Spring’s Bounty: Blanching Aralia Elata for a Healthy Table
Spring’s Bounty: Blanching Aralia Elata for a Healthy Table
April’s Seasonal Delicacy: Blanching Aromatic Aralia Elata for a Wholesome Meal
As April arrives, the thought of Aralia Elata (also known as ‘Dureup’) dishes naturally comes to mind. True Aralia Elata grows on trees, while ground Aralia Elata sprouts from the earth. They are commonly enjoyed blanched as a side dish (sukhoe) or deep-fried for a crispy treat. Seasonal ingredients are the cornerstone of a healthy meal, and Aralia Elata is a perfect example! Let’s explore how to prepare this spring delicacy for both deliciousness and well-being.
Ingredients- Fresh Aralia Elata, appropriate amount
- Vinegar, a little (for washing)
- Coarse salt, 1/2 Tbsp (for blanching)
Cooking Instructions
Step 1
Aralia Elata needs to be prepared properly to be enjoyed. Blanching it lightly makes it more tender and easier to digest than eating it raw. It can be stored in the refrigerator for about 7 days. Begin by removing the small, scale-like leaves attached to the root base; this is crucial for a pleasant eating experience. Be cautious as some Aralia Elata stalks may have thorns.
Step 2
After removing the leaves from the root, you’ll expose the tougher stem. Trimming this stem with a knife will significantly improve its texture. If you blanch the entire stem without trimming, it can be quite chewy. So, carefully preparing the stem is key for a better bite. If your Aralia Elata stalks are very large, cutting them in half can speed up the blanching process. For storage, wrapping the root end with a damp paper towel helps maintain its freshness.
Step 3
Rinse the prepared Aralia Elata thoroughly under running water multiple times to remove any dirt or debris. Soaking them in water with a splash of vinegar for about 5-10 minutes can further help to sanitize them, as vinegar is effective at removing impurities. After washing, drain them well in a colander, ensuring excess water is removed.
Step 4
Now it’s time to blanch the Aralia Elata. Fill a pot generously with water and add 1/2 tablespoon of coarse salt. Blanching in salted boiling water helps to retain the vibrant green color and a crisp texture. Aralia Elata needs to be blanched sufficiently to reduce its slight bitterness and become tender. Rich in protein, it’s a perfect recipe for combating spring fatigue, offering both taste and nutrition.
Step 5
To ensure even cooking, gently stir the Aralia Elata with chopsticks or a similar utensil as it blanches in the boiling water. The ideal blanching time is about 1 minute. Over-blanching will make them mushy, so adhering to the time is important.
Step 6
Immediately after blanching, remove the Aralia Elata from the hot water and rinse them quickly in cold water. This step helps preserve their bright green color and maintains their crispness. Gently press the blanched Aralia Elata to remove excess water. They are now ready to be enjoyed. Blanched this way, they can be stored in the refrigerator for later consumption.
Step 7
Aromatic blanched Aralia Elata sukhoe makes an excellent accompaniment to drinks. Dipping them in your preferred sauce, such as soy sauce, gochujang-based dipping sauce (chojang), or ssamjang (a savory paste), allows you to fully appreciate the natural flavor of the Aralia Elata. Create a bountiful and delicious table with Aralia Elata, the quintessential healthy ingredient of spring!
