Seasoned Angelica Tree Shoots recipe - ingredients, nutrition and when to eat it
This spring greens dish is made by briefly blanching angelica tree shoots and tossing them with a sweet-and-sour gochujang dressing.
This spring greens dish is made by briefly blanching angelica tree shoots and tossing them with a sweet-and-sour gochujang dressing. Their fragrant, slightly bitter flavor and crisp texture make them a good light side dish for lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 136.5g serving): 133.7 kcal · protein 3.9g · carbohydrate 16.7g · fat 6.4g · sodium 374.2mg
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: Blanch the angelica tree shoots briefly, as overcooking weakens their aroma and texture.
Tips: Squeezing out the water too firmly can make the greens tough.
Tips: Toss them with the dressing just before eating to preserve their crisp texture.
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Ingredients (1 serving)
- Aralia shoots — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 0.5 Tbsp
- Sugar — 1.3 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Garlic — 0.5 tsp