Aromatic Acanthopanax Stem Salad: A Taste of Spring’s Bitterness
Enjoy the unique bitter-sweet flavor of Acanthopanax stem salad, a spring delicacy.
Try making this Acanthopanax stem salad, featuring its distinctively charming bitter taste. It’s a wonderful way to bring the essence of spring to your table with its unique flavor profile.
Ingredients- Acanthopanax stems 50g
- Korean chili powder (Gochugaru) 2 Tbsp
- Salt 0.5 tsp
- Plum extract (Maesilcheong) 3 Tbsp
- Anchovy sauce (Myeolchi aekjeot) 1 Tbsp
- Persimmon vinegar (Gamsikcho) 1 Tbsp
- Minced garlic 1 Tbsp
Cooking Instructions
Step 1
Prepare the Acanthopanax stems. First, trim away any tough or overly thick parts of the stem. It’s best to use the tender young shoots for a softer texture.
Step 2
Soak the trimmed Acanthopanax stems in cold water for about 30 minutes. This step is crucial to mellow out any bitterness or astringency, making the stems more palatable and tender.
Step 3
After soaking, drain the Acanthopanax stems thoroughly using a sieve. Excess water can dilute the dressing, so ensure they are well-drained. You can gently squeeze them by hand to remove more moisture.
Step 4
In a mixing bowl, combine all the seasoning ingredients: Korean chili powder, salt, plum extract, anchovy sauce, persimmon vinegar, and minced garlic. Whisk them together until well combined to create a flavorful dressing.
Step 5
Add the drained Acanthopanax stems to the prepared dressing. Gently toss and mix them with your hands, ensuring each stem is evenly coated with the seasoning. Be careful not to overmix, which could make the stems mushy. Your refreshing and healthy Acanthopanax stem salad is now ready to be enjoyed!
