Blanching Aralia Shoots (Dureup Sukhoe) for a Taste of Spring
Enjoying Seasonal Aralia Shoots: Blanching (Sukhoe) Method and Toxin Precautions
Aralia shoots, in season from April to May, are celebrated for their myriad health benefits, often hailed as a ‘panacea’. However, they also contain natural toxins that require careful preparation. This guide will walk you through the proper blanching technique (sukhoe) to enjoy their delicate flavor and nutritional value while neutralizing any potential irritants. Perfect for beginners and seasoned cooks alike, this method ensures you can savor the essence of spring safely and deliciously.
Gochujang Sauce Ingredients
- 3 Tbsp Gochujang (Korean chili paste) (adjust to your taste)
- 1/3 Tbsp minced garlic
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (or plum syrup)
- 1 Tbsp vinegar
- A pinch of sesame seeds
- A pinch of salt (for blanching the aralia shoots)
Cooking Instructions
Step 1
These are wild Aralia elata shoots (Cham Dureup). Wild Aralia shoots may have small thorns. We enjoy the very tender, young shoots, about the size of a pinky finger, blanched as ‘Dureup Sukhoe’ (blanched shoots).
Step 2
Larger Aralia shoots can have slightly bigger thorns. While they are generally considered edible as they are, it’s a good idea to remove the thorns for a smoother eating experience.
Step 3
Since these are wild Aralia shoots, I soaked them in water for about 10 minutes to loosen any dirt. Then, I rinsed them thoroughly 3-4 times under cold running water. (Tip: Adding a few drops of vinegar to the water can help with sterilization.) It’s said that organic or wild produce can be more prone to harboring bacteria, so meticulous cleaning is essential.
Step 4
Bring a pot of water to a rolling boil, adding a pinch of salt. Carefully place the washed Aralia shoots into the boiling water and blanch them until they are tender, similar to boiling vegetables. (My family has allergies, so I tend to blanch them a bit longer to ensure they are well-cooked.)
Step 5
After blanching, I immediately transferred the shoots to cold water to cool them down, then rinsed them a couple more times. You can see the dark liquid released, which is characteristic of Aralia shoots. If you love a strong Aralia flavor, blanch them for a very short time.
Step 6
I’ve picked out the smaller, tender shoots to be served as ‘Dureup Sukhoe’. The larger ones can be used for frying, making pancakes, or pickling in soy sauce for a delicious side dish.
Step 7
Now, let’s make the Gochujang dipping sauce, the perfect accompaniment to Dureup Sukhoe. Combine the gochujang with minced garlic, oligosaccharide, plum extract, and vinegar, mixing well. Sprinkle with sesame seeds for added flavor and texture. You can adjust the saltiness to your preference. (Tip: If using homemade gochujang, its flavor is quite strong, so adjust the proportions according to your personal taste. Some people like to add a touch of sesame oil to their Gochujang sauce for extra richness.)
Step 8
Individuals with weakened immune systems or allergies should exercise caution when consuming Aralia shoots. Last year, my family experienced hives after eating them and suffered for several days. Fortunately, this year, after proper preparation, we are enjoying the delicious taste of Aralia shoots without any issues. We hope you can safely enjoy the healthy benefits of this spring delicacy!
