Delicious Seasoned Aralia Shoot Salad with Gochujang
How to Make a Refreshing Aralia Shoot Salad with Gochujang Sauce
Try this delightful seasoned Aralia shoot salad, packed with the fresh flavors of spring! Even leftover Aralia shoots can transform into a wonderful side dish. The combination of sweet, sour, and spicy gochujang sauce with the crisp Aralia shoots is truly appetite-whetting. Instead of just thinking of it as a healthy vegetable, discover the inherent charm of Aralia shoots through this recipe. Depending on the preparation method, you can enjoy Aralia shoots in various deep flavors, and this gochujang salad is a prime example of what made me fall in love with them. It’s so delicious that even my mother-in-law, who usually has a poor appetite, enjoyed it immensely. (Tip: The photo showing the blanching process uses an image from a previous post, so the initial quantity might look small, but it becomes much more abundant when mixed!)
Ingredients- Aralia shoots 300g
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 1 Tbsp
- Plum syrup 1 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide 1 Tbsp
- Brown rice vinegar 2 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, prepare the Aralia shoots thoroughly. Trim off the tough, woody bottom stems that resemble branches. Peel away any papery outer layers that look like basal leaves. Use the back of a knife to gently scrape off any tough thorns, making them smoother.
Step 2
Rinse the prepared Aralia shoots about twice under running water to remove any dust or debris. After rinsing, place them in a colander to drain excess water.
Step 3
Bring a pot of water to a rolling boil and add 1 Tbsp of salt. Carefully immerse the bottom ends of the Aralia shoots into the boiling water for 10 seconds, then submerge the entire shoots and blanch for about 20 seconds. Blanching for too long will diminish their crispness, so be sure to watch the time.
Step 4
Immediately remove the blanched Aralia shoots and rinse them quickly under cold running water to cool them down. Once cooled, drain them well in a colander. Gently squeeze out the water with your hands. It’s best to leave about 20% of the moisture remaining; squeezing too hard will make the salad dry and less flavorful.
Step 5
Place the prepared and lightly squeezed Aralia shoots into a large mixing bowl. (Tip: As you can see, the volume of Aralia shoots becomes much more generous when you are ready to mix them!)
Step 6
Add all the seasoning ingredients to the bowl with the Aralia shoots: gochujang, gochugaru, soy sauce, plum syrup, sugar, oligosaccharide, and brown rice vinegar. Gently toss and mix the ingredients with your hands until the seasoning is evenly distributed throughout the Aralia shoots. Ensure the seasoning is well combined without clumping.
Step 7
Finally, add the sesame oil and sesame seeds. Toss gently one more time to combine. Your fragrant and delicious seasoned Aralia shoot salad is now ready to serve. You can adjust the amount of sesame seeds to your preference.
