Blanching Eomnamu Sprouts: A Spring Delicacy
Blanching Eomnamu Sprouts: A Spring Delicacy
How to Prepare and Blanch Eomnamu Sprouts (Sukhoe)
Eomnamu (Korean Angelica Tree) sprouts are a treasured spring vegetable, only available for about three weeks each spring. Their unique slightly bitter yet subtly sweet flavor is at its peak when eaten in season. This guide will show you how to perfectly blanch these sprouts to preserve their crisp texture and delightful aroma, making them a perfect spring dish.
Main Ingredients- 500g Eomnamu sprouts
- 1 Tbsp coarse salt (for blanching)
Dipping Sauce- Chogochujang (spicy-sweet red pepper paste sauce), to taste
- Chogochujang (spicy-sweet red pepper paste sauce), to taste
Cooking Instructions
Step 1
Gently remove any tough outer leaves or side shoots from the Eomnamu sprouts with your hands. Focus on keeping the tender parts of the sprouts intact.
Step 2
Trim off the very bottom end of the woody stem, especially if it’s tough or dirty. This helps ensure even cooking.
Step 3
If the sprouts are thick, make a few shallow slashes along the stems with a knife. This helps the seasonings penetrate better and ensures the inside cooks through. Very young, tender sprouts can be blanched whole.
Step 4
Prepare a large bowl filled with cold water beforehand. You’ll immediately plunge the blanched sprouts into this ice bath to stop the cooking process.
Step 5
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of coarse salt. Salting the water helps the vegetables retain their vibrant green color and crispness.
Step 6
When adding the prepared Eomnamu sprouts to the boiling water, place them stem-down first. This allows the thicker parts to cook first. Blanch for about 2 minutes.
Step 7
After 2 minutes, gently flip the sprouts over. Blanch the leafy tops for just about 30 seconds more. Be careful not to overcook, as they can become mushy.
Step 8
Immediately transfer the blanched Eomnamu sprouts from the hot water into the prepared ice bath. This rapid cooling, known as shocking, is crucial for maintaining their crisp texture and bright green color.
Step 9
Rinse the shocked sprouts gently in the cold water about twice. Drain them by pressing lightly to remove excess water, rather than squeezing hard. Blanching them slightly less than fully cooked will result in a crispier texture. Adjust the blanching time to your preference.
Step 10
Arrange the well-drained Eomnamu sprout sukhoe beautifully on a serving plate. Serve with Chogochujang on the side to complement the slightly bitter, aromatic flavor of the sprouts.
Step 11
These perfectly blanched Eomnamu sprouts offer a satisfying crunch and a delightful, subtle aroma. Paired with the tangy and sweet Chogochujang, they create a dish that is not only delicious and nutritious but also a true taste of spring. Enjoy this wonderful spring delicacy!
