Sautéed Acanthopanax Shoots (Gasi-Ogapisun Namul Muchim)
How to Make Sautéed Acanthopanax Shoots Salad (Gasi-Ogapisun Namul Muchim): Learn about the types and names of spring mountain vegetables, focusing on Gasi Acanthopanax Shoots.
Enjoy a flavorful and healthy side dish made with fresh Gasi Acanthopanax Shoots.
Main Ingredients
- 150g Gasi Acanthopanax Shoots (cleaned weight)
- 1/2 Tbsp Salt (for blanching)
Seasoning
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion (white part)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Fish Sauce (or Soy Sauce)
- 1 Tbsp Plum Extract (or syrup)
- 1 Tbsp Toasted Sesame Seeds (ground)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Whole Toasted Sesame Seeds (for garnish)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion (white part)
- 1 Tbsp Doenjang (fermented soybean paste)
- 1/2 Tbsp Fish Sauce (or Soy Sauce)
- 1 Tbsp Plum Extract (or syrup)
- 1 Tbsp Toasted Sesame Seeds (ground)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1/2 Tbsp Sesame Oil
- 1/2 Tbsp Whole Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
These are the Gasi Acanthopanax Shoots I bought from the market. I expected them to be thorny because of the name ‘Gasi’ (thorn), but the young shoots don’t have any thorns, which is a relief!
Step 2
There isn’t much trimming needed for Gasi Acanthopanax Shoots. Since these were snapped off from the branches, I’ll trim off the very ends and any tough outer skin if present. The tender shoots are usually fine as they are.
Step 3
Bring a pot of water to a boil and add 1/2 tablespoon of salt. Since the quantity of shoots isn’t large, 1/2 tablespoon of salt is sufficient for blanching.
Step 4
Once the water is boiling vigorously, add the prepared Gasi Acanthopanax Shoots and blanch for about 1 minute. The blanching time can vary depending on the thickness of the shoots and the heat. To check for doneness, gently press a stem; it should be tender. Don’t strictly adhere to the 1-minute mark – blanch for less time if they are tender, or slightly longer if they seem tough. Test by pressing or tasting to adjust the time.
Step 5
Immediately after blanching, rinse the Gasi Acanthopanax Shoots in cold running water to stop the cooking process. Wash them two to three times, then gently squeeze out as much excess water as possible with your hands. Properly draining the shoots is key to preventing a watery dish and ensuring the seasoning adheres well.
Step 6
Finely chop the white part of the green onion to measure about 1 tablespoon. This will add a fresh, mild onion flavor to the seasoning.
Step 7
In a mixing bowl, combine the minced garlic (1/2 Tbsp), chopped green onion (1 Tbsp), doenjang (1 Tbsp), fish sauce (or soy sauce, 1/2 Tbsp), plum extract (1 Tbsp), ground toasted sesame seeds (1 Tbsp), perilla oil (1 Tbsp), and sesame oil (1/2 Tbsp). Mix everything thoroughly to create the seasoning paste. Making the seasoning paste beforehand and then adding the blanched vegetables allows the flavors to meld beautifully and coat the shoots evenly.
Step 8
Add the blanched and squeezed Gasi Acanthopanax Shoots to the prepared seasoning. Gently toss and mix everything together, ensuring each shoot is well-coated with the seasoning. Be careful not to over-mix, which can make the shoots mushy.
Step 9
Finally, sprinkle the whole toasted sesame seeds (1/2 Tbsp) over the top for a final touch of texture and nutty flavor. Your Gasi Acanthopanax Shoots Namul Muchim is now ready!
Step 10
Here is the finished Gasi Acanthopanax Shoots Namul Muchim! It has a slightly bitter, refreshing taste that awakens the palate. Enjoy this healthy and flavorful spring mountain vegetable dish with a bowl of freshly steamed rice for a delightful meal.
