Tender and Slightly Bitter Eomnamu Sprout Salad
Tender and Slightly Bitter Eomnamu Sprout Salad
How to Make a Deliciously Bitter Eomnamu Sprout (Aralia Elata Sprout) Salad
Bring the unique taste of spring to your table with this Eomnamu Sprout Salad! Sourced from the mountains, Eomnamu sprouts, also known as ‘Gae-dureup’ (wild aralia sprouts), offer a subtly bitter yet refreshing flavor. While the bitterness might have been an acquired taste in childhood, it now offers a comforting sensation and a boost of well-being. This dish celebrates the ‘bitter is good medicine’ philosophy, as Eomnamu sprouts are rich in saponins, beneficial for fatigue recovery and invigorating the body. They also possess antioxidant properties that help eliminate active oxygen and boost immunity. The simple dressing of fish sauce and sesame oil perfectly balances the natural bitterness, creating a delightful side dish that pairs wonderfully with rice. Its clean aftertaste and nutty aroma make it incredibly moreish!
Main Ingredients- Eomnamu sprouts 1 pack (approx. 300g)
- Fish sauce 1 Tbsp
- Soy sauce for soup 1/2 – 1 Tbsp (adjust to taste)
- Sesame oil 2 Tbsp
- Toasted sesame seeds 1 Tbsp
For Blanching Eomnamu Sprouts- Water 2 Liters
- Coarse salt 1 Tbsp
- Water 2 Liters
- Coarse salt 1 Tbsp
Cooking Instructions
Step 1
Prepare the Eomnamu sprouts by trimming them. Gently peel off any tough outer skin from the bottom stems and trim any woody parts to ensure a tender texture.
Step 2
Rinse the Eomnamu sprouts under running water about two times to remove any dirt or debris.
Step 3
Bring 2 liters of water to a rolling boil in a large pot. Once boiling, add 1 Tbsp of coarse salt. Adding salt helps maintain the vibrant green color of the sprouts and removes any unwanted odors.
Step 4
Carefully place the trimmed ends of the Eomnamu sprouts into the boiling water and blanch for about 30 seconds. Then, submerge the entire sprout and blanch for another 30 seconds. Be mindful of the cooking time to avoid overcooking, which can make them mushy.
Step 5
Immediately transfer the blanched Eomnamu sprouts to cold running water to stop the cooking process and cool them down. When squeezing out excess water, do not wring them out completely. Gently squeeze so that about 20% of the moisture remains; this will help the seasoning adhere better and keep the sprouts tender.
Step 6
Place the lightly squeezed Eomnamu sprouts in a mixing bowl. Add the fish sauce and soy sauce for soup, then gently mix them together with your hands (called ‘jomul jomul’ in Korean, meaning to gently massage and combine).
Step 7
Add the sesame oil and gently toss everything together again to distribute the oil evenly.
Step 8
Finally, sprinkle with 1 Tbsp of toasted sesame seeds. Your delicious Eomnamu Sprout Salad is ready to be enjoyed! Serve it as a refreshing side dish with your favorite meal.
