Aromatic Acanthopanax Shoot Salad (Gasiogapi Sunnamul Muchim)
Experience the Unique Aroma of Spring with Acanthopanax Shoot Salad!
Hello everyone! Today, I’m excited to share a recipe for a delicious Acanthopanax shoot salad, a wonderful spring vegetable. Acanthopanax, also known as ‘Ogaphi,’ gets its name from its purported five key health benefits. It’s renowned for boosting vitality, anti-aging properties, strengthening muscles and bones, potentially aiding in stroke recovery, and protecting internal organs. This salad offers a unique, slightly bitter taste that’s both refreshing and beneficial for your health. Let’s make this flavorful and healthy spring dish together!
Main Ingredients- Acanthopanax shoots 160g
- Salt 1 Tbsp (for blanching)
- Home-brewed soy sauce 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
As the greenery deepens in this season, the mountains surrounding my rural home are abundant with nature’s gifts – healthy ingredients! With a little diligence, one can gather various spring vegetables, each with its distinct flavor and aroma, allowing us to truly savor the joy of the changing seasons. Today, I’m presenting a salad made with Acanthopanax shoots, known for their unique fragrance.
Step 2
First, carefully peel off any rough outer skin from the Acanthopanax shoots. Once prepared, wash them thoroughly under running water. Then, place them in a colander to drain excess moisture. This preparation ensures a cleaner final dish.
Step 3
Now, bring a pot of water to a rolling boil with 1 Tbsp of salt. Add the prepared Acanthopanax shoots and blanch them quickly until they turn a vibrant green. It’s crucial not to overcook them; they should retain a slight crispness. Blanch for about 30 seconds to 1 minute.
Step 4
Immediately after blanching, rinse the Acanthopanax shoots under cold or running water to cool them down and preserve their bright green color. Once rinsed, place them back in the colander and press gently to remove as much water as possible.
Step 5
Finally, gently squeeze out any remaining moisture from the Acanthopanax shoots with your hands. Be careful not to squeeze too hard, as this could make the shoots mushy. Place the blanched shoots in a bowl. Add 1 Tbsp of home-brewed soy sauce, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Gently mix everything together with your hands until well combined. Your delicious Acanthopanax shoot salad is ready!
Step 6
Acanthopanax shoot salad has a characteristic slightly bitter taste, which is often considered a sign of its health benefits. Enjoy this nutritious and flavorful salad that is sure to awaken your palate.
Step 7
I didn’t realize this when I lived in the city, but since moving to the countryside, I find great joy in preparing meals with fresh, seasonal ingredients. Even simple meals become abundant and delightful when made with these healthy, seasonal ingredients.
Step 8
Before this season passes, why not try this Acanthopanax shoot salad, a gift from nature that can only be enjoyed in spring? It’s a special seasonal delicacy that’s both healthy and delicious!
