Making Aromatic Blanched Aralia Shoots
Making Aromatic Blanched Aralia Shoots
Aromatic Blanched Aralia Shoots: A Delicious Spring Wild Vegetable Dish
I’ve made fragrant blanched aralia shoots, a must-try seasonal dish. These are natural tree aralia shoots, not cultivated ones. They offer a wonderful aroma and flavor that truly represents spring.
Ingredients- 300g fresh Aralia shoots
- 1 tsp coarse salt (for blanching)
Dipping Sauce- Gochujang-based dipping sauce (to taste)
- Sesame seeds (a pinch)
- Gochujang-based dipping sauce (to taste)
- Sesame seeds (a pinch)
Cooking Instructions
Step 1
First, prepare your fresh, seasonal aralia shoots. Younger shoots tend to be more tender and flavorful.
Step 2
Trim a small portion of the tough, woody base of the aralia shoots. Then, carefully peel off any rough, papery skin attached to the lower part. Be gentle to avoid damaging the shoots.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add 1 teaspoon of coarse salt. The salt helps maintain the vibrant green color and removes any slight bitterness.
Step 4
Carefully place the prepared aralia shoots into the boiling water, stem-end down. This ensures the thicker parts cook first, leading to even blanching.
Step 5
After about 20 seconds, gently press the shoots down so that the leafy tips are also submerged. Blanch them for only 30 seconds. (Tip: The total blanching time should not exceed 1 minute. Over-blanching can diminish the crisp texture and delicate aroma of the aralia shoots.)
Step 6
Immediately after blanching, transfer the aralia shoots to a bowl of ice-cold water. Gently swish them around in the cold water 2-3 times. This rapid cooling stops the cooking process, preserves their crispness, and helps rinse away any remaining bitterness.
Step 7
Gently squeeze out as much excess water as possible from the aralia shoots. Avoid pressing too hard, as this can crush them. Arrange the blanched shoots on a serving plate. Serve with a small bowl of gochujang-based dipping sauce and sprinkle a pinch of sesame seeds on top for added flavor and texture. While aralia shoots can be used in other dishes, enjoying them as blanched shoots (sukhoe) truly allows you to appreciate their natural, unique flavor and captivating aroma. Enjoy this taste of spring!
