Fragrant Mountain Angelica (Dureup) Salad Recipe: A Taste of Spring
May Seasonal Vegetable Side Dish: Enjoy the Refreshing Taste of Mountain Angelica (Dureup Namul) Salad
Feeling sluggish this spring? Mountain Angelica, packed with nutrients, is known to help combat fatigue and boost your appetite! This recipe for Dureup Namul (mountain angelica salad) will introduce you to the delightful taste and aroma of this healthy spring vegetable. It’s a perfect side dish to invigorate your senses and nourish your body.
Main Ingredients
- Mountain Angelica (Dureup) 1 handful (approx. 100-150g)
- Coarse salt 1 Tbsp (for blanching)
Sweet and Sour Seasoning
- Gochujang (Korean chili paste) 1 Tbsp
- Vinegar 2 Tbsp
- Soy sauce 0.5 Tbsp (or soup soy sauce)
- Brown sugar 1 Tbsp (or white sugar)
- Plum extract 2 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds or ground sesame seeds 1 tsp
- Gochujang (Korean chili paste) 1 Tbsp
- Vinegar 2 Tbsp
- Soy sauce 0.5 Tbsp (or soup soy sauce)
- Brown sugar 1 Tbsp (or white sugar)
- Plum extract 2 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds or ground sesame seeds 1 tsp
Cooking Instructions
Step 1
Prepare the mountain angelica (dureup). These are truly the taste of spring!
Step 2
Trim the very bottom end of the dureup stems if they are muddy. Then, carefully peel off the tough outer leaves (dark or yellowish ones) that cover the stem. Once these are removed, your dureup is ready for preparation. This makes them tender and easier to eat after blanching.
Step 3
Bring a generous amount of water to a boil in a pot. Add 1 tablespoon of coarse salt to the boiling water. When the water is bubbling vigorously, hold the dureup by the stem ends and submerge them for about 20 seconds. Then, add the rest of the dureup and blanch for another 30 seconds to 1 minute. Immediately remove the dureup from the hot water and rinse them thoroughly in cold water at least 3 times. This quick rinse in cold water helps maintain their crisp texture and vibrant green color. After rinsing, drain them well in a colander.
Step 4
Make a few lengthwise cuts (2-3) into the thicker stem parts of the drained dureup. Then, gently tear them lengthwise into 2 or 3 strips. Tearing rather than cutting helps the seasoning to penetrate better and makes them easier to eat. Be careful not to tear them too thinly, as they might break apart.
Step 5
Now, let’s make the delicious seasoning! In a bowl, combine the gochujang, vinegar, brown sugar, soy sauce, plum extract, sesame oil, and sesame seeds. Stir everything together until the sugar is completely dissolved. Your flavorful seasoning sauce is ready!
Step 6
Add the drained and prepared dureup to a mixing bowl. Generously spoon the prepared seasoning sauce over the dureup.
Step 7
Gently toss and mix the dureup with the seasoning using your hands until it is well coated. Be gentle to avoid mashing the delicate dureup. Once mixed, your nutritious and aromatic mountain angelica salad (Dureup Namul Muchim) is complete! Enjoy it with a warm bowl of rice.
