Ingredients with Measurements:
- 1 pound of fresh mogwort
- 1/2 cup of soy sauce
- 1/2 cup of water
- 1/4 cup of honey
- 1/4 cup of rice wine
- 1 tablespoon of sesame oil
- 3 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 1/4 teaspoon of black pepper
- 1 tablespoon of toasted sesame seeds
Special equipment needed:
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the mogwort thoroughly and cut off the roots. Cut the mogwort into 3-inch pieces.
2. In a mixing bowl, combine the soy sauce, water, honey, rice wine, sesame oil, garlic, ginger, and black pepper. Mix well.
3. Heat the pot or Dutch oven over medium-high heat. Add the mogwort and the sauce mixture.
4. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, or until the mogwort is tender.
5. Remove the lid and increase the heat to medium-high. Cook for an additional 5-10 minutes, or until the sauce has thickened and reduced.
6. Sprinkle the toasted sesame seeds over the top of the mogwort.
7. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Medium-high heat for cooking, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 20g
Protein: 6g
Sodium: 1200mg
Substitutions for ingredients:
- Tamari or Bragg's Liquid Aminos can be used instead of soy sauce.
- Mirin or apple cider vinegar can be used instead of rice wine.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add sliced onions or carrots to the pot for extra flavor and nutrition.
- Use other leafy greens, such as spinach or kale, instead of mogwort.
- Add sliced mushrooms for a meaty texture.
Tips and tricks:
- Make sure to rinse the mogwort thoroughly to remove any dirt or debris.
- Cut the mogwort into even-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir the mogwort gently to avoid breaking it apart.
Storage instructions:
Store the leftover mogwort in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mogwort in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the mogwort in a shallow bowl or on a platter. Garnish with additional toasted sesame seeds and sliced green onions.
Garnishes:
Toasted sesame seeds, sliced green onions, sliced red chili peppers
Pairings:
Serve the mogwort with steamed rice and a protein, such as grilled chicken or tofu.
Suggested side dishes:
Kimchi, pickled vegetables, steamed bok choy
Troubleshooting advice:
- If the sauce is too thin, remove the lid and increase the heat to medium-high to reduce the sauce.
- If the mogwort is too tough, simmer for an additional 5-10 minutes until tender.
Food safety advice:
Make sure to cook the mogwort thoroughly to avoid any foodborne illnesses.
Food history:
Mogwort, also known as mugwort, is a herbaceous plant that is commonly used in traditional Korean cuisine for its medicinal properties.
Flavor profiles:
Salty, sweet, savory, nutty
Serving suggestions:
Serve the mogwort as a side dish or as a main dish with rice and protein.
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Region: Korean