Aromatic Acanthopanax Seedling Seasoned with Doenjang
Healthy Eating: Acanthopanax Seedling Seasoned with Doenjang!
Easily make a healthy Acanthopanax seedling dish seasoned with doenjang and incorporate it into your healthy meal plan.
Main Ingredients
- 200g Acanthopanax seedlings (use fresh ones)
- 1/2 white part of a leek
- 1/2 Tbsp coarse salt (for blanching)
Doenjang Seasoning
- 1 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 tsp minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp sesame seeds
- 1 1/2 Tbsp Doenjang (Korean soybean paste)
- 1 tsp minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare 200g of fresh Acanthopanax seedlings. Trim off any bitter stem ends for a better taste.
Step 2
Bring water to a rolling boil, add 1/2 Tbsp of coarse salt, and blanch the Acanthopanax seedlings for just 5 seconds. Be careful not to overcook, as they can become mushy. Immediately rinse the blanched seedlings under cold running water to cool them down. Soak them in cold water for about 1 hour to remove any bitterness. (If you prefer a stronger bitter taste, you can reduce the soaking time or skip this step).
Step 3
Finely mince the white part of half a leek. The white part of the leek adds sweetness and a pleasant aroma.
Step 4
After soaking to remove bitterness, squeeze out as much water as possible from the Acanthopanax seedlings. Excess water can dilute the seasoning.
Step 5
In a bowl with the drained Acanthopanax seedlings, add the finely minced leek, 1 1/2 Tbsp of doenjang, 1 tsp of minced garlic, 1 Tbsp of perilla oil, and 1 Tbsp of sesame seeds.
Step 6
Gently mix and season with your hands. Toss gently to combine; avoid squeezing too hard, which can break down the seedlings.
Step 7
The slightly bitter Acanthopanax seedlings are now perfectly seasoned with savory doenjang and fragrant perilla oil, creating a delicious and healthy side dish. Enjoy this special spring vegetable!
