Shin Dong-min Spring Vegetable Pea Sauce Salad

• wild asparagus 4 pieces
• field asparagus 4 pieces
• peas 500g
• asparagus 2 pieces
• blanched bamboo shoots 50g
• fresh young mugwort 4~5 leaves
• eggplant 1/2 piece
• scallion 1 stalk
• katsuobushi stock 1L
• soy sauce 1 tablespoon
• usukuchi soy sauce 1 tablespoon
• mirin 1 tablespoon
• sugar 1 teaspoon
• salt to taste

Recipe 🍳

Cooking tips 💡

• Grinding roasted scallions together with peas adds a subtle smoky depth and richness to the sauce's finish—this is the key flavor boost.
• Do not rinse roasted eggplant under cold water; instead, wrap it immediately after charring to allow steam to loosen the skin, preserving its natural sweetness and deep flavor.
• Never marinate all vegetables together—keeping each vegetable separate in the suji brine ensures their individual aromas and crisp textures remain distinct and uncompromised.