Savory and Aromatic Wild Aster Shoot Salad Recipe: A Spring Delicacy for Health!
Wild Aster Shoot Salad
Hello everyone! ‘Strength comes from rice.’ Today, I’m excited to share a delicious recipe for ‘Wild Aster Shoot Salad,’ made from the commonly found wild aster shoots. Also known as ‘tobacco sprouts,’ these nutritious greens grow abundantly in the wild without needing cultivation. They are particularly popular when dried and preserved for winter consumption. Wild aster shoots are known for their properties that help detoxify the body, reduce fever, and promote stomach health. They may also help alleviate inflammation. So, let’s make this flavorful and healthy Wild Aster Shoot Salad!
Main Ingredients- 100g Wild Aster Shoots
- 1 Tbsp Soy Sauce for Soup (Gukganjang)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Finely Chopped Green Onions
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Here are the fresh wild aster shoots, gathered with care. Take a closer look at the leaves, which resemble tobacco leaves. These are precious shoots, personally harvested from the countryside!
Step 2
Gently soak the cleaned wild aster shoots in cold water mixed with 2 tablespoons of vinegar for about 10 minutes. This helps remove any residual dirt or pesticides. Afterward, rinse them thoroughly under running water three to four times and shake off excess moisture.
Step 3
Now, it’s time to blanch the shoots. Fill a pot generously with water and bring it to a rolling boil over high heat. Add 1 tablespoon of salt to the boiling water. Blanch the wild aster shoots briefly, just until they slightly wilt. The salt increases the boiling point of water, helping to retain the vibrant green color and cook the shoots tenderly in a short amount of time.
Step 4
Immediately after blanching, transfer the shoots to cold water and rinse them repeatedly to cool them down completely. This step is crucial for maintaining a crisp texture and preventing them from becoming mushy. Once cooled, gently squeeze out as much water as possible using both hands. Excess water can make the salad taste bland.
Step 5
After squeezing out the water, cut the wild aster shoots into bite-sized pieces. If the shoots are too long, they can be awkward to mix or eat with chopsticks. Cutting them into manageable pieces will make the salad much more enjoyable.
Step 6
Let’s prepare the seasonings. Finely chop the green onions. You’ll also need half a tablespoon of minced garlic, 1 tablespoon of soy sauce for soup (Gukganjang), 1 tablespoon of sesame oil, and 1 tablespoon of toasted sesame seeds for a nutty aroma. Using Gukganjang instead of regular salt adds a deep, savory flavor profile while preserving the natural taste of the shoots.
Step 7
In a large bowl, combine the chopped wild aster shoots and all the prepared seasonings. Sprinkle the seasonings over the shoots and gently mix them with your hands first to ensure they are evenly distributed. This preliminary mixing helps the seasonings penetrate the shoots evenly, resulting in a well-seasoned salad.
Step 8
Now, gently toss everything together until the wild aster shoots are well coated with the seasonings. Your fragrant and healthy Wild Aster Shoot Salad is ready! It pairs wonderfully with a warm bowl of rice.
