Fragrant Spring Asparagus ‘Sukhoe’ (Blanched)
How to Make Delicious Spring Asparagus ‘Sukhoe’!
Experience the vibrant taste of spring with this recipe for ‘Sukhoe’, a traditional Korean blanched dish, featuring tender and fragrant spring asparagus. Recently, we were gifted some incredibly fresh asparagus, which inspired this delightful dish. Its mild bitterness, combined with the delicate texture and aromatic essence, makes it a perfect seasonal treat. Served with a tangy and sweet gochujang-based dipping sauce, this dish offers a refreshing burst of flavor.
Ingredients- Fresh Spring Asparagus (as fresh as possible, preferably just picked)
Cooking Instructions
Step 1
Prepare the Asparagus: Trim off the tough bottom ends of the spring asparagus. If the stalks are particularly thick, make a small slit lengthwise with a knife. This helps them cook evenly and absorb flavor better.
Step 2
Boil Water: Fill a pot with plenty of water and add 1 tablespoon of salt. Bring the water to a rolling boil.
Step 3
Blanch the Asparagus: Once the water is boiling vigorously, carefully add the spring asparagus. Start by submerging the stalks for about 30 seconds, then add the leafy tops and blanch for another minute. Be careful not to overcook; the asparagus should be tender-crisp, retaining a slight bite. Overcooking will make them mushy. (Adjust blanching time based on the freshness and thickness of the asparagus).
Step 4
Rinse in Cold Water: Immediately after blanching, transfer the asparagus to a bowl of ice-cold water. Rinse them thoroughly under cold running water to stop the cooking process and preserve their vibrant green color. This also helps maintain their crisp texture.
Step 5
Drain Well: Gently lift the blanched asparagus from the cold water and place them in a colander to drain off any excess water. You can also pat them dry with paper towels. Ensuring the asparagus is well-drained will prevent the dipping sauce from becoming watery.
Step 6
Serve and Enjoy: Arrange the blanched spring asparagus attractively on a serving plate. In a small bowl, mix together 5 tablespoons of gochujang, 3 tablespoons of vinegar, and 2 tablespoons of sugar to create the dipping sauce. Dip the tender asparagus into the sauce and savor the fresh, slightly bitter, and aromatic taste enhanced by the sweet and tangy accompaniment. This is a delightful spring delicacy that’s best enjoyed when in season!
