Sautéed LA Galbi with Korean Angelica Tree Shoots (Gae-dureup)
A Spring Delicacy: The Harmonious Blend of Fragrant Gae-dureup and LA Galbi! Highly Recommended as a Side Dish or Appetizer
Among spring vegetables, gae-dureup is my absolute favorite for awakening the palate! Also known as ‘eomnamu-sun’, gae-dureup is delicious prepared in any way. Today, I’ve created a special dish by stir-frying it with LA galbi. When you take a bite, the unique aroma and slight bitterness of gae-dureup burst forth, beautifully complementing the savory and chewy texture of the LA galbi. This dish is perfect not only as a side dish but also as an appetizer or for entertaining guests. Experience the vibrant flavors of spring with this special recipe!
Main Ingredients- 2 LA Galbi ribs
- 100g Gae-dureup (Korean Angelica Tree Shoots)
- 1/2 Red chili pepper
- 1 Cheongyang chili pepper (for spiciness)
- 2 Tbsp Minced green onion
- 6 Cups water (for blanching)
- 1/2 Tbsp Coarse salt (for blanching)
- 1 Tbsp Cooking oil
Seasoning- 1 tsp Soy sauce
- 1 tsp Oyster sauce
- 1/3 tsp Sugar
- 1/3 tsp Cornstarch
- 1 Tbsp Water
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
- 1 tsp Soy sauce
- 1 tsp Oyster sauce
- 1/3 tsp Sugar
- 1/3 tsp Cornstarch
- 1 Tbsp Water
- 1 Tbsp Minced garlic
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
Prepare the gae-dureup by cleaning it. Thaw the frozen LA galbi at room temperature, then rinse it lightly under cold water. Pat dry thoroughly with paper towels to remove any excess blood. Removing the blood is key to a clean, delicious flavor.
Step 2
Carefully peel off the rough outer skin from the base of the gae-dureup stems. Be mindful of any small, soft thorns that might be present near the cut end; remove them if found, but don’t worry too much as they are not hard. Focus on preserving the tender parts.
Step 3
Cut the LA galbi along the bone into bite-sized pieces. Cutting them this way ensures a better texture and makes the meat easier to separate after cooking.
Step 4
In a pot, combine 6 cups of water and 1/2 tablespoon of coarse salt. Bring to a boil over high heat. Once boiling, add the tougher stem parts of the gae-dureup first and blanch for about 1 minute. Avoid over-blanching, as it can make them mushy.
Step 5
Remove the blanched gae-dureup from the hot water and immediately plunge them into cold water to stop the cooking process. Drain them well in a colander, ensuring all excess water is removed. This prevents splattering during stir-frying and maintains a concentrated flavor.
Step 6
In a small bowl, mix together 1 tsp soy sauce, 1 tsp oyster sauce, 1 tbsp water, 1/3 tsp cornstarch, and 1/3 tsp sugar. Stir well until there are no lumps. Dissolving the cornstarch beforehand prevents clumping.
Step 7
Finely chop the red chili pepper and cheongyang chili pepper after removing the seeds. Also, finely chop the green onion. The chilies add a pleasant spiciness, and the green onion provides a fragrant aroma.
Step 8
Heat a pan over medium heat and add the LA galbi. Sear both sides until nicely browned. Be cautious with thin pans, as the galbi can burn quickly; adjust the heat accordingly. A heavier-bottomed pan is recommended for more even cooking. Keep an eye on it to prevent burning.
Step 9
Firmly squeeze out any remaining moisture from the gae-dureup. Cut the stems into four equal pieces. You can also make a small cut along the stem and gently split it by hand for a more tender bite. The leaves can be left whole.
Step 10
In the same pan used for the galbi, add 1 tbsp of cooking oil. Add 1 tbsp of minced garlic and 2 tbsp of minced green onion. Sauté over medium heat for 2-3 minutes until fragrant. The aroma of garlic and green onion will infuse the oil, enhancing the overall flavor.
Step 11
Add the prepared gae-dureup, chopped cheongyang chili, and red chili pepper to the pan. Stir-fry quickly over high heat. Avoid overcooking to preserve the fresh taste and crisp texture of the ingredients.
Step 12
Pour in the prepared sauce and quickly toss everything to coat evenly. As soon as the sauce thickens slightly, turn off the heat. Drizzle in 1 tbsp of sesame oil for a nutty aroma and give it a final gentle mix.
Step 13
Transfer the finished Gae-dureup LA Galbi stir-fry to a serving platter. Arrange it attractively, showcasing the vibrant green of the gae-dureup alongside the appetizing color of the LA galbi.
Step 14
Place the seared LA galbi on top of the gae-dureup. Spoon any remaining delicious sauce from the pan over the galbi. This adds moisture and an extra layer of flavor to the meat. Enjoy your meal!
