Seasoned Fatsia Shoots
Seasoned fatsia shoots are blanched spring shoots dressed in vinegared gochujang. Their aromatic fragrance and crisp texture capture the essence of Korean spring.
Instructions
- 1
Cut off the tough base of the shoots and peel the outer skin.
- 2
Blanch shoots in boiling salted water for 1 minute 30 seconds.
- 3
Rinse in cold water, drain, split in half, and arrange on a plate.
- 4
Mix gochujang, vinegar, sugar, minced garlic, and sesame oil for the sauce.
- 5
Serve the sauce on the side or drizzle over the shoots.
Tips
Nutrition (per serving)
Adjust Servings
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