Korean Seasoned Cedrela Shoots
Cedrela shoots appear for barely two weeks each April, making chamjuk one of Korea's most fleeting spring ingredients. The young tips carry a resinous, walnut-like scent found in no other wild green. A 40-second blanch in salted water softens fibrous stems while locking in that fragrance. Dressed with just soy sauce, garlic, and sesame oil, the dish lets the shoots' natural perfume lead. Gathered from mountainside groves, it appears on spring holiday tables beside other foraged greens.
Adjust Servings
Instructions
- 1
Wash cedrela shoots and trim thick stems.
- 2
Blanch briefly in salted boiling water for about 40 seconds.
- 3
Rinse in cold water and squeeze dry.
- 4
Toss with soy sauce, garlic, and sesame oil.
- 5
Sprinkle sesame seeds and serve.
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