Blanched Aralia Elata Shoots (Dureup Namul)
Blanched Aralia Elata Shoots (Dureup Namul)
A Spring Delicacy for Revitalizing Your Appetite: Enjoy Fragrant and Slightly Bitter Dureup with a Sweet and Tangy Gochujang Sauce!
Introducing Dureup, a precious wild vegetable brimming with the essence of spring. As young shoots emerging from trees, they boast a unique aroma and a delightfully mild bitterness, making them a popular choice for spring revitalization. Rich in protein and saponins, Dureup is excellent for boosting energy during springtime. While delicious when seasoned as a side dish or made into crispy pancakes, today we’ll focus on the most spring-like preparation: ‘Blanched Dureup’. Lightly blanching them preserves their fresh, vibrant taste and aroma. Dipped in a sweet and tangy gochujang sauce, it’s sure to awaken your appetite! This is a spring vegetable I highly recommend trying.
Main Ingredients- 1kg fresh Aralia Elata shoots (Dureup)
Dipping Sauce- Gochujang sauce, to taste
- Gochujang sauce, to taste
Cooking Instructions
Step 1
Prepare 1kg of fresh Aralia Elata shoots (Dureup). First, trim off any rough outer bark or woody parts from the bottom ends of the shoots with a knife. Once trimmed, rinse the Dureup gently under running water to remove any dirt or debris. Be careful not to rub too hard, as the tender shoots can be damaged. Rinse them softly.
Step 2
Now, prepare the water for blanching. Bring a large pot of water to a rolling boil. Once boiling, add about 1/2 teaspoon of salt. Adding salt helps to maintain the vibrant green color of the Dureup and can also slightly mellow its bitterness.
Step 3
When the water is boiling vigorously, carefully add the Dureup, starting with the trimmed bottom ends. Use chopsticks or tongs to gently stir the Dureup, submerging it for a brief moment, just enough to blanch it. Over-blanching will make them mushy and diminish their aroma, so aim for a quick blanch of about 30 seconds to 1 minute. Adjust the time slightly depending on the thickness of the shoots.
Step 4
Immediately after blanching, remove the Dureup from the hot water and plunge them into a bowl of cold water. This step is crucial for preserving their crisp texture and preventing them from overcooking due to residual heat. Cool the Dureup quickly in the cold water.
Step 5
Once cooled, gently take the Dureup out of the cold water and squeeze out any excess moisture. Properly draining the water is important; otherwise, the dipping sauce might become watery and dilute the flavor. Squeeze them firmly but not so hard that you crush their shape.
Step 6
Arrange the squeezed Dureup nicely on a serving plate. While fresh Dureup is delicious on its own, it pairs exceptionally well with a sweet and tangy gochujang sauce. Dip the blanched Dureup into the sauce just before eating.
Step 7
The fragrant and subtly bitter taste of freshly blanched Dureup will instantly revive your appetite, especially during springtime. Experience the taste of spring in the most special way by trying this Dureup dish. Don’t miss out!
