Spicy and Sweet Stir-Fried Petasites Japonicus Stems
How to Make Spicy Petasites Japonicus Stems with Gochujang Sauce
Typically, Petasites Japonicus stems are seasoned with perilla seed powder for a nutty flavor. Here, I’ll introduce a recipe for a spicy variation. ^^
Ingredients- Petasites Japonicus stems, 330g
Seasoning- Gochugaru (Korean chili flakes) 1 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Perilla oil 1 Tbsp
- Anchovy sauce or fish sauce 1 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Water 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Blanching- Water 1L
- Salt 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Gochujang (Korean chili paste) 2 Tbsp
- Perilla oil 1 Tbsp
- Anchovy sauce or fish sauce 1 Tbsp
- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Water 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Blanching- Water 1L
- Salt 1 Tbsp
Cooking Instructions
Step 1
In a bowl, combine all the seasoning ingredients: gochugaru, gochujang, perilla oil, anchovy sauce, soy sauce, sugar, and water. Mix them thoroughly until well combined to create the seasoning paste. Ensure there are no lumps for a smooth sauce.
Step 2
Rinse the Petasites Japonicus stems under running water two or three times to remove any dirt or debris. Make sure to wash them thoroughly to ensure they are clean.
Step 3
In a pot, bring 1 liter of water and 1 tablespoon of salt to a rolling boil over high heat. Once the water is boiling, add the cleaned Petasites Japonicus stems and blanch them. Adding a bit of salt helps to reduce any bitterness and maintain a vibrant green color.
Step 4
To check if the stems are tender, take one out and briefly cool it in cold water. Try bending it; if it bends easily without snapping, it’s cooked to perfection. Be careful not to overcook, as they can become mushy.
Step 5
Once blanched, transfer the stems to a colander. Rinse them under cold running water to cool them down, then peel off the outer skin. You can usually grasp the skin at the thicker end (top part) and pull it downwards to peel it off relatively easily. Removing this tough outer layer ensures a tender texture.
Step 6
Cut the peeled and trimmed Petasites Japonicus stems into bite-sized pieces, about 3-4 cm long, and place them in the bowl with the prepared seasoning paste. Adjust the amount of seasoning to your preference. Gently mix everything together with your hands or chopsticks until the stems are evenly coated. Sprinkle with toasted sesame seeds for added flavor and visual appeal.
