Fragrant Spring Delicacies: Sautéed Spring Greens & Pan-Fried Aralia Cordata
Taste the Spring: Blanched Spring Greens and Crispy Pan-Fried Aralia Cordata
Savor the essence of spring with this delightful recipe featuring blanched mountain greens like Korean angelica tree shoots, prickly ash leaves, and aralia cordata, complemented by savory and crispy pan-fried aralia cordata fritters. A truly special meal that captures the spirit of the season.
Ingredients for 3 Types of Blanched Spring Greens- 1 handful of Korean angelica tree shoots
- 1 handful of prickly ash leaves
- 1 handful of aralia cordata (dureup)
- 1 Tbsp coarse sea salt (for blanching)
- Chogochujang (vinegar-gochujang sauce) for dipping
Ingredients for Pan-Fried Aralia Cordata- 1 handful of aralia cordata (dureup) (approx. 100g)
- 3 Tbsp pancake mix (buchimgaru)
- 3 Tbsp cold water
- 1 egg
- Pinch of salt (for seasoning dureup)
- Plenty of cooking oil (for frying)
- Pinch of toasted sesame seeds (for garnish, optional)
- Chogochujang (vinegar-gochujang sauce) for dipping
- 1 handful of aralia cordata (dureup) (approx. 100g)
- 3 Tbsp pancake mix (buchimgaru)
- 3 Tbsp cold water
- 1 egg
- Pinch of salt (for seasoning dureup)
- Plenty of cooking oil (for frying)
- Pinch of toasted sesame seeds (for garnish, optional)
- Chogochujang (vinegar-gochujang sauce) for dipping
Cooking Instructions
Step 1
First, prepare the blanched spring greens. Fill a pot with plenty of water, add 1 Tbsp of coarse sea salt, and bring to a rolling boil. Carefully add the Korean angelica tree shoots, prickly ash leaves, and aralia cordata one by one into the boiling water. Blanch each for about 30 seconds to 1 minute. Blanching them quickly just until they wilt preserves their texture and nutrients.
Step 2
Rinse the blanched Korean angelica tree shoots under cold water and gently squeeze out any excess water.
Step 3
Similarly, rinse the blanched prickly ash leaves under cold water, drain well, and then roughly chop them into bite-sized pieces.
Step 4
Rinse the blanched aralia cordata under cold water and squeeze out the moisture. Trim off the tough bottom ends. Arrange these three types of blanched greens attractively on a plate, serving them with chogochujang for dipping. Your fragrant blanched spring greens are now ready!
Step 5
Now, let’s make the pan-fried aralia cordata. In a bowl, combine 3 Tbsp of pancake mix, 3 Tbsp of cold water, and 1 egg. Whisk until smooth, ensuring there are no lumps. The batter should be thick enough to coat the greens well, but not too dense.
Step 6
Lightly season the prepared aralia cordata with a pinch of salt and gently toss them. Seasoning them lightly helps to enhance their natural, delicate flavor.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Arrange the seasoned aralia cordata in a single layer in the hot pan. Ensure there’s enough oil to prevent sticking.
Step 8
Pour the prepared batter evenly over the aralia cordata using a spoon or ladle, ensuring they are well-coated. It’s best to spread the batter thinly to cover the greens.
Step 9
Cook over medium-low heat until one side is golden brown and crispy. Then, carefully flip and cook the other side until it’s also golden brown and crisp. Keep an eye on the heat to prevent burning. Cooking thoroughly is key to achieving a delightful crispiness.
Step 10
Once beautifully golden and crisp, cut the pan-fried aralia cordata into desired portions and arrange them neatly on a serving plate.
Step 11
Optionally, sprinkle with toasted sesame seeds for garnish. Serve with a side of tangy and sweet chogochujang for dipping. Enjoy this delicious combination of fragrant blanched spring greens and crispy pan-fried aralia cordata, a perfect taste of spring!
