Fragrant Sautéed Japanese Angelica Tree Sprouts: A Springtime Delight
Fragrant Sautéed Japanese Angelica Tree Sprouts: A Springtime Delight
Taste the Flavors of Spring with This Delicious Sautéed Japanese Angelica Tree Sprouts Side Dish
A simple and easy-to-make side dish using fresh Japanese Angelica Tree sprouts. Enjoy this unique and slightly bitter delicacy that will awaken your appetite.
Main Ingredients- Japanese Angelica Tree Sprouts 650g: Cleaned and trimmed
- Minced Green Onion 15g: For garnish
Seasoning- Gochujang (Korean chili paste) 1.5 Tbsp: For spicy base
- Doenjang (Korean soybean paste) 1/3 Tbsp: Adds savory depth
- Minced Garlic 1/2 Tbsp: Enhances flavor
- Maesil Extract (Plum Syrup) 1 Tbsp: For mild sweetness and umami
- Sugar 1 Tbsp: To adjust sweetness
- Vinegar 1.5 Tbsp: Adds a refreshing tanginess
- Sesame Oil 1 Tbsp: For nutty aroma
- Sesame Seeds a pinch: For finishing garnish
- Gochujang (Korean chili paste) 1.5 Tbsp: For spicy base
- Doenjang (Korean soybean paste) 1/3 Tbsp: Adds savory depth
- Minced Garlic 1/2 Tbsp: Enhances flavor
- Maesil Extract (Plum Syrup) 1 Tbsp: For mild sweetness and umami
- Sugar 1 Tbsp: To adjust sweetness
- Vinegar 1.5 Tbsp: Adds a refreshing tanginess
- Sesame Oil 1 Tbsp: For nutty aroma
- Sesame Seeds a pinch: For finishing garnish
Cooking Instructions
Step 1
Prepare the Japanese Angelica Tree Sprouts: Trim the tough woody ends of the sprouts. Use a knife to scrape off any rough outer skin or small thorns. Rinse the prepared sprouts thoroughly under running water to remove any dirt or debris.
Step 2
Blanch the Sprouts: Bring a pot of water to a rolling boil and add a pinch of salt. Carefully add the trimmed Japanese Angelica Tree sprouts to the boiling water, stem-side down, and blanch for about 1 minute. Be careful not to overcook them, as they can become mushy. Immediately rinse the blanched sprouts under cold running water to stop the cooking process. Gently press them to squeeze out excess water.
Step 3
Make the Dressing: In a bowl, combine Gochujang (1.5 Tbsp), Doenjang (1/3 Tbsp), minced garlic (1/2 Tbsp), Maesil Extract (1 Tbsp), sugar (1 Tbsp), and vinegar (1.5 Tbsp). Mix well until you have a smooth dressing. You can adjust the sweet and sour ratio to your preference.
Step 4
Combine with Dressing: Cut the blanched and drained sprouts into bite-sized pieces (about 2-3 segments each). Add them to the prepared dressing. Also, add the minced green onion.
Step 5
Gently Mix: Gently toss and mix the sprouts with the dressing using your hands, as if you are ‘ 조물조물’ (cho-mul cho-mul), ensuring the dressing coats evenly. Avoid mixing too vigorously, as this can bruise the sprouts and release a raw flavor.
Step 6
Finish and Serve: Drizzle with sesame oil (1 Tbsp) and sprinkle with sesame seeds for garnish. You can omit the sesame oil if you prefer. The nutty aroma of sesame oil and the texture of sesame seeds will enhance the overall taste.
Step 7
Enjoy Your Sautéed Japanese Angelica Tree Sprouts: Your fragrant and crisp sautéed Japanese Angelica Tree sprouts are ready! Serve this delightful spring vegetable side dish to enjoy the essence of the season with your meal.
