Spring Delight: Fragrant Boiled Aralia Shoots (Simple & Delicious Recipe)
Spring Delight: Fragrant Boiled Aralia Shoots (Simple & Delicious Recipe)
Spring Seasonal Vegetable: Fragrant Boiled Aralia Shoots
A springtime delicacy you’ll want to enjoy at least once or twice a year, Aralia Shoots (dureup) Boiled (sugwhe) is wonderfully simple to prepare and incredibly delicious. Just blanching them brings out their best texture and aroma. It’s a refreshing dish that perfectly captures the essence of spring, served with a side of spicy-sweet gochujang sauce.
Ingredients- 1 pack of fresh Aralia Shoots (dureup) (approx. 200-300g)
- 1/3 cup store-bought Gochujang sauce (approx. 80ml)
Cooking Instructions
Step 1
I decided to make boiled Aralia Shoots (dureup sugwhe) instead of frying them! The shoots I bought this time were already at a good size for preparation, making them perfect for a simple blanching recipe rather than frying. Boiled dureup allows you to fully appreciate their unique, fresh aroma and delicious taste.
Step 2
First, trim the tough ends of the Aralia Shoots. Cut off the woody bottom parts cleanly with a knife. If the stems are thick, cut them into 2-3 pieces for easier eating. Younger, tender shoots can be left whole, but slightly larger ones can be halved lengthwise to help the dipping sauce adhere better and make them more manageable to eat. Prepare them by trimming them neatly.
Step 3
Now it’s time to blanch the Aralia Shoots in boiling water. Add the trimmed shoots to a pot of generously boiling water. Adjust the blanching time according to your desired texture. For a crisp, slightly firm texture, blanch for about 30 seconds to 1 minute. If you prefer a softer texture, cook for about 1.5 to 2 minutes. Be careful not to overcook them until they become mushy.
Step 4
Once blanched, immediately remove the Aralia Shoots from the hot water and rinse them in cold water two or three times. Rinsing in cold water helps to brighten their color, cool them down, and maintain their crispness. Gently squeeze out excess water. Avoid squeezing too hard, as this can break the delicate shoots; aim for a gentle squeeze to remove water.
Step 5
Arrange the drained Aralia Shoots neatly on a serving plate. Presenting them like delicate flowers will make them even more appealing. Try a plating style that evokes the freshness of spring.
Step 6
Serve the prepared spicy-sweet Gochujang sauce alongside, and your delicious Boiled Aralia Shoots are ready! Dipping the fragrant shoots into the sauce offers a burst of spring flavor with every bite. If you don’t have store-bought sauce, you can easily make your own! A basic ratio is 2 parts Gochujang, 1 part vinegar, and 1 part sugar. For those mindful of sugar intake, consider using agave syrup or rice syrup instead of sugar. For added flavor, you can also mix in a little mustard or sesame oil according to your preference. Enjoy this wonderful spring dish that perfectly complements your meal!
