Aralia Shoot Salad with Vinegar-Chili Sauce recipe - ingredients, nutrition and when to eat it
This spring side dish pairs briefly blanched aralia shoots with a sweet and tangy gochujang sauce.
This spring side dish pairs briefly blanched aralia shoots with a sweet and tangy gochujang sauce. The crisp, slightly bitter shoots go well with the spicy seasoning, making the palate feel refreshed and adding a light accompaniment to the table.
Salads & light · 15 minutes to cook
Nutrition (per 139g serving): 89.4 kcal · protein 3.9g · carbohydrate 16.2g · fat 1.9g · sodium 1046mg
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: If the aralia shoots are thick, make a shallow cross-shaped cut in the stem ends so they cook evenly.
Tips: Blanching them too long can weaken their aroma and crisp texture, so start checking them after 1 minute.
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Ingredients (1 serving)
- Aralia shoots — 100 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.5 tsp