Tender and Sweet Putmaneul Jjim (Steamed Green Garlic)

Ingredients

• Trim the roots off the green garlic, peel away yellowed outer leaves and dirty stems, soak in water, and wash by running your fingers along the crevices where the leaves overlap to strip away hidden soil.
• The weight varies depending on the thickness of the green garlic stalks, so adjust the amount of seasoning accordingly.
• If you do not have soy flour, you can use Korean pancake mix or all-purpose flour instead.

Steps

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   1. It will be about 10 stalks of green garlic. The green garlic weighs 100g after cutting off the roots, which are not used for steaming.

   These are young green garlic stalks, so they are not very thick and are quite tender.

   Keep in mind that the weight varies depending on the thickness, so adjust the seasoning amount accordingly.

   Just like trimming large green onions, peel away the yellowed outer leaves and dirty stems, soak in water, and rinse under running water.

   There is hidden dirt in the crevices where the middle leaves overlap.

   You need to spread them open and wash them as if stripping away the dirt by hand. Otherwise, you will end up chewing on dirt at the dining table.

   2. The root parts were so bushy that it felt like a waste to throw them away.

   If you use them when making broth, the broth tastes amazing. When trimming large green onions too, do not throw the roots away if they look good, and be sure to use them in broth.

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   3. Cut into bite-size lengths of 3 to 4 cm.

   4. The root ends are firm, so it is good to split them in half so they cook at the same pace as the leafy parts.

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   5. If it is too dry, the flour will not stick and will fall off,

   so after cutting, place it in a strainer, rinse under running water, shake off excess moisture roughly,

   and coat with soy flour or other flour.

   Unlike Korean pancake mix or flour, raw soy flour is crumbly and lacks stickiness,

   and because green garlic has a smooth surface, coating it with only soy flour does not stick well, so I added a little Korean pancake mix (or flour).

   Put the green garlic and flour in a plastic bag and shake it so it is evenly coated without clumping.

   6. Add water to the steamer, and once it boils, place a damp cloth inside and spread the flour-coated green garlic evenly.

   Cover with the lid and steam for about 5 minutes. Once no raw white flour is visible, it is fully cooked.

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   7. While steaming, mix all the seasoning ingredients except the toasted sesame oil.

   8. Let the steamed green garlic cool slightly, and then...

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   10

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    9. Add the prepared seasoning and toasted sesame oil...

    10. Toss evenly.

    I find it absorbs the seasoning best and tastes most delicious when tossed while still slightly warm.

Ppunwife's tips

• The root ends are firm, so it is good to split them in half so they cook at the same pace as the leafy parts.
• I find it absorbs the seasoning best and tastes most delicious when tossed while still slightly warm.
• It tastes best if you prepare the seasoning in advance and toss it right before serving.
• After some time, the seasoning may look dry and stiff, so adding a little water to the seasoning makes it moist and tender.

FAQ

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