Aromatic Spring Delight: Fresh Blanched Angelica Tree Sprouts (Dureup Sukhoe)
Perfect Guide to Blanched Angelica Tree Sprouts (Dureup Sukhoe) – A Spring Seasonal Dish
Dubbed ‘the jewel of spring,’ these Angelica Tree Sprouts (Dureup) are brimming with the scent of the season. This ‘Dureup Sukhoe’ recipe allows you to fully savor the essence of spring with its subtly bitter yet fragrant notes that fill your palate.
Main Ingredients- 300g fresh Angelica Tree Sprouts (Dureup)
- 1 tablespoon coarse salt (for blanching)
- A few pine nuts (for garnish, optional)
Cooking Instructions
Step 1
If you’ve purchased fresh Angelica Tree Sprouts, start by trimming off any rough or woody bottom parts. Bring a pot of about 1 liter of water to a rolling boil over high heat, adding 1 tablespoon of coarse salt. Once boiling, carefully submerge the bottom parts of the Dureup first, then fully immerse the rest. Blanch for just 30 seconds to 1 minute and 30 seconds. Be mindful not to overcook, as this can diminish their crisp texture and delicate aroma.
Step 2
Immediately after blanching, quickly transfer the Dureup to a bowl of ice-cold water to rapidly cool them down. This crucial step helps retain their vibrant green color and ensures a satisfyingly crisp bite.
Step 3
Once cooled, rinse the Dureup gently under running water 2-3 times. Lightly squeeze out any excess water. Arrange them beautifully on a serving plate. For an extra touch, sprinkle with pine nuts as a garnish.
Step 4
These freshly blanched Angelica Tree Sprouts boast a wonderfully fresh, green hue, truly reflecting the spirit of spring. Enjoy the authentic taste of spring with its characteristic slightly bitter and fragrant notes. They pair wonderfully with a sweet and spicy gochujang-based dipping sauce (cho-gochujang) or a simple soy sauce dip.
