Braided Aralia and Savory Meat Patties: A Taste of Spring
Spring Delicacy Aralia’s Unique Transformation: Recipe for Braided Aralia and Delicious Meat Patties
Introducing a special recipe featuring fresh aralia shoots, capturing the essence of spring. To make them easier to handle and eat, I’ve creatively braided the delicate aralia. Now you can enjoy dipping them in spicy dipping sauce (chojang) without worrying about them falling apart! Paired with tender and savory meat patties, the flavor is simply exquisite, surpassing even seafood pancakes. This dish creates a clean and fragrant spring meal that is both satisfying and healthy, perfect even when you’re not feeling particularly hungry.
Aralia Preparation- 6 fresh aralia shoots
- 3 Tbsp sweet and spicy dipping sauce (chojang)
Savory Meat Patties Ingredients- 100ml minced pork
- 1 Tbsp mirin (cooking wine)
- 1/2 tsp salt
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp brown sugar
Vegetable Mix for Color and Flavor- 1 green onion or scallion (finely chopped)
- 1 fresh egg
- 1/5 carrot (finely julienned or minced)
- 100ml minced pork
- 1 Tbsp mirin (cooking wine)
- 1/2 tsp salt
- 1/2 Tbsp minced garlic
- 2 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp brown sugar
Vegetable Mix for Color and Flavor- 1 green onion or scallion (finely chopped)
- 1 fresh egg
- 1/5 carrot (finely julienned or minced)
Cooking Instructions
Step 1
First, prepare the fresh aralia shoots. Gently remove any leaves and rinse them thoroughly under running water. Place them on a steamer basket or colander that fits into a pot, with the root ends facing downwards.
Step 2
Fill a deep pot with plenty of water and bring it to a boil over high heat. Once the water is boiling, add 1/2 Tbsp of salt. This will help the aralia maintain its vibrant green color and reduce any bitterness.
Step 3
When the water is at a rolling boil, carefully place the prepared steamer basket into the pot. Submerge about half of the aralia’s root ends into the boiling water for 20 seconds. Then, lower the entire basket to fully submerge the aralia and blanch for about 30 seconds more. This will result in a crisp yet tender texture.
Step 4
Immediately transfer the blanched aralia to cold water and rinse them several times to quickly cool them down. Gently squeeze out excess water with your hands. Place the aralia on a cutting board and trim off the tough root ends. Then, divide each aralia shoot into three sections and braid them like hair to create a neat shape.
Step 5
To make the meat patties, place the minced pork in a bowl. Add all the seasoning ingredients (mirin, salt, minced garlic, soy sauce, plum extract, brown sugar) and mix well to marinate.
Step 6
Prepare the egg and vegetable mixture. In a separate bowl, combine the chopped green onion, finely minced carrot, and the egg. Mix everything together. (Tip: Finely julienned carrots add a pleasant texture!) Add 1 heaping tablespoon of pancake mix to this vegetable mixture and stir until well combined. Cover the bowl with plastic wrap and refrigerate for about 30 minutes; this will make the mixture easier to shape.
Step 7
Remove the meat mixture from the refrigerator and shape it into small, flat patties. (Refer to the accompanying photos for visual guidance on shaping.)
Step 8
Lightly oil a frying pan and preheat over low heat. Place the formed meat patties in the pan and cook, flipping them occasionally, until they are golden brown on both sides and cooked through. Be sure to manage the heat to prevent burning.
Step 9
Arrange the well-cooked meat patties on a plate. Place the beautifully braided aralia shoots alongside them. Finish by sprinkling some toasted sesame seeds for an extra touch of flavor and presentation. Your elegant spring dish is now complete!
Step 10
The combination of the savory meat patties and the fragrant aralia is truly fantastic! Experience the taste of spring filling your palate. This dish is perfect as a healthy and delicious meal. Enjoy!
