Ligularia fischeri
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| Species: | L. fischeri
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| Ligularia fischeri (Ledeb.) Turcz.[1]
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Ligularia fischeri, known as gomchwi in Korean[2] or Fischers ragwort in English,[2] is a species in the genus Ligularia (family Asteraceae).
Culinary use
Korea
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In Korean cuisine, gomchwi along with other chwinamul varieties are often used as the main ingredient of herbal side dishes called namul. Gomchwi can be eaten pickled as jangajji or kimchi, and eaten fresh as a ssam vegetable.
Dishes
- gomchwijangajji – a type of jangajji, made by pickling gomchwi in cooled and sieved soy sauce-based pickling liquid. The pickling liquid can be made by adding water, vinegar, maesilcheong(plum syrup), whole onion, dried shiitake mushroom, dried red chilli, and dasima(kelp) to soy sauce and boiling it.
- gomchwikimchi – a type of kimchi, made by soaking gomchwi in vinegar, then seasoning it with a mixture of aekjeot(fermented anchovy liquid), juilenned onion and Korean radish, ground red chilli, minced garlic, and maesilcheong(plum syrup).
- gomchwinamul – a type of namul, made by parboiling gomchwi, squeezing it to drain water, and pan-frying it with chopped scallions, minced garlic, soup soy sauce, perilla oil, and toasted sesame seeds.
References
- ^ "Ligularia fischeri (Ledeb.) Turcz". The Plant List. Royal Botanic Gardens, Kew. Retrieved 6 December 2016.
- ^ a b English Names for Korean Native Plants (PDF). Pocheon: Korea National Arboretum. 2015. p. 517. ISBN 978-89-97450-98-5. Retrieved 6 December 2016 – via Korea Forest Service.
External links
Media related to Ligularia fischeri at Wikimedia Commons
Data related to Ligularia fischeri at Wikispecies
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