Freshly Blanched Aralia Shoots and Acanthopanax Buds
A Healthy Recipe Featuring Seasonal Wild Greens: Blanched Aralia Shoots and Acanthopanax Buds
Introducing a healthy recipe using Aralia shoots and Acanthopanax buds, which are in season from April to May, filled with the essence of spring. These precious wild greens, easily found in rural markets, traditional markets, and increasingly in city supermarkets, are packed with beneficial nutrients like abundant plant-based protein, vitamins 1, 2, C, calcium, and dietary fiber, making them a truly healthy food. The chewy and fragrant Aralia shoots are best enjoyed blanched and dipped in ‘cho-gochujang’ (spicy-sweet red pepper paste sauce), but they can also be prepared as tempura, pancakes, or pickles. Why not boost your immunity this spring with the seasonal Aralia shoots and Acanthopanax buds, nature’s gift? We are especially grateful to my sister’s mother-in-law on Jukdo Island, Tongyeong, who personally harvested and sent us these precious greens, allowing us to enjoy them with extra gratitude and delight. Mother-in-law, please stay healthy! ^^♡♡♡♡
Main Ingredients- 1 handful of fresh Aralia shoots
- 1 handful of young Acanthopanax buds
Seasoning & Accompaniments- 1 Tbsp coarse sea salt (for blanching)
- Cho-gochujang (spicy-sweet red pepper paste sauce), to taste
- 1 Tbsp coarse sea salt (for blanching)
- Cho-gochujang (spicy-sweet red pepper paste sauce), to taste
Cooking Instructions
Step 1
The fresh Aralia shoots and Acanthopanax buds, carefully sent from the island, have arrived. You can feel their natural freshness.
Step 2
The lush green color of the Acanthopanax buds is truly beautiful. They look as fresh as if they were just picked.
Step 3
To thoroughly wash off any soil from the Aralia shoots and Acanthopanax buds, soak them in water for about 30 minutes. Change the water in between to gently loosen and remove the soil.
Step 4
Here are the Aralia shoots after being washed clean. Their leaves and stems are fresh and firm, exuding the vibrancy characteristic of spring greens.
Step 5
The washed Acanthopanax buds are neatly arranged. As they are young buds, there are slight thorns on the stems, but they are not sharp enough to hurt or be bothersome. (Acanthopanax buds can have a slightly bitter taste, which might be an acquired taste for some.)
Step 6
Now it’s time to blanch the Aralia shoots and Acanthopanax buds. Bring a generous pot of water to a boil, add 1 tablespoon of coarse sea salt, and quickly blanch the Aralia shoots and Acanthopanax buds for about 1-2 minutes. The sea salt helps to mellow out the strong aroma and bitterness characteristic of these greens, while also acting as a mild seasoning, making them more delicious.
Step 7
Enjoy a healthy boost with these refreshing spring greens. Dipping the fragrant blanched Aralia shoots and slightly bitter Acanthopanax buds in the sweet and sour cho-gochujang will revive your appetite and restore your energy. May you welcome a healthy spring with these precious gifts from nature, in season.^^
