Seasoned Angelica Tree Shoots recipe - ingredients, nutrition and when to eat it
This spring side dish is made by briefly blanching angelica tree shoots and tossing them in a sweet and tangy gochujang sauce.
This spring side dish is made by briefly blanching angelica tree shoots and tossing them in a sweet and tangy gochujang sauce. Their slightly bitter flavor gives way to a sweet-tart dressing and a fragrant herbal aroma, making them refreshing with rice.
Side dishes · 10 minutes to cook
Nutrition (per 134.3g serving): 128.2 kcal · protein 3.4g · carbohydrate 22g · fat 3.5g · sodium 448.7mg
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 shoots only until they soften slightly, as overcooking can weaken their aroma and texture.
Tips: If the stems are thick, split them lengthwise before blanching so the seasoning can soak in more easily.
Tips: Toss with the sauce just before serving to preserve their crisp texture.
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Ingredients (1 serving)
- Angelica tree shoots — 80 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Plum syrup — 1 Tbsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp