Nangi (Korean Angelica Tree Shoots) Seasoned with Gochujang
Fragrant Spring Vegetable: Nangi Seasoned with Gochujang
This Nangi (Korean Angelica Tree Shoots) salad, seasoned with gochujang, is a delightful dish that will awaken even the most dormant appetite. Enjoy the taste of spring with this simple yet deeply flavorful recipe.
Main Ingredients
- 1 bunch Nangi (Korean Angelica Tree Shoots, approx. 100g)
- 1/2 Tbsp coarse sea salt (for blanching)
Seasoning Ingredients
- 1/2 Tbsp minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup) or honey (adjust to taste)
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
- 1/2 Tbsp minced garlic
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligodang (corn syrup) or honey (adjust to taste)
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare the Nangi: Carefully select fresh Nangi. Remove any yellow or wilted leaves. Gently brush off any dirt from the roots, or trim them if necessary. Rinse the Nangi thoroughly under running water multiple times to remove all impurities. Ensure the roots are clean to avoid any bitterness and enjoy a clean flavor.
Step 2
Blanch the Nangi: Bring a pot of water to a boil and add 1/2 Tbsp of coarse sea salt. Once the water is boiling, add the cleaned Nangi and blanch for no more than 30 seconds. Be careful not to overcook the Nangi, as it can become mushy and lose its aroma. Immediately plunge the blanched Nangi into cold water to stop the cooking process and cool it down. Squeeze out any excess water gently. This process helps retain the vibrant green color and a crisp texture.
Step 3
Cut the Nangi: After rinsing and squeezing out the water, cut the Nangi into bite-sized pieces, about 3-4 cm long. Cutting them to a manageable length will make them easier to eat.
Step 4
Make the Gochujang Sauce: In a small bowl, combine the minced garlic (1/2 Tbsp), Gochujang (1 Tbsp), Oligodang or honey (1 Tbsp), and sesame oil (1/2 Tbsp). Mix well to create a flavorful seasoning paste. Adjust the sweetness to your preference.
Step 5
Combine with Seasoning: Add the prepared Gochujang sauce to the cut Nangi.
Step 6
Gently Mix: Gently toss the Nangi with the sauce using your hands until evenly coated. Avoid mixing too vigorously, as this can break the delicate shoots. A gentle mixing motion is key. Finish by sprinkling some toasted sesame seeds on top for an extra nutty aroma and flavor.
