A Taste of Spring: Deliciously Fresh Angelica Tree Shoots Salad (Dureup Chohoe)
Fresh Angelica Tree Shoots Salad (Dureup Chohoe)
When the spring season arrives, the first wild vegetable that comes to mind is Dureup (Angelica Tree Shoots)! Today, we’re sharing a simple ‘Dureup Chohoe’ recipe that highlights the fresh, crisp texture of these delightful shoots. Dipped in a sweet and tangy gochujang-vinegar sauce, it’s the perfect appetizer, especially when you’re craving something light and refreshing. Enjoy the vibrant flavors of spring with this healthy and delicious Dureup Chohoe!
Main Ingredients- 1 handful of fresh Angelica Tree Shoots (Dureup)
Dipping Sauce (Choho-gochujang)- Assorted sweet and spicy red chili paste (Gochujang) sauce, to taste
- Assorted sweet and spicy red chili paste (Gochujang) sauce, to taste
Cooking Instructions
Step 1
Once you have your fresh Dureup, gently wash them under cool running water. Make sure to clean between the leaves and stems to remove any dirt or debris. You can also trim off the tough bottom ends if desired, which can sometimes add a slight bitterness.
Step 2
After washing, it’s crucial to drain the Dureup thoroughly. Place them in a colander and shake gently to remove excess water. Leaving them wet can cause them to become too soft when blanched.
Step 3
Bring a pot of water to a rolling boil. Add a pinch of salt to the boiling water. Carefully add the Dureup and blanch for a very short time, about 15-30 seconds. Overcooking will diminish their crisp texture and unique aroma, so be quick! The key is to blanch them ‘just briefly’.
Step 4
Immediately remove the blanched Dureup from the hot water and plunge them into a bowl of cold water. Rinse them thoroughly to cool them down completely. This step helps to set their vibrant green color and maintain their satisfying crunch. Drain them again in a colander to remove all excess water, and your delicious Dureup Chohoe is ready to be enjoyed!
