Aromatic Spring Delight: Simple Boiled Aralia Elata (Dureup Sukhoe)
Taste Spring in Every Bite! Perfectly Blanched Aralia Elata (Dureup Sukhoe) – So Easy!
As the late winter chill subsides and a gentle spring breeze begins to blow, markets are brimming with vibrant spring vegetables. Among them, I’ve prepared a wonderfully aromatic and delightfully chewy ‘Dureup Sukhoe’ (blanched Aralia Elata), a dish that truly captures the essence of spring. Dureup Sukhoe is incredibly simple, making it a fantastic option for even beginner cooks. The key to enjoying the unique fragrance and slightly bitter notes of dureup, while maintaining a tender texture, lies in the blanching process. This recipe will guide you through the best way to blanch dureup for optimal flavor and texture. Dipping freshly blanched, warm dureup into a zesty and sweet-and-sour ‘chojang’ (spicy dipping sauce) is an experience that brings the taste of spring right to your palate. This dish offers a sophisticated spring treat with minimal effort and no complex ingredients. Head to your local market, grab some fresh dureup, and enjoy this simple pleasure!
Dureup Sukhoe Ingredients- 20 fresh Aralia Elata shoots (Dureup)
- 1/3 Tbsp coarse salt (for blanching)
Sweet & Tangy Chojang Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1/2 Tbsp minced garlic
- 1/3 Tbsp toasted sesame seeds
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 1 Tbsp Sugar
- 1/2 Tbsp minced garlic
- 1/3 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare your fresh Aralia Elata shoots. Examine the bottom part, or the base, of each shoot. Carefully trim off any rough outer skin or large thorns using a knife for a clean presentation and comfortable eating experience.
Step 2
Bring a generous amount of water to a rolling boil in a wide pot. Once the water is boiling, add 1/3 Tbsp of coarse salt. After the water returns to a boil, carefully place the trimmed bases of the Aralia Elata shoots into the boiling water and blanch for about 20 seconds. Blanching the bases first helps ensure even cooking.
Step 3
After blanching the bases, submerge the remaining parts of the shoots (stems and leaves) into the boiling water and blanch for approximately 1 more minute. It’s crucial not to over-blanch dureup, as this can make them mushy and diminish their delicate aroma. The goal is to keep them slightly crisp and vibrant.
Step 4
Immediately transfer the blanched Aralia Elata shoots to cold running water. This ‘shocking’ in cold water helps to maintain their bright green color and preserve their crisp texture. Once cooled, gently press the shoots with your hands to remove excess water. Leaving too much water can dilute the flavor.
Step 5
Arrange the drained Aralia Elata shoots attractively on a serving plate. Serve alongside the prepared sweet and tangy chojang sauce for dipping. Enjoy this delightful Dureup Sukhoe, a simple yet flavorful way to savor the taste of spring right at home!
