Aromatic Angelica Tree Rice: Spring’s Seasonal Delight
Aromatic Angelica Tree Rice: Spring’s Seasonal Delight
Spring’s Seasonal Specialty: Aromatic and Healthy Angelica Tree Rice Recipe
Hello everyone! As the saying goes, ‘Rice is the strength of a nation,’ a good bowl of rice provides great vitality to our bodies. Today, I’ll be sharing a nutritious rice recipe using a special spring ingredient, Angelica Tree (also known as ‘Nun-gae-seung-ma’ in Korean). Angelica Tree is a perennial plant that grows wild in Korea’s mountainous regions. When eaten raw, it has the freshness of ‘dureup’ (a type of edible fern shoot) and the aroma of ginseng. When cooked, its chewy texture resembles that of meat, giving it a unique charm. Due to this blend of flavors, it’s also called ‘Sam-namul’ in Ulleungdo, meaning ‘three vegetables,’ possibly because its young leaves resemble ginseng. It’s sometimes called ‘Sam-namul’ to signify its three flavors: beef, dureup, and ginseng. Angelica Tree is rich in saponin and protein, which are abundant in ginseng, making it excellent for preventing and treating conditions like cerebral infarction, brain diseases, and myocardial infarction. It’s also beneficial for detoxification, hemostasis, reducing fever, and recovering from fatigue. Dried Angelica Tree can be used as a substitute for bracken in stir-fries, and fresh leaves can be enjoyed in salads or as pickles. To best enjoy the fresh flavor of Angelica Tree, it’s recommended to consume it immediately. Store it in the refrigerator for a few days, or freeze it for longer storage and then thaw before eating. Today, we will make Angelica Tree Rice, adding its unique aroma and nutrition to a comforting bowl of rice. Experience the abundant spirit of spring right at your dining table!
Ingredients- 80g Fresh Angelica Tree Leaves
- 1 cup Short-grain Rice
- Less than 1 cup Water (adjust considering moisture from Angelica Tree and chestnuts)
- 2/3 Tbsp Black Rice
- 5 Small Chestnuts (or regular chestnuts)
- 1 Tbsp Soy Sauce (for seasoned soy sauce)
- 1/2 Tbsp Water (for seasoned soy sauce)
- 1 Scallion (for seasoned soy sauce)
- 1 tsp Minced Garlic (for seasoned soy sauce)
- 1/2 tsp Gochugaru (Korean chili flakes) (for seasoned soy sauce)
- 1/2 Tbsp Sesame Oil (for seasoned soy sauce)
- A pinch of Toasted Sesame Seeds (for seasoned soy sauce)
Cooking Instructions
Step 1
Angelica Tree leaves, often likened to ‘dureup’ (a type of edible fern shoot), are a delightful spring delicacy with a distinctively fresh and slightly earthy aroma.
Step 2
Let’s prepare a single serving of aromatic Angelica Tree Rice. Measure out 1 cup of short-grain rice and 2/3 tablespoon of black rice, which will add a nutty flavor and beautiful color.
Step 3
Rinse the rice and black rice thoroughly under cold running water until the water runs clear. Let the rice soak in water for about 30 minutes. We’ll use the soaking water as the cooking liquid for the rice, so remember to factor this into your total water amount. (Note: Soaking rice for too long, over 30 minutes, can cause water-soluble nutrients to leach out.)
Step 4
Peel the sweet chestnuts (or regular chestnuts) and cut them in half. If using larger regular chestnuts, adjust the quantity accordingly. The subtle sweetness of the chestnuts will complement the rice wonderfully.
Step 5
Let’s make a delicious seasoned soy sauce. In a small bowl, combine 1 tablespoon of soy sauce with 1/2 tablespoon of water. Add 1 finely chopped scallion, 1 teaspoon of minced garlic, 1/2 teaspoon of gochugaru (Korean chili flakes), 1/2 tablespoon of sesame oil, and a pinch of toasted sesame seeds. Mix well until everything is combined. This sauce is perfect for mixing into the rice.
Step 6
Prepare about 80g of the star ingredient, fresh Angelica Tree leaves, after they’ve been cleaned.
Step 7
To mellow out any slight bitterness and enhance freshness, soak the Angelica Tree leaves in cold water with a splash of vinegar for about 10 minutes. Afterward, rinse them thoroughly under running water several times and drain them well in a colander.
Step 8
Cut the drained Angelica Tree leaves into manageable pieces, about 4-5 cm in length, ready to be cooked with the rice.
Step 9
Now, let’s cook the rice. In a stone pot (or a regular pot), combine the soaked rice, black rice, the reserved soaking water (as cooking liquid), and the halved chestnuts. It’s crucial to use slightly less water than usual, less than 1 cup, as the Angelica Tree leaves and chestnuts will release their own moisture. Cook over medium-high heat without the lid until the water comes to a rolling boil.
Step 10
Once the water boils vigorously, reduce the heat to low and cover the pot tightly with a lid. When the water has mostly evaporated, arrange the prepared Angelica Tree leaves evenly over the rice. Replace the lid and let it steam on low heat until the rice is fully cooked.
Step 11
Your delicious Angelica Tree Rice is ready! The fragrant Angelica Tree leaves, sweet chestnuts, and perfectly cooked rice create a delightful combination. Enjoy it with the seasoned soy sauce you prepared!
