Slightly Bitter and Refreshing Acanthopanax Shoot Salad
Slightly Bitter and Refreshing Acanthopanax Shoot Salad
A Spring Delicacy: Acanthopanax Shoots (Korean Angelica Tree Shoots) Salad Recipe
This is a salad made with Acanthopanax shoots, also known as ‘Gae-dureup,’ which are in season during spring. Acanthopanax shoots have a stronger bitter taste compared to tree shoots or ground shoots, but they are packed with health benefits. Even those trying it for the first time will be captivated by its unique, slightly bitter charm. Enjoy this delicious salad that brings out the natural flavor of the ingredients with simple seasonings!
Main Ingredients- 200g Acanthopanax Shoots
Seasonings- 0.5 tsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 tsp Salt (adjust to taste)
- 1 tsp Toasted Sesame Seeds
- 0.5 tsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 tsp Salt (adjust to taste)
- 1 tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Prepare the fresh Acanthopanax shoots. First, trim off the tough base and gently scrape off any small thorns on the surface with the back of a knife to clean them. Be careful not to trim too roughly, as this can damage the shoots.
Step 2
Rinse the prepared Acanthopanax shoots thoroughly under running water to remove any dirt or debris.
Step 3
Fill a pot with plenty of water and add 1 teaspoon of salt. Boiling the shoots with salt will help them retain a vibrant green color and add a subtle flavor.
Step 4
Once the water comes to a rolling boil, add the prepared Acanthopanax shoots.
Step 5
Blanch the Acanthopanax shoots for exactly 3 minutes. Boiling them for too long will make them mushy, so it’s important to maintain a slightly crisp texture. Remove them immediately after 3 minutes.
Step 6
Drain the blanched Acanthopanax shoots well using a colander. Do not rinse them under cold water, as excess moisture can prevent the seasonings from adhering properly and make the salad taste watery.
Step 7
In a large bowl, combine all the seasoning ingredients. Add 1 tablespoon of sesame oil, 1 teaspoon of salt, 1 teaspoon of toasted sesame seeds, and half a teaspoon of minced garlic. Mix the seasonings well.
Step 8
Add the drained Acanthopanax shoots to the bowl with the seasonings and gently toss them with your hands until evenly coated. Avoid kneading too vigorously, as this can release a raw flavor. It’s best to mix them gently. You can adjust the amount of salt according to your preference.
Step 9
The Acanthopanax shoot salad is delicious served immediately, but chilling it in the refrigerator for a while will enhance its slightly bitter taste, making it an even more special dish.
Step 10
If you have any leftover Acanthopanax shoots, portion them into freezer bags and freeze them. This way, you can enjoy them fresh whenever you like by simply thawing them.
