Tender Daraesun Namul Muchim (Seasoned Wild Kiwi Shoots)
A seasoned vegetable side dish made by briefly blanching tender spring hardy kiwi shoots and lightly seasoning them with tuna extract sauce and toasted sesame oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Briefly blanch tender hardy kiwi shoots in boiling water, then gently toss them with tuna extract sauce and savory seasonings. This spring seasonal side dish highlights the shoots' subtle natural aroma for a clean, light taste.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Hardy kiwi shoots (daraesun)200 g
- Salt1 tbsp
Seasoning
- Tuna extract sauce (chamchi-aek)1 tbsp
- Minced garlic1/2 tbsp
- Salt1/3 tsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- Remove any stems that feel hard or tough.
- If you dislike the bitterness of wild greens, you can soak them in water after blanching to draw it out.
Steps
Prepare the hardy kiwi shoots
Here is 200g of hardy kiwi shoots (daraesun).
I bought them at the market, and they are this clean.
Hardy kiwi shoots are truly tender shoots, and even slightly grown stems are soft, so shoots of this size need no trimming.
If there are any hard or tough stems, just remove them.
Swish them gently by hand and rinse several times in water.
Blanch
Add 1 tbsp of salt to water and bring it to a rolling boil.
Add the hardy kiwi shoots and give them a stir; they will wilt down and turn a deeper color.
Blanch for about 30 seconds to 1 minute, adjusting the time depending on the condition of the shoots, until tender...
Rinse in cold water, drain in a colander, and squeeze out the remaining moisture firmly with your hands.
If you dislike the bitterness of the greens, you can soak them in water to draw it out.
Season
Add 1 tbsp of tuna extract sauce (chamchi-aek), 1/2 tbsp of minced garlic, 1/3 tsp of salt, 1 tbsp of toasted sesame oil, and 1 tbsp of ground toasted sesame seeds, then gently mix by hand.
Taste and finish by adjusting with salt to your liking.
Ground sesame seeds make seasoned vegetable dishes much more delicious.
Finish
I seasoned them cleanly so you can really taste the natural flavor of the greens.
They would also be delicious tossed in a light vinegar gochujang or doenjang seasoning.
My elderly mother ate them so well.
Spring greens that are both delicious and healthy are truly restorative.
Ppunwife's tips
- Ground sesame seeds make seasoned vegetable dishes much more delicious.
- They would also be delicious tossed in a light vinegar gochujang or doenjang seasoning.
FAQ
How long should hardy kiwi shoots be blanched?
Add salt to boiling water and blanch for about 30 seconds to 1 minute depending on their condition, just until they wilt slightly.
How can I reduce the bitter taste of the greens?
After blanching and rinsing in cold water, letting them soak in water for a little while can help tone down the bitterness.
Can I toss them with seasonings other than the base recipe?
Besides the salt and tuna extract sauce seasoning, tossing them with a light doenjang seasoning or vinegar gochujang to your taste also pairs well.
