Blanched Aralia Cordata (Dooreup) for a Taste of Spring
How to Make Dooreup Sukhoe (Benefits of Aralia Cordata)
A recipe for making slightly bitter yet nutritious blanched Aralia Cordata (Dooreup).
Ingredients- Aralia Cordata (Dooreup), appropriate amount
- Gochujang-based dipping sauce (cho-gochujang), appropriate amount
Cooking Instructions
Step 1
First, prepare the fresh Aralia Cordata. Trim off the tough, woody ends and any rough outer layers of the stems with a knife. (Tip: My mother used to trim the ends after blanching to prevent the delicate aroma from escaping. You can choose to trim before or after blanching based on your preference.)
Step 2
Bring a pot of water to a rolling boil. Once boiling, add a tiny pinch of salt. This helps to enhance the vibrant green color of the Dooreup and maintain its crisp texture. Arrange the Dooreup so they don’t overlap, and for thicker stems, place them in the boiling water first for about 30 seconds to start the cooking process.
Step 3
Utilize the part of the boiling water that bubbles most vigorously. If you slightly move the pot off the direct center of the burner, you’ll notice a spot where the water boils intensely. Position the thicker parts of the Dooreup stems towards this vigorous boiling area to ensure even cooking. Aralia Cordata is best when blanched briefly to retain its texture and aroma. Cook for about 1 to 2 minutes once the water returns to a boil. The key is to keep it crisp!
Step 4
Once blanched to perfection, immediately remove the Aralia Cordata from the boiling water and rinse them under cold running water to stop the cooking and cool them down. This step is crucial for maintaining their crispness and vibrant color. Drain the excess water and cut into bite-sized pieces. Serve with the gochujang-based dipping sauce and enjoy this delightful taste of spring.
