Aromatic Angelica Dessert Wrap with Ssamjang
A Unique Angelica Side Dish: Savory Angelica Ssamjang Wrap
Enjoy Angelica in a simple yet different way as a side dish.
Ingredients
- 10-15 stalks of Angelica (Dureup)
- Plenty of water for blanching
- Approx. 1 Tbsp salt (for blanching)
- 1 Tbsp Ssamjang (Korean savory soybean paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Let’s make a delightful Angelica side dish with Ssamjang! This recipe offers a unique and savory way to enjoy Angelica, perfect for any meal.
Step 2
Gather all the necessary ingredients before you begin. Having everything ready will make the cooking process smooth and enjoyable.
Step 3
If you are using fresh Angelica, start by preparing it. Trim the tough ends with a knife. Gently peel off the outer bark, which can be slightly bitter. Handle the Angelica carefully to avoid bruising.
Step 4
Bring a generous amount of water to a rolling boil in a pot. Once the water is boiling vigorously, add about 1 tablespoon of salt. The salt helps to maintain the vibrant green color of the Angelica and reduces its slightly bitter taste.
Step 5
Carefully add the prepared Angelica to the boiling water and blanch for just 1 to 2 minutes. Be careful not to overcook it, as it can become mushy. Blanch just until the Angelica slightly wilts.
Step 6
Immediately after blanching, remove the Angelica and immerse it in cold water. Letting it soak in cold water for about 30 minutes will effectively remove any lingering bitterness or astringency, making it much more palatable.
Step 7
For convenience, I’m using pre-portioned and frozen Angelica that I prepared earlier. Freezing Angelica after blanching allows you to enjoy its fresh taste even outside of its season.
Step 8
If using frozen Angelica, place it in cold water and let it thaw for about 20 minutes. Natural thawing is best for preserving the texture of the Angelica. Once thawed, gently squeeze out excess water.
Step 9
Now, let’s prepare the flavorful seasoning. In a small bowl, combine 1 tablespoon of Ssamjang, 1/2 tablespoon of minced garlic, and 1 tablespoon of sesame oil. Mix them well until evenly combined. You can add a touch of honey or corn syrup for a hint of sweetness if desired.
Step 10
Take the blanched Angelica (or thawed frozen Angelica) out of the water and gently squeeze out as much moisture as possible with your hands. Excess water can dilute the flavor of the seasoning.
Step 11
Add the squeezed Angelica to the bowl with the prepared seasoning. Gently toss and mix the Angelica with the seasoning using your hands. Be careful not to mash the Angelica; the goal is to coat it evenly with the savory sauce.
Step 12
Transfer the well-seasoned Angelica Ssamjang Wrap to a serving dish. Sprinkle a pinch of toasted sesame seeds on top for an added nutty aroma and visual appeal. Your delicious and unique side dish is now ready!
Step 13
Enjoy the delightful combination of Angelica’s subtle sweetness and earthy notes with the rich, savory Ssamjang. This incredibly simple yet distinctive Angelica Ssamjang Wrap is a truly special dish that adds a unique touch to your table.
