Aromatic Spring Delight: Sautéed Aralia Cordata Pasta
A Must-Try Spring Delicacy! Fragrant and Healthy Aralia Cordata Oil Pasta Recipe. A Unique Pasta Dish Made with Seasonal Aralia Cordata.
Hello everyone! This is Jina, your cooking enthusiast. Today, I’m thrilled to share a special pasta dish bursting with the fresh flavors of spring. The aromatic, seasonal Aralia Cordata (Korean Angelica Tree) harmonizes beautifully with rich olive oil, creating a truly wonderful taste sensation. Let’s make this simple yet elegant Aralia Cordata oil pasta that highlights the natural flavors of fresh ingredients. Shall we get started?
Pasta Ingredients- 1 handful of fresh Aralia Cordata (dureup)
- Pasta (Spaghetti or Linguine recommended) – 1 serving
- 1 bay leaf
- 1 Tbsp coarse salt (for boiling pasta)
- 2-3 Korean red chili peppers (gochugaru flakes) or dried red chili flakes (adjust to taste)
- 2 Tbsp sliced black olives
- 2 Tbsp garlic, thinly sliced
- 6 peeled and deveined shrimp (thawed if frozen)
- 1/4 onion, thinly sliced
Pasta Seasoning (Measurements based on standard Korean tablespoon)- 1 Tbsp anchovy sauce (for umami)
- 5 Tbsp extra virgin olive oil
- 0.5 Tbsp black pepper (freshly ground recommended)
- 1 Tbsp anchovy sauce (for umami)
- 5 Tbsp extra virgin olive oil
- 0.5 Tbsp black pepper (freshly ground recommended)
Cooking Instructions
Step 1
First things first, let’s prepare our ingredients for a delicious pasta! Thoroughly wash the fresh Aralia Cordata, and pre-chop any vegetables you’ll be using. This makes the cooking process much smoother.
Step 2
Gently squeeze out excess water from the blanched Aralia Cordata. This process mellows its slightly bitter taste, allowing it to blend better with the pasta.
Step 3
Cut the prepared Aralia Cordata into bite-sized pieces (about 2-3 cm) and set aside. Cutting them too small can cause them to break down during cooking, so aim for a moderate size.
Step 4
Heat a wide pan over medium-low heat and generously add extra virgin olive oil. Add the thinly sliced garlic and sauté slowly until fragrant, being careful not to burn it. The garlic should turn golden and release a nutty aroma.
Step 5
If you’d like a touch of heat, add the dried red chili flakes or broken red chili peppers at this stage and sauté with the garlic. You can adjust the spiciness by removing the seeds.
Step 6
Thinly slice the onion and add it to the pan along with the sliced black olives. Sauté together with the garlic until the onions become translucent and softened, which will deepen the overall flavor.
Step 7
Now, it’s time to cook the pasta. Bring a pot of generously salted water to a boil. Add the bay leaf and 1 Tbsp of coarse salt. Cook the pasta for 1-2 minutes less than the package instructions, aiming for an ‘al dente’ texture.
Step 8
Drain the cooked pasta and immediately add it to the pan with the garlic and onions. Reserve about 3 Tbsp of the pasta water (starchy cooking water) and add it to the pan. This will help the pasta stay moist and coat beautifully. ★
Step 9
Add 1 Tbsp of anchovy sauce for an extra layer of umami. Instead of soy sauce or salt, anchovy sauce pairs wonderfully with seafood and adds a richer depth of flavor.
Step 10
Finally, season with about 0.5 Tbsp of black pepper. Using freshly ground pepper will enhance the aroma. (Adjust seasoning to your preference!)
Step 11
Now, add the prepared Aralia Cordata to the pan and stir-fry quickly over high heat. The key is to preserve its crisp texture and fresh aroma. Avoid overcooking, as it can become mushy.
Step 12
Add the thawed shrimp and toss everything together quickly until the shrimp are cooked and coated with the sauce. The shrimp will release their flavor into the pasta as they cook.
Step 13
Here’s the secret finishing touch! Add 1 Tbsp of perilla oil (deulgireum). This will significantly boost the nutty aroma and create a fantastic harmony with the Aralia Cordata. ♡
Step 14
And there you have it! Your aromatic Aralia Cordata pasta, brimming with the essence of spring and a rich, delightful flavor, is complete! Enjoy your meal! 🙂
