Blanched Angelica Tree Shoots with Spicy-Sweet Gochujang Dip
How to Blanch Angelica Tree Shoots (Chamdureup): Preparation and Serving
Enjoy the fresh, slightly bitter taste of blanched angelica tree shoots, served with a delicious spicy and sweet gochujang dipping sauce. A perfect spring delicacy!
Ingredients
- Fresh Angelica Tree Shoots (Chamdureup)
- 1/2 Tbsp Coarse Salt (for blanching)
Spicy-Sweet Gochujang Dip
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 3 Tbsp Vinegar
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tsp Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 3 Tbsp Vinegar
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Here are the fresh angelica tree shoots (Chamdureup). They are perfectly sized for enjoying right now.
Step 2
The base of the shoots might be woody since they were cut from the tree. Trim off the tough, woody part at the bottom. Gently peel away the scale-like outer layers covering the stem. This ensures a tender bite.
Step 3
Angelica tree shoots have tiny, sharp spines, especially on the lower parts.
Step 4
Even though the shoots might be small, the spines can be quite sharp. It’s best to wear cooking gloves while preparing them. Use the back of a knife or the dull side of the blade to gently scrape away the spines, making them smooth and safe to eat.
Step 5
If the base of the shoots is a bit thick, make a small cross-shaped incision (like a ‘+’ sign) at the cut end. This helps the shoots cook more evenly and makes them easier to eat.
Step 6
Fill a pot with enough water to cover the shoots and add 1/2 tablespoon of coarse salt. Bring the water to a rolling boil. The salt helps to maintain the vibrant green color and reduce any bitterness.
Step 7
Once the water is boiling, carefully add the shoots, starting with the thicker, trimmed ends first. Blanch them for about 10 seconds. Then, add the leafy parts and continue blanching for approximately 1 minute in total. The blanching time can vary depending on how tender the shoots are. If they are very young and tender, you might need less time. Over-blanching will make them mushy, so watch them closely. Adjust the time based on the shoots’ condition.
Step 8
Immediately transfer the blanched shoots into a bowl of cold water. This stops the cooking process, preserving their crisp texture and bright green color. Gently squeeze out any excess water. This is important so the dipping sauce adheres well.
Step 9
Now, let’s make the delicious dipping sauce! In a small bowl, combine 1 tablespoon of minced garlic, 1 tablespoon of sugar, 3 tablespoons of vinegar, 3 tablespoons of gochujang, and 1 teaspoon of toasted sesame seeds. Mix everything together until well combined. You can adjust the amount of vinegar and sugar to suit your personal preference for sweetness and tanginess.
Step 10
Your beautiful blanched angelica tree shoots with spicy-sweet gochujang dip are ready! This dish highlights the fresh, natural flavors of the shoots, perfectly complemented by the savory dip. Enjoy this taste of spring!
