Spring Salad(Bomnamul Geotjeori)

….Spring greens with a fragrance that spreads in my mouth. Whenever spring comes around here, it reminds me of Korean spring greens(chamnamul, sedum, blue throatwort, spergularia marina,…). When I was young, my mother used to make a spring salad on the table each spring. I didn’t like the taste as it was a little bitter. My mother said that spring greens are small but have a lot of nutrients. She used to satisfy our taste buds with a mom’s special sauce. Unfortunately, I couldn’t get some Korean spring greens around my house, but I still have my mother’s special sauce recipe. Sometimes when I think of the taste, I make as many Korean vegetables as possible. Today, I got some baby lettuce and green garlic from my garden and leftover vegetables in a refrigerator. It tastes fresh and delicious! Although there is no unique taste of Korean spring greens, it reminds me of my mother’s sincerity.

Servings: 4

Time: 30 minutes

Ingredients:

1. 60 g perilla leaves, sliced
2. 60 g crown daisy, cut into small size
3. 60 g baby green lettuce, cut into half
4. 60 g red lettuce, cut into half
5. 1 cucumber, sliced
6. 2 fresh green garlic, cut into small size
7. 60 g chamnamul(this is optional)
8. 60 g chicory(this is optional)

For sauce:

1. 2 fresh green pepper, removed seeds and chopped
2. 1 fresh red pepper, removed seeds and chopped
3. 3 Ts fish sauce
4. 3 Ts muscovado(or sugar)
5. 4 Ts vinegar
6. 2 Ts sesame seeds
7. 1 Ts garlic, minced
8. 2 Ts toasted sesame seeds
9. 2 Ts red pepper powder

….all mixed

Cooking Instruction:

1. Put the garlic, muscovado, sesame seeds, red pepper powder, vinegar, fish sauce, fresh green pepper, fresh red pepper, and sesame oil into a bowl and mix them well. Set aside.

2. Place all vegetables onto a serving plate(or put all vegetables into a bowl and toss them with sauce quickly to serve it).

3. Serve it with sauce(or place onto a serving dish and serve it)