5 Delicious Dropwort Recipes You Must Try

Dropwort, also known as saewoo deungsimchae in Korea, is a versatile herb that's not only nutritious but also imparts a unique flavor to dishes. With its fresh, herbaceous aroma and a hint of pepperiness, dropwort has found its way into various cuisines across Asia. Here, we'll explore five delightful dropwort recipes that you should definitely try to elevate your culinary journey with this vibrant green leaf. Let's dive into how dropwort can be used in stir-fries, soups, salads, and even as a garnish to enhance your meals.

Dropwort and Pork Stir-Fry

Start with a simple yet incredibly flavorful stir-fry that combines tender pork slices with the aromatic dropwort. Here’s how to make it:

• Ingredients: Pork belly or loin slices, dropwort leaves, garlic, ginger, soy sauce, sesame oil, sugar, mirin, rice vinegar, and optional red pepper flakes.
• Method:
  1. Marinate the pork slices in a mixture of soy sauce, mirin, sugar, and ginger for at least 30 minutes.
  2. Heat a wok or frying pan over high heat, add sesame oil, and sauté garlic until fragrant.
  3. Add the pork and cook until nearly done. Then toss in the dropwort leaves, stir-frying quickly to maintain their bright green color and crisp texture.
  4. Season with a splash of rice vinegar for tanginess, and optionally, add red pepper flakes for heat.

🌿 Note: Dropwort is very aromatic, so a little goes a long way in this dish. If you overdo it, the flavor can become overpowering.

Korean Dropwort Soup

Known as Minari-guk in Korea, this soup is famous for its cooling properties and is traditionally served in spring. Here’s how to prepare it:

• Ingredients: Dropwort, beef (optional), anchovy stock, garlic, soy sauce, sesame oil, salt, and sesame seeds.
• Method:
  1. Start by making the anchovy stock, which provides the soup's rich base.
  2. If using beef, season thin slices with soy sauce, sesame oil, and minced garlic. Sear them in a pot, then add the stock.
  3. Add the dropwort leaves when the beef is tender, cooking them just long enough to soften.
  4. Season to taste, sprinkle with sesame seeds, and serve hot.

Dropwort Salad with Avocado and Orange

For a refreshing twist, try this vibrant salad that melds the flavors of creamy avocado, tangy orange, and the freshness of dropwort:

• Ingredients: Dropwort leaves, ripe avocado, orange segments, almonds (sliced or slivered), lemon juice, olive oil, salt, and pepper.
• Method:
  1. Toss the dropwort leaves with lemon juice, olive oil, salt, and pepper.
  2. Add slices of avocado and orange segments, mixing gently to avoid crushing.
  3. Top with almonds for a crunch.

🍊 Note: When preparing salads with dropwort, ensure you wash the leaves thoroughly, as they can sometimes harbor tiny bits of dirt. Also, the citrus component should be added last to keep the avocado from browning too quickly.

Dropwort and Sweet Potato Gratin

This gratin recipe takes the humble sweet potato to new heights by incorporating the herbal touch of dropwort:

• Ingredients: Sweet potatoes, dropwort, cheese (cheddar or gruyere), cream, garlic, salt, pepper, and nutmeg.
• Method:
  1. Layer sliced sweet potatoes in a buttered casserole dish, interspersing with chopped dropwort leaves.
  2. Whisk together cream, garlic, nutmeg, salt, and pepper, and pour over the layers.
  3. Top with grated cheese and bake until the sweet potatoes are tender and the top is golden brown.

Dropwort Pesto with Pasta

Transform your pasta with this unique take on pesto, where dropwort replaces the traditional basil:

• Ingredients: Dropwort, pine nuts or walnuts, garlic, parmesan cheese, extra-virgin olive oil, lemon juice, salt, and pepper.
• Method:
  1. In a food processor, blend dropwort with nuts, garlic, cheese, and a dash of lemon juice until a paste forms.
  2. Gradually add olive oil until you achieve the desired consistency.
  3. Toss the pesto with cooked pasta, adding a little pasta water to help the sauce coat the noodles evenly.

The introduction of dropwort into these recipes not only adds a nutritional boost but also brings a unique flavor profile that can transform the ordinary into the extraordinary. The fresh, slightly spicy leaves of dropwort provide an elegant touch to any dish, whether it's for a quick family meal or an elaborate dinner party. With these five recipes, you now have the tools to experiment with this herb, and perhaps discover a new favorite ingredient. Enjoy the journey through flavors that dropwort brings to your kitchen table!

What is Dropwort and Where Can I Find It?

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Dropwort, or Minari, is a leafy herb commonly used in Korean and other Asian cuisines. It’s similar to parsley in texture but with a spicier, more aromatic flavor. You can find dropwort at Asian supermarkets or farmers’ markets. If unavailable locally, consider growing your own from seeds or look for substitutes like Italian parsley or watercress.

Can I Use Dropwort Leaves Raw in Salads?

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Absolutely! Dropwort leaves are excellent in salads where their freshness and slight peppery taste can shine. Just make sure to wash the leaves well, as they might retain some grit from their growth environment.

Are There Any Health Benefits to Eating Dropwort?

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Yes, dropwort is rich in vitamins and minerals, particularly vitamins A, C, and K. It’s also known for its cooling properties in traditional Korean medicine, aiding in digestion and reducing inflammation.

How Do I Store Dropwort?

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Dropwort should be kept refrigerated, preferably wrapped in damp paper towels and placed in a plastic bag. This helps maintain its freshness for several days. You can also freeze chopped dropwort for longer storage, though it’s better suited for cooked dishes after thawing.

Can Dropwort Replace Other Herbs in Recipes?

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While dropwort has a distinct flavor, you can substitute it for herbs like parsley or cilantro in many recipes, especially where a slight peppery kick is desired. However, remember that it has a stronger flavor, so adjust quantities accordingly.