Aromatic Korean Angelica Tree Leaves Salad Recipe
Fragrant Spring Vegetable: Korean Angelica Tree Leaves Salad
We’re introducing a delicious Korean Angelica Tree Leaves salad, packed with the freshness of spring. Although the season is slightly past, we’re sharing this recipe now to add a wonderful aroma to your table! It’s simple yet exceptionally healthy and flavorful.
Main Ingredients- Korean Angelica Tree Leaves (Bangpum Namul) 1 bunch (approx. 100-150g)
- Onion 1/4
- Green Onion (white part) 1/4 stalk
Seasoning- Doenjang (Korean soybean paste) 2 Tbsp
- Minced garlic 1 Tbsp
- Sesame seeds (toasted) 1/2 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Perilla oil 3 Tbsp
- Oligosaccharide or corn syrup 1 Tbsp
- Doenjang (Korean soybean paste) 2 Tbsp
- Minced garlic 1 Tbsp
- Sesame seeds (toasted) 1/2 Tbsp
- Gochugaru (Korean chili flakes) 1/2 Tbsp
- Perilla oil 3 Tbsp
- Oligosaccharide or corn syrup 1 Tbsp
Cooking Instructions
Step 1
First, wash the Korean Angelica Tree Leaves thoroughly. Trim any particularly dirty parts and cut any long stems to a manageable size. Bring a pot of water to a boil with a pinch of salt. Briefly blanch the leaves in the boiling water for about 10 seconds – just enough to slightly soften them. Overcooking will make them mushy, so be mindful of the timing! Immediately transfer the blanched leaves to cold water to cool them down. Then, drain them well in a colander, pressing out as much water as possible.
Step 2
Once the leaves are well-drained, chop them into bite-sized pieces (about 3-4 cm long). Add 1 Tbsp of perilla oil to the chopped leaves and gently mix them. This step helps to tenderize the leaves and infuse them with a nutty aroma before adding the main seasonings.
Step 3
In a mixing bowl, combine the Doenjang (2 Tbsp), minced garlic (1 Tbsp), toasted sesame seeds (1/2 Tbsp), Gochugaru (1/2 Tbsp), and oligosaccharide (1 Tbsp). Add the remaining 2 Tbsp of perilla oil. Also add the thinly sliced onion and green onion. Gently toss and mix everything together until the seasonings are evenly distributed and coat the leaves. It’s important to mix gently so the leaves don’t get bruised. Taste and adjust the Doenjang or perilla oil if needed, according to your preference. Serve the finished salad beautifully on a plate for a fragrant and healthy spring side dish.
