Aromatic Woodland Vegetable Salad: A Taste of Spring
Aromatic Woodland Vegetable Salad: A Taste of Spring
Fresh Spring Greens: A Slightly Bitter and Refreshing Woodland Vegetable Salad Recipe
Woodland vegetables, known as ‘dureup’ in Korean, are the tender young shoots of the Aralia tree. They are a prized spring vegetable, celebrated for their unique aroma and subtly bitter taste that awakens the palate. If they grow too large, they become tough and less flavorful. This recipe focuses on enjoying dureup in its prime, in a simple yet delightful salad. The combination of crisp vegetables and a sweet and tangy dressing beautifully complements the dureup’s distinctive character. Experience the delightful blend of slightly bitter dureup, crunchy vegetables, and the unmistakable scent of spring!
* How to Prepare Woodland Vegetables (Essential for a Delicious Salad!) *
1. Trim off any tough, thorny bases from the woodland vegetables.
2. Gently scrape off any remaining coarse outer skin from the bottom stems using the back of a knife for a smoother texture.
3. If the stem base is particularly thick or tough, make a cross-shaped incision (+) with a knife. This helps them cook more evenly.
4. Use the back of a knife to gently scrape away any fine thorns along the stems.
Salad Ingredients- 200g fresh woodland vegetables (choose tender, young shoots)
- 1 pinch of salt (for blanching)
- 1/4 onion (thinly sliced and soaked in cold water to reduce pungency)
- 1/4 bell pepper (use different colors for visual appeal, thinly sliced)
Cooking Instructions
Step 1
First, prepare the woodland vegetables as described in the preparation guide. Ensure you remove the tough bases and fine thorns, and make an incision in thicker stems if necessary.
Step 2
Bring a pot of water to a rolling boil and add a pinch of salt. Carefully add the prepared woodland vegetables, starting with the stems. Blanch them briefly for about 30 seconds to 1 minute, just until they turn a vibrant green and soften slightly. Overcooking will make them mushy.
Step 3
Immediately transfer the blanched woodland vegetables to a bowl of ice-cold water. This shocking process helps preserve their bright green color and maintains a crisp texture. Gently press out excess water with your hands, then cut them into 2-3 bite-sized pieces.
Step 4
Peel, wash, and thinly slice the onion into fine strips. Soaking the sliced onion in cold water for about 5 minutes will help remove its sharp, pungent taste, making it more refreshing in the salad.
Step 5
Remove the seeds from the bell pepper, wash, and then slice it into thin strips, similar in thickness to the onion. Using a variety of colored bell peppers (red, orange, yellow) will make your salad visually appealing.
Step 6
In a small bowl, combine the dressing ingredients: 3 tablespoons of plum extract, 3 tablespoons of vinegar, 1 pinch of salt, and 1 pinch of black pepper. Whisk thoroughly with a fork or whisk until well combined. Taste and adjust the sweetness or tanginess according to your preference.
Step 7
Arrange the drained woodland vegetables, sliced onion, and sliced bell pepper attractively in a serving bowl. Drizzle the freshly made dressing over the salad just before serving. Enjoy the delightful aroma and fresh taste of spring!
