Tender Boiled Octopus with Aromatic Angelica Tree Sprouts
Boiling Angelica Tree Sprouts and Preparing Boiled Octopus
A delightful dish featuring the subtle flavor of boiled Angelica tree sprouts (also known as ‘Gae-durup’) paired with the chewy texture of perfectly boiled octopus. This recipe highlights the fresh, spring-like aroma of the sprouts and the satisfying chew of the octopus. Enjoy this simple yet elegant dish with a side of spicy-sweet chili sauce for a taste of spring.
Ingredients
- Angelica Tree Sprouts (Gae-durup)
- Pre-cooked Octopus
Cooking Instructions
Step 1
I picked these fresh Angelica tree sprouts by hand from the Angelica tree in my garden. They carry the vibrant essence of spring.
Step 2
These sprouts don’t require much preparation. Simply peel off the rough outer skin from the tips of the sprouts for a cleaner look and texture.
Step 3
After trimming, rinse the prepared Angelica tree sprouts under running water. It’s also perfectly fine to rinse them after blanching if you prefer.
Step 4
To blanch the sprouts, fill a pot with enough water to cover them generously. Once the water comes to a rolling boil, add 1 tablespoon of salt. The salt helps to brighten the sprouts’ color and remove any bitterness.
Step 5
Start by adding the thicker stems of the Angelica tree sprouts to the boiling water. Unlike some other spring vegetables, the thicker stems of these sprouts are not necessarily tougher. Be careful not to over-blanch, as this can lead to a mushy texture.
Step 6
When the water is at a vigorous boil, place the Angelica tree sprouts into the pot, starting with the stems. Gently push them down with a whisk or utensil to ensure they are fully submerged. After a short while, flip them over to submerge the other side and press them down into the boiling water.
Step 7
Place the sprouts in the boiling salted water, stems first, and submerge them. Flip them once to ensure even cooking, and then quickly remove them. The key is a rapid blanching process. Overcooking will diminish their crisp texture.
Step 8
Immediately transfer the blanched Angelica tree sprouts into a bowl of cold running water. This rapid cooling process is crucial for maintaining their crisp texture. Gently swish them around in the cold water to rinse off any residual impurities and to fully cool them down.
Step 9
Once thoroughly chilled, gather the sprouts and squeeze out as much water as possible using your hands. Removing excess water is essential for a pleasant texture and to prevent sogginess. Your Angelica tree sprouts are now perfectly blanched!
Step 10
Now, let’s prepare the star of the dish: the octopus. Take out the octopus legs from the freezer.
Step 11
It’s easiest to slice the octopus thinly while it’s still frozen. Slice them into bite-sized pieces that are easy to pick up with chopsticks.
Step 12
Arrange the blanched Angelica tree sprouts and the thinly sliced boiled octopus artfully on a plate. Drizzle a little spicy-sweet chili sauce (‘gochujang’ based sauce) over them, or serve it on the side. This dish offers a wonderful combination of the fresh, aromatic sprouts and the satisfyingly chewy octopus. Enjoy this taste of spring!
