Seasoned Fiddlehead Ferns with Sweet and Spicy Gochujang recipe - ingredients, nutrition and when to eat it
Blanched fiddlehead ferns are tossed in a tangy, sweet-and-spicy gochujang sauce for a spring side dish.
Blanched fiddlehead ferns are tossed in a tangy, sweet-and-spicy gochujang sauce for a spring side dish. Their crisp, slightly bitter flavor pairs with the seasoning to add a fresh note to the table.
Side dishes · 15 minutes to cook
Nutrition (per 136g serving): 94.5 kcal · protein 3.7g · carbohydrate 13.9g · fat 3.4g · sodium 374.1mg
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: Adjust the blanching time slightly depending on the thickness of the fiddleheads, and avoid cooking them too long to keep them crisp.
Tips: Add vinegar a little at a time to get the sweet-and-spicy gochujang sauce to your liking.
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Ingredients (1 serving)
- Fatsia shoots — 100 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp