Grilled Aralia Shoots with Doenjang recipe - ingredients, nutrition and when to eat it
Coating aralia shoots with doenjang seasoning and grilling softens their bitter edge while bringing out their fragrant spring aroma.
Coating aralia shoots with doenjang seasoning and grilling softens their bitter edge while bringing out their fragrant spring aroma. They make a light lunch or dinner side dish served with rice.
Vegetables · 15 minutes to cook
Nutrition (per 105g serving): 113.5 kcal · protein 4.2g · carbohydrate 6.3g · fat 8.4g · sodium 620mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanching aralia shoots for too long can weaken their aroma and texture.
Tips: Squeeze out enough moisture so the seasoning doesn't become watery and the shoots grill well in the pan.
Tips: If the doenjang is salty, coat the shoots lightly rather than spreading on a thick layer.
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Ingredients (1 serving)
- Dureup (angelica tree shoots) — 80 g
- Doenjang (Korean soybean paste) — 0.8 Tbsp
- Garlic — 1 pc
- Vegetable oil — 1 tsp
- Sesame oil — 0.4 tsp
- Sesame seeds — 0.3 tsp