Thursday, March 24, 2016

"Won Chu Ri Na Meul Mu Chim " ( Seasoned Daylily Leaves )

Spring . spring, sring ! Share with you another spring " Na Meul". In Korean, we call it "Won Chul Ri Na Meul "/원추리나물.

daylily is a flowering plant in the genus Hemerocallis /ˌhɛmrˈkælɪs/. Gardening enthusiasts and professional horticulturalists have long bred daylily species for their attractive flowers. Thousands of cultivarshave been registered by local and international Hemerocallis societies. Hemerocallis is now placed in familyXanthorrhoeaceae, subfamily Hemerocallidoideae, but used to be part of Liliaceae (which includes true lilies).
Daylilies are perennial plants, whose name alludes to the flowers which typically last no more than 24 hours. The flowers of most species open in early morning and wither during the following night, possibly replaced by another one on the same scape (flower stalk) the next day. Some species are night-blooming. Daylilies are not commonly used as cut flowers for formal flower arranging, yet they make good cut flowers otherwise as new flowers continue to open on cut stems over several days.
Hemerocallis is native to Eurasia, including China, Korea, and Japan, and this genus is popular worldwide because of the showy flowers and hardiness of many kinds. There are over 60,000 registered cultivars. 
The flowers of Hemerocallis citrina are edible and are used in Chinese cuisine. They are sold (fresh or dried) inAsian markets as gum jum or golden needles (金针 in Chinese; pinyin: jīn zhēn) or yellow flower vegetables (黃花菜 in Chinese; pinyin: huáng huā cài). They are used in hot and sour soup, daylily soup (金針花湯), Buddha's delightThe young green leaves and the rhizomes of some (but not all species are also edible.
(source: wikipedia )

                                      Fresh "Won Chul Ri " leaves

                                   The leaves are long, I cut it into half.              

                                    Blanch the leaves in the boiling water

                        Put the leaves in your palms and squeeze out the water.


One bundle of "Won Chul Ri "
Korean red pepper paste 1 Tsp
Red pepper powder 1 Tsp
Chinese plum syrup / or corn syrup 2 Tsp
Sesame oil 1 Tsp
Vinegar 1 Tsp
Roasted sesame seeds 1 tsp
Minced garlic 1 tsp

Method :
1. Wash the leaves.

2. Boil a pot of water.

3. Blanch the leaves in the boiling water, remove from the water as soon as possible.

4. Remove from the boiling water.

5. Put it in your palms and squeeze out the water.

6. Mix all the ingredients for the sauce in advance.

7. Put the leaves in a big bowl and mix it well with the sauce.

一把 “ Won Chul Ri "
韩式辣椒酱 1 Tsp
辣椒粉 1 Tsp
梅汁 或麦芽糖 2 Tsp
麻油 1 Tsp
醋 1 Tsp
芝麻 1 tsp
蒜蓉 1 tsp

1. 洗净叶子。

2. 烧开一锅水。

3. 将叶子放在热水中轻轻烫一烫。

4. 从热水中取出叶子。

5. 放在手掌中,挤出水份。

6. 预先调好酱料。

7. 在一大碗内,将蔬菜和酱料拌均即可。

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