mix them well and add sesame oil!

2. Sebal namul
Cut the blanched sebal namul in bite size and put 1ts of garlic, 1TS of soysauce, sesame oil and mix them. Add sesame powder when serving!

3. Wild parsnip(Bangpoong namul)
Cut the blanched wild parsnip in bite size and put 1ts of garlic, 2TS of soybean paste, sesame oil and mix them. Add sesame powder when serving!

 

 4. Amaranth
Cut the blanched amaranth in bite size and put 1ts of garlic, 2ts of salt, sesame oil and mix them. Add sesame powder when serving!

 

It isn't hard to make salad as above, if you season to suit for your taste, I think.
Roughly, the taste of Spring vegetables is bitter. That bitter taste make your taste healthy.