Spring’s Delight: Easy Blanched Aralia Elata (Dureup) Recipe
How to Blanch Dureup (Aralia Elata) for a Healthy Spring Dish
Nothing beats seasonal ingredients for a healthy meal! Here’s how to prepare Dureup (Aralia Elata) by simply blanching it, a method that perfectly captures its unique slightly bitter and fragrant taste. Dip it in ‘chojang’ (spicy vinegared sauce) and enjoy the essence of spring. Don’t miss out on this delightful spring delicacy!
Ingredients- 1 pack of fresh Aralia Elata (Dureup)
- 0.5 Tbsp salt (for blanching)
- Chojang (spicy vinegared sauce, for dipping)
Cooking Instructions
Step 1
When you buy a pack of Dureup, first trim off the woody bottom ends. It doesn’t matter what type of Dureup it is; this step is always the same.
Step 2
Gently peel away any loose outer leaves from the Dureup. You can use the back of a knife to scrape off any small thorns or fuzz. If the stems are particularly thick, you can make a shallow cut down the length of the stem or cut them in half lengthwise to ensure even cooking.
Step 3
Rinse the prepared Dureup thoroughly under clean, running water multiple times. Dureup can sometimes have a lot of dirt or impurities attached, so rinsing it several times is crucial to ensure it’s clean.
Step 4
Now, let’s prepare the water for blanching. Fill a pot with plenty of water and bring it to a rolling boil. Add 0.5 Tbsp of salt to the boiling water. Adding salt helps maintain the vibrant green color of the Dureup and can help moderate its natural bitterness.
Step 5
Once the water is vigorously boiling, carefully add the Dureup to the pot, making sure the thicker stem ends touch the boiling water first. Blanch them for about 20 seconds. This initial blanching helps the thicker parts soften first.
Step 6
After the initial blanching of the stems, add the leafy parts of the Dureup as well. Continue to blanch for an additional 40 to 50 seconds, gently stirring to ensure all parts cook evenly. Be careful not to over-blanch, as they can become too soft and mushy.
Step 7
Immediately remove the blanched Dureup from the hot water and rinse them under cold running water to stop the cooking process and cool them down. Then, gently squeeze out excess water with your hands or press them firmly between your palms to remove as much moisture as possible. Properly draining is key for the best texture.
Step 8
Arrange the drained Dureup attractively on a serving plate. Serve with a side of ‘chojang’ (spicy vinegared sauce) for dipping, and your simple yet delicious Blanched Dureup is ready! It’s a wonderfully easy way to enjoy the taste of spring.
Step 9
Dip the blanched Dureup into the ‘chojang’ and savor its unique slightly bitter, fragrant flavor. Enjoy this healthy and refreshing spring treat!
