Aromatic Boiled Angelica Sprouts (Dureup Sukhoe) with Tender Squid
[Spring Vegetable Recipe] Delicate Boiled Angelica Sprouts & Boiled Squid
The most delicious way to enjoy Angelica sprouts (Dureup) is by blanching them into ‘Sukhoe’. We’re making it even more delightful by pairing it with boiled squid. Experience the fresh flavors of spring!
Ingredients- Fresh Angelica Sprouts (Dureup) 200g
- 1 Whole Squid
- 1 Tbsp Coarse Salt (for blanching)
- Chogang (Spicy-sweet dipping sauce) to taste
Cooking Instructions
Step 1
Angelica sprouts, typically encountered around mid-April, are perfectly sized and tender for enjoying as ‘Sukhoe’ (lightly boiled). They herald the arrival of spring with their delicate flavor.
Step 2
When the stems of Angelica sprouts are plump, blanching them for ‘Sukhoe’ yields a wonderful texture. Since they are still soft with no tough thorns at this stage, they are ideal for ‘Sukhoe’. While some trim the sprouts before blanching, I recommend trimming them after. This method makes it much easier to remove the sap or any lingering thorns without concern.
Step 3
We’re pairing the fragrant Angelica sprout ‘Sukhoe’ with tender, lightly boiled squid. The harmony between the chewy squid and the mild, tender Angelica sprouts is superb and utterly delicious.
Step 4
Bring a generous pot of water to a boil, then add 1 tablespoon of coarse salt. The salt helps to remove any subtle bitterness from the sprouts and ensures they blanch to a vibrant freshness.
Step 5
The blanching method is key to enjoying Angelica sprouts at their best! Start by immersing the thicker, stem ends of the sprouts into the boiling water first. I blanched the stem ends for about 1 minute. You can adjust this based on your preferred texture.
Step 6
Afterward, submerge the entire sprouts and continue boiling for another 2 minutes. Be careful not to overcook them, as they can become mushy. Keep in mind that the blanching time can vary depending on the thickness and toughness of the sprouts. (Note: Generally, Angelica sprouts are blanched for 2-3 minutes.)
Step 7
Immediately transfer the blanched Angelica sprouts to a bowl of cold running water. Rinsing them thoroughly under cold water helps to maintain their bright green color and stops the cooking process, preserving their crisp texture.
Step 8
Once rinsed, it’s time to trim the sprouts. Trimming them after blanching makes it significantly easier and cleaner to remove the tough outer layers or bud scales. Gently peel away any prickly parts or rough outer skins. Lightly squeeze out any excess water from the sprouts with your hands; avoid squeezing too hard, which can crush them.
Step 9
Now, let’s prepare the squid. Briefly blanch the cleaned squid in the boiling water for just 30 to 40 seconds. Overcooking the squid will make it tough, so a very short blanching time is crucial for that perfect chewy texture.
Step 10
Once lightly blanched, remove the squid from the water and slice it into bite-sized pieces. Cut both the body and the tentacles into manageable portions.
Step 11
Arrange the prepared Angelica sprout ‘Sukhoe’ and sliced squid ‘Sukhoe’ beautifully on a plate. This simple yet elegant dish is a true representation of spring’s bounty.
Step 12
The delightful combination of tender, aromatic Angelica sprouts and chewy squid! Angelica sprouts are undeniably best enjoyed with a tangy and sweet ‘Chogang’ dipping sauce. Dipping both the sprouts and squid into ‘Chogang’ creates a burst of spring flavor in your mouth!
Step 13
As spring progresses into April, missing out on Angelica sprouts would be a shame. Their unique, addictive flavor is unforgettable! Enjoy a delicious and healthy spring with these wonderful Angelica sprouts that are as satisfying as any meat dish.
