Savory Korean Angelica Tree Shoots Salad with Gochujang
Gochujang-seasoned Angelica Tree Shoots Salad
When I first moved to Gimhae, I didn’t know what kind of tree this was and couldn’t eat its shoots. A neighbor told me it was Angelica Tree shoots, and once I tried them, they were incredibly delicious! This recipe transforms these unique shoots into a delightful side dish with a savory, slightly sweet, and spicy Gochujang dressing. Enjoy the pleasant bitterness and nutty flavor!
Salad Ingredients- 200g Angelica Tree Shoots (young and tender)
- 1 Tbsp chopped Green Onions
- 1 Tbsp Coarse Sea Salt (for blanching)
Dressing Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (Korean soybean paste)
- 1 Tbsp Tuna Extract (or soy sauce)
- 1 Tbsp minced Garlic
- 1 Tbsp toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1 tsp Doenjang (Korean soybean paste)
- 1 Tbsp Tuna Extract (or soy sauce)
- 1 Tbsp minced Garlic
- 1 Tbsp toasted Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Select only the young and tender Angelica Tree shoots. Bring a pot of water to a rolling boil, add 1 Tbsp of coarse sea salt, and briefly blanch the shoots for about 30 seconds to 1 minute. Be careful not to overcook, as they can become mushy. Immediately rinse the blanched shoots under cold running water to cool them down. Once cooled, gently squeeze out excess water. Properly draining is crucial for the seasoning to adhere well and prevent the salad from becoming watery.
Step 2
In a mixing bowl, combine 1 Tbsp Gochujang, 1 tsp Doenjang, 1 Tbsp Tuna Extract (or soy sauce if unavailable), and 1 Tbsp minced Garlic. Mix these dressing ingredients thoroughly until well combined. Set aside the sesame oil and toasted sesame seeds to be added at the very end.
Step 3
Add the drained Angelica Tree shoots to the bowl with the mixed dressing. Gently toss and massage the shoots with your hands to coat them evenly with the seasoning. Be tender to maintain their texture. Finally, drizzle in 1 Tbsp of sesame oil and sprinkle 1 Tbsp of toasted sesame seeds. Give it one last gentle toss. Your delicious Angelica Tree Shoots Salad is now ready! Adding the chopped green onions will enhance the color and add a fresh aromatic note.
Step 4
Now, beautifully arrange this freshly made Angelica Tree Shoots Salad on a serving plate. The unique subtle aroma and slightly bitter taste of Angelica Tree shoots can be an acquired taste for some, but those who appreciate it find it truly captivating. It makes an excellent side dish for any meal or even a tasty appetizer.
Step 5
Because we used particularly young and tender shoots for this recipe, they are delightfully savory and pleasant to chew. The chewy yet tender texture provides a wonderful sensation in your mouth. If you find the slightly bitter taste a bit strong, you can increase the amount of Gochujang in the dressing or add a touch of sugar to balance the flavors.
Step 6
A few years ago, I also made Jangajji (pickled Angelica Tree shoots), which was also a fantastic delicacy. The sweet, sour, and salty flavors were incredibly addictive, especially on days when appetite is low – it truly was a rice thief! Angelica Tree shoots are versatile, and making them into a pickle to enjoy later is also a great option. If you have the chance, try using them in various ways.
Step 7
Angelica Tree shoots are delicious seasoned with spicy Gochujang, and also wonderful when seasoned simply with nutty Doenjang! Today, I mixed both to create a balanced flavor profile, and the resulting umami was truly remarkable. If you’re trying Angelica Tree shoots for the first time, this recipe is a perfect and approachable way to begin.
