Fragrant Spring Delight: Aralia Shoot Rice
Healthy Spring Healing Food: How to Make Aralia Shoot Rice
Savor the taste of spring with this delightful Aralia Shoot Rice (Dureupbap). Made with fresh mountain aralia shoots gifted by my nephew, this dish is not only delicious but also incredibly healthy and nourishing. We’ve enjoyed aralia shoots as blanched side dishes and savory pancakes, but this time, we’re transforming them into a comforting rice bowl, perfect for a light and healthy spring meal. Served with a zesty wild chive (dallae) sauce, this is a truly revitalizing dish that will awaken your senses and bring the essence of spring right to your table.
For the Rice
- 1 bunch fresh Aralia Shoots (Dureup)
- 2 cups Rice (standard amount for your preferred cooking)
- 2-3 dried Shiitake Mushrooms
For the Wild Chive Sauce
- 20g fresh Wild Chives (Dallae)
- 2 Tbsp Soy Sauce
- 1 Tbsp Tuna Extract (fish sauce can be substituted if unavailable)
- 2 Tbsp Water
- 1 Tbsp Sesame Oil
- 1 tsp Gochugaru (Korean chili flakes, fine)
- 1.5 Tbsp Toasted Sesame Seeds
- 2 Korean Green Chilies (finely chopped)
- 20g fresh Wild Chives (Dallae)
- 2 Tbsp Soy Sauce
- 1 Tbsp Tuna Extract (fish sauce can be substituted if unavailable)
- 2 Tbsp Water
- 1 Tbsp Sesame Oil
- 1 tsp Gochugaru (Korean chili flakes, fine)
- 1.5 Tbsp Toasted Sesame Seeds
- 2 Korean Green Chilies (finely chopped)
Cooking Instructions
Step 1
First, let’s prepare the aralia shoots. Trim off the tough bottom ends and gently peel away the scale-like outer layers. Rinse them carefully under running water and pat them dry. This preparation helps to reduce any slight bitterness and enhances their tender texture.
Step 2
Dried shiitake mushrooms will add a wonderful depth of flavor and aroma. Soak the dried shiitake mushrooms in lukewarm water for about 30 minutes, or until they are fully softened. Squeeze out any excess water, remove the tough stems, and slice them into bite-sized pieces.
Step 3
Now, let’s cook the delicious rice! Rinse the rice thoroughly and place it in your rice cooker. For an extra layer of umami, you can use the shiitake mushroom soaking water as part of your cooking liquid (plain water works just fine too). Arrange the sliced shiitake mushrooms over the rice and begin cooking. Aralia shoots can become mushy if overcooked. To achieve the best texture, it’s recommended to add the aralia shoots during the final steaming period after the rice is almost done, or mix them in just before serving. (I personally prefer adding the shoots when the rice is cooked and letting it steam for about 5-10 minutes).
Step 4
While the rice is cooking, let’s make the flavorful sauce! Wash the fresh wild chives well, trim the root ends, and finely chop them to preserve their fresh aroma. Finely chop the Korean green chilies as well. In a medium bowl, combine the chopped wild chives, chopped chilies, soy sauce, tuna extract, water, sesame oil, gochugaru, and toasted sesame seeds. Mix everything together thoroughly with a spoon until well combined. Your delicious wild chive sauce is now ready!
Step 5
Serve the freshly cooked, warm aralia shoot rice in individual bowls. Present the fragrant wild chive sauce alongside, ready to be spooned generously over the rice and mixed in. The combination of the tender aralia shoots and savory shiitake mushrooms in the rice, along with the bright, slightly pungent wild chive sauce, will create a burst of spring flavor in every bite. Enjoy this healthy and delicious Aralia Shoot Rice, a perfect way to capture the essence of the season!
