Korean Seasoned Aralia Shoots
Quick answer
- Total time
- 13 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
How long aralia shoots need in the water depends on their thickness, so the base, not the leaf color, decides when they come out: it should be tender enough to chew.
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Pull them early to save the aroma and the bases stay hard. The vinegared gochujang sits on the side instead of being mixed in.
Ingredients
Instructions
- 1
Trim the woody base and firm thorn fragments from 200 g edible Aralia elata shoots.
Split thick bases lengthwise before blanching.
- 2
Bring a generous pot of water to a boil with 1 tsp salt.
Lower the bases in briefly first, then submerge the leaves.
- 3
Check after about 40 seconds to 1 minute, continuing if the bases remain tough.
Drain when the leaves are bright green and the bases are tender enough to eat.
- 4
Transfer the shoots to cold water for 20 to 30 seconds to stop cooking.
Do not soak longer, because the aroma fades quickly, then lift them out and squeeze gently without crushing.
- 5
Split thick shoots lengthwise so the dressing reaches the center.
In a bowl, stir 1 tbsp gochujang, 1 tbsp vinegar, 1 tsp sugar, 1/2 tsp minced garlic, and 1 tsp sesame oil until smooth.
- 6
Serve the cho-gochujang on the side for dipping, or spoon it evenly over the shoots just before eating.
Serve the blanched shoots the same day, while their piney aroma remains clear.
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