Seasoned Angelica Shoots with Spicy Vinegar Sauce recipe - ingredients, nutrition and when to eat it
Seasoned Angelica Shoots with Spicy Vinegar Sauce is a side dish made by briefly blanching springtime angelica shoots and tossing them in a sweet-and-tangy…
Seasoned Angelica Shoots with Spicy Vinegar Sauce is a side dish made by briefly blanching springtime angelica shoots and tossing them in a sweet-and-tangy gochujang sauce. The shoots' pleasantly bitter, fragrant flavor comes through, making them a great addition to lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 130g serving): 101 kcal · protein 3.8g · carbohydrate 15.3g · fat 3.5g · sodium 784.4mg
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 according to the thickness of the angelica shoots, and avoid overcooking them to preserve their aroma and texture.
Tips: Add the sauce little by little as you toss the shoots, adjusting the seasoning as you go.
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Ingredients (1 serving)
- Fatsia shoots — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 tsp