Two Ways to Prepare Angelica Tree Leaf (Bangpungnamul) Salad
Angelica Tree Leaf: A Medicinal Delicacy for Your Table
Discover the unique health benefits and refreshing taste of Angelica Tree Leaf (Bangpungnamul) with two delicious and easy-to-make salad recipes. This versatile herb, known for its slightly bitter yet invigorating flavor, can be prepared in a light soy sauce dressing or a rich soybean paste dressing. Perfect for spring, these recipes are detailed to guide even beginner cooks to culinary success.
Angelica Tree Leaf Salad with Soy Sauce Dressing Ingredients & Seasoning
- 100g Angelica Tree Leaf (Bangpungnamul)
- 1 Cheongyang chili pepper
- 1/2 Red chili pepper
- 1/4 Green onion stalk
- 1/2 Tbsp Korean soy sauce (Guk-ganjang)
- 1/2 Tbsp Tuna extract (Chamchi-aekjeot)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
Angelica Tree Leaf Salad with Soybean Paste Dressing Ingredients & Seasoning
- 100g Angelica Tree Leaf (Bangpungnamul)
- 1 Cheongyang chili pepper
- 1/2 Red chili pepper
- 1/4 Green onion stalk
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
- 100g Angelica Tree Leaf (Bangpungnamul)
- 1 Cheongyang chili pepper
- 1/2 Red chili pepper
- 1/4 Green onion stalk
- 1/2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Sugar
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, we’ll blanch the Angelica Tree Leaves. Bring a pot of water to a boil with about half a tablespoon of salt. Once boiling, add the leaves and blanch for approximately 3 minutes. Be careful not to overcook them, as they can become mushy. Immediately after blanching, rinse them under cold water to stop the cooking process and drain them thoroughly. Squeeze out any excess water to ensure a crisp texture.
Step 2
Now, let’s prepare the vegetables that will add flavor and color to our salads. Finely mince one Cheongyang chili pepper for a touch of heat, half a red chili pepper for visual appeal, and a quarter stalk of green onion for its fresh, pungent aroma. Finely chopping these ingredients will help them integrate beautifully with the leaves.
Step 3
Let’s start with the first version: Angelica Tree Leaf Salad with Soy Sauce Dressing. Take the blanched and drained leaves, divide them in half, and place one half into a mixing bowl. The other half will be used for the soybean paste dressing.
Step 4
Add the finely minced vegetables – Cheongyang chili, red chili, and green onion – to the bowl with the Angelica Tree Leaves.
Step 5
Now, it’s time to season and mix! Add 1/2 tablespoon of Korean soy sauce (Guk-ganjang) and 1/2 tablespoon of tuna extract (Chamchi-aekjeot) for a savory depth. Incorporate 1/2 tablespoon of minced garlic and 1/2 tablespoon of gochugaru (chili flakes) for a gentle kick, and 1/2 tablespoon of sugar to balance the flavors. Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with 1/2 tablespoon of toasted sesame seeds. Gently toss everything together with your hands until well combined. This creates a delicious Angelica Tree Leaf salad with a light, savory soy sauce dressing, perfect as a side dish.
Step 6
Next, we’ll make the second version: Angelica Tree Leaf Salad with Soybean Paste Dressing. Take the remaining half of the blanched Angelica Tree Leaves and place them into a clean mixing bowl. This way, you can easily compare the two distinct flavors.
Step 7
Add the same finely minced vegetables (Cheongyang chili, red chili, and green onion) to the bowl with the Angelica Tree Leaves. The ingredients for this version are: 100g Angelica Tree Leaf, 1 Cheongyang chili pepper, 1/2 red chili pepper, 1/4 green onion stalk, 1/2 tablespoon Doenjang (Korean soybean paste), 1/2 tablespoon Gochujang (Korean chili paste), 1/2 tablespoon minced garlic, 1/2 tablespoon sugar, 1 tablespoon sesame oil, and 1/2 tablespoon toasted sesame seeds.
Step 8
Since Doenjang (soybean paste) has a strong savory flavor, it’s important to adjust the overall seasoning carefully. When adding Doenjang and Gochujang, consider their saltiness to ensure a balanced taste for the salad. This will give it a different profile than the soy sauce version.
Step 9
Gently mix all the ingredients together with your hands until the leaves and seasonings are well incorporated. The nutty depth of the soybean paste, a hint of spice from the chili paste, and the unique aroma of the Angelica Tree Leaves create a wonderful synergy. This soybean paste-dressed salad is incredibly satisfying, especially when mixed with a bowl of rice!
Step 10
And there you have it! Two delightful versions of Angelica Tree Leaf salad. On the left is the light and aromatic soy sauce dressed salad, and on the right is the rich and savory soybean paste dressed salad. You can choose whichever suits your preference, or enjoy both to compare the flavors! It’s a great way to experience the versatility of this wonderful herb.
Step 11
Angelica Tree Leaf has a distinctive, slightly bitter taste that can remind one of traditional herbal medicine, signifying its health benefits. The soybean paste dressing softens this bitterness, making it more approachable, while the soy sauce dressing highlights the herb’s natural, fresh flavor, making it excellent for mixing with rice. Enjoy this healthy and delicious Angelica Tree Leaf salad – a perfect addition to any meal!
