Haongchon - Jirisan Cheonghakdong Mugwort Bujigaengi 80g
Haongchon - Jirisan Cheonghakdong Mugwort Bujigaengi 80g is backordered and will ship as soon as it is back in stock.
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[Aster yomena]
- - Also known as Bujigaengi namul, it grows even in the winter snow on Ulleungdo, making it available for harvesting year-round, and it is said to have an excellent taste.
- - Storage Method: Since it spoils easily if there is moisture, squeeze out the water thoroughly, place it in a plastic bag, and store it in the refrigerator.
- - Preparation Method: Harvest young shoots, blanch them in boiling water to steep them, dry them for storage, and then soak them again in hot water before boiling and cooking to eat.
- - Food Pairing Info: Pork (Pork serves to supplement the protein and vitamin B2 that are lacking in Aster yomena.)
• Dried Aster yomena
Boil the Aster yomena leaves and dry them in the shade. If you soak Aster yomena leaves in water in the middle of winter, then stir-fry them in an oiled pan and season with Joseon soy sauce, you can enjoy the unique chewy and fragrant taste of Aster yomena.
• Aster yomena greens
Trim the Aster yomena leaves, wash the roots as they are, blanch them in boiling water, and squeeze out the excess water. Add dark soy sauce, sesame salt, and minced garlic, mix well, and then drizzle with sesame oil before serving.
• Aster yomena soup
Dissolve soybean paste and red chili paste in beef broth. At this time, about 1/3 to 1/4 the amount of red chili paste as soybean paste is appropriate. Wash the Aster yomena, shake off the water, and then toss with raw soybean flour. Add the Aster tataricus to boiling broth, along with minced garlic and green onions. Simmer until the soybean flour begins to clump and cook, then turn off the heat.
• Fried Aster tataricus
In a wide bowl, mix equal parts flour and starch, then add water to make a thick batter. Add minced garlic and whole sesame seeds, and season with salt to make the coating. Hold the Aster tataricus one by one, coat them evenly with the batter, and fry them.
• Aster tataricus juice
Wash the Aster tataricus leaves and stems thoroughly, cut them into appropriate sizes, and place them in a juicer to extract the juice. Since it has a strong bitter taste when eaten plain, add honey or sugar with water before drinking.
• Aster tataricus tea
Harvest the flowers in the morning. Dry them in the shade for about a week. Place the flower buds in a teacup, steep them in 80-degree water, and drink. The taste is bitter and cold.
