17, Aug 2024
Aromatic Spring Delight: Blanched Angelica Sprouts (Dureup Sukhoe)





Aromatic Spring Delight: Blanched Angelica Sprouts (Dureup Sukhoe)

How to Prepare and Blanch Angelica Sprouts (Dureup), Delicious Dureup Sukhoe Recipe

Aromatic Spring Delight: Blanched Angelica Sprouts (Dureup Sukhoe)

Today, we’re making Dureup Sukhoe (blanched angelica sprouts), a dish that awakens the palate with its unique, slightly bitter flavor. Blanching dureup is the simplest way to enjoy its fresh, earthy aroma and taste. As we get older, we tend to appreciate seasonal ingredients more, and dureup is at its best right now! Let me show you how to enjoy this delicious spring delicacy.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Blanched
  • Servings : 2 servings
  • Cooking Time : Within 10 minutes
  • Difficulty : Beginner

Ingredients

  • A handful of fresh Angelica Sprouts (Dureup)
  • A pinch of coarse salt (for blanching)
  • Gochujang-based dipping sauce (for serving)

Cooking Instructions

Step 1

The first step in preparing dureup is trimming the base. Gently cut off the bottom part of the stem with a knife. This will help peel away the bark-like outer layer. Dureup can sometimes have small thorns between the leaves. While very tender dureup can be eaten as is after blanching, it’s best to carefully remove any thorns with a knife to ensure a pleasant eating experience.

Step 1

Step 2

My mother kindly sent me this dureup, already perfectly prepared, so I’m unable to show you the exact trimming process. However, the basic preparation involves removing the tough outer layer and any thorns, as described above.

Step 2

Step 3

To ensure the dureup cooks evenly, it’s a good idea to make a shallow cross-shaped cut at the base of the stem. This allows the heat to penetrate more uniformly, resulting in perfectly blanched sprouts.

Step 3

Step 4

Once prepared, rinse the dureup thoroughly by swishing it in water several times. This helps remove any residual dirt or impurities, ensuring the sprouts are clean and fresh.

Step 4

Step 5

Now, fill a pot with plenty of water and add a pinch of coarse salt. Adding salt to the boiling water helps to maintain the vibrant green color of the dureup.

Step 5

Step 6

When the water comes to a rolling boil, carefully add the dureup, starting with the thicker bases first, and blanch for about 20 seconds. Then, add the rest of the sprouts and leaves, blanching for another 2 to 30 seconds. Be careful not to over-blanch, as this can diminish their crisp texture and unique aroma.

Step 6

Step 7

Immediately after blanching, transfer the dureup to a bowl of cold water to quickly cool them down. This stops the cooking process, preserves their bright green color, and enhances their crispness. Once cooled, gently squeeze out excess water and arrange them nicely on a serving plate.

Step 7

Step 8

Your vibrant and refreshingly green Dureup Sukhoe is ready! Enjoy this precious seasonal ingredient, savoring the taste of spring and boosting your health. It’s delicious served with a tangy and sweet gochujang-based dipping sauce. Enjoy and stay healthy!

Step 8



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