Fragrant Seasoned Fatsia Shoots (Cham-dureup Namul Muchim)
Spring Vegetable Side Dish – Seasoned Fatsia Shoots
Introducing a recipe for seasoned fatsia shoots (cham-dureup namul), bursting with the fresh essence of spring. With fatsia shoots now in season, becoming more affordable and incredibly fresh, why not create a fragrant namul with a delightful, pleasant bitterness? Fatsia shoots are rich in saponins, known for their benefits in restoring vitality and relieving fatigue. They are also said to aid in managing diabetes and high blood pressure, and their inherent bitterness can help improve gastrointestinal issues. This slightly bitter delicacy, when seasoned harmoniously with fish sauce and sesame oil, offers a gentle, lingering bitterness that captivates the palate, making it the perfect spring tonic for adults. Enjoy this precious seasonal vegetable, both delicious and healthful!
Main Ingredients- 100g Fatsia shoots (Cham-dureup)
- 1/2 Tbsp Fish sauce (anchovy or tuna sauce)
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Toasted sesame seeds
For Blanching Fatsia Shoots- 1 Liter Water
- 1 Tbsp Coarse salt or sea salt
- 1 Liter Water
- 1 Tbsp Coarse salt or sea salt
Cooking Instructions
Step 1
Preparation: Trim off the tough, woody base of the fatsia shoots. Gently peel away the outer, slightly bitter leaf-like layers from the bottom. The goal is to preserve the fresh, tender parts of the shoots.
Step 2
Washing: Wash the prepared fatsia shoots thoroughly under running water. After washing, drain them in a colander to remove excess water.
Step 3
Blanching: Bring 1 liter of water to a rolling boil in a pot, adding 1 tablespoon of coarse salt. Once boiling, add the fatsia shoots and blanch them quickly for about 1 minute. If the base is thicker, add it first and blanch for 20 seconds, then submerge the entire shoot, blanching for a total of no more than 1 minute. Be careful not to over-blanch, as they can become mushy.
Step 4
Rinsing: Immediately after blanching, transfer the fatsia shoots to a bowl of cold water and rinse them quickly. This step helps maintain their crisp texture and vibrant green color.
Step 5
Squeezing Out Water: Gently gather the blanched fatsia shoots in your hands and squeeze out the water. Avoid squeezing them completely dry; aim to leave about 20% moisture, ensuring they remain slightly damp. This helps the seasoning adhere better.
Step 6
First Seasoning: Place the lightly squeezed fatsia shoots in a bowl. Add 1/2 tablespoon of fish sauce and 1 tablespoon of soup soy sauce. Gently toss and mix the shoots with your fingertips, being careful not to break them, to evenly distribute the seasonings.
Step 7
Second Seasoning and Finishing: Finally, add 1 tablespoon of sesame oil and 1/2 tablespoon of toasted sesame seeds. Gently mix again. Crushing the sesame seeds before adding can enhance their nutty aroma. Enjoy your delicious seasoned fatsia shoots!
