Kim Dae-seok's Wild Asparagus Salad

Name: Kim Dae-seok's Wild Asparagus Salad
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: wild asparagus 500g; sea salt 1 tablespoon (for blanching); doenjang 2 tablespoons; gochujang generously 1 tablespoon; minced garlic 1 tablespoon; plum syrup 1.5 tablespoons; sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon

A healthy side dish made by blanching fresh spring wild asparagus and marinating it with gochujang and plum syrup for a spicy-sweet flavor.

15 min Difficulty Easy side dish

Main ingredients

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Ingredients needed 3 servings

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wild asparagus 500g

sea salt 1 tablespoon (for blanching)

doenjang 2 tablespoons

gochujang generously 1 tablespoon

minced garlic 1 tablespoon

plum syrup 1.5 tablespoons

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

Recipe

Wear kitchen gloves to avoid getting pricked by the spines, trim the ends slightly, peel off the outer skin, and prepare the wild asparagus.
Cut the prepared wild asparagus into 2–4 equal vertical sections to achieve a desirable eating size.
Bring a large pot of water to a boil and add 1 tablespoon of sea salt to maintain vibrant green color.
Once boiling, add the wild asparagus and blanch over high heat for exactly 1 minute and 20 seconds. Flip once after about 30 seconds.
Immediately rinse the blanched asparagus under cold water to cool completely, then wash thoroughly under running water and drain in a colander.
Gather handfuls of the asparagus and squeeze firmly to remove all moisture.
In a bowl, combine 2 tablespoons doenjang, 1 generous tablespoon gochujang, 1 tablespoon minced garlic, 1.5 tablespoons plum syrup, 1 tablespoon sesame oil, and 1 tablespoon toasted sesame seeds to make the dressing.
Add the squeezed wild asparagus to the dressing and toss gently until evenly coated.

Remove spines and skin from wild asparagus, cut into 2–4 vertical pieces.
Blanch in boiling salted water for 1 minute 20 seconds, cool in cold water, then squeeze out all moisture.
Mix the blanched asparagus with a dressing made from gochujang, minced garlic, plum syrup, and other seasonings.

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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Kim Dae-seok's Wild Asparagus Salad

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Ingredients needed 🛒3 servings