Kim Dae-seok's Wild Asparagus Salad
A healthy side dish made by blanching fresh spring wild asparagus and marinating it with gochujang and plum syrup for a spicy-sweet flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Wild asparagus contains mild toxicity, so it must be thoroughly blanched and cooled in cold water before use for safety.
- Failing to squeeze out moisture properly will result in a soggy, bland dish, so press firmly to extract all water.
- Flipping the asparagus halfway during blanching ensures even heat distribution, especially through the thicker base stems.
Recommended for
- Those looking to revive their appetite with the fresh, slightly bitter taste of spring vegetables.
- Anyone wanting to learn the exact technique for blanching wild asparagus without making it tough or mushy.
- Home cooks who want to quickly prepare a healthy, clean-tasting side dish using seasonal greens.
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