Aromatic Spring Delight: Soft Blanched ‘Durrup’ (Aralia Sprout) Recipe
Healthy Side Dish with Seasonal ‘Durrup’: Blanched Aralia Sprouts and Gochujang Sauce
This recipe features blanched ‘durrup’ (aralia sprouts), lovingly prepared with sprouts sent from my parents’ farm every April. Enjoy this flavorful and healthy dish that captures the essence of spring.
Main Ingredients- 300g fresh aralia sprouts (‘durrup’)
- 1 Tbsp coarse sea salt
Gochujang Dipping Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp vinegar
- 1 Tbsp sugar
Cooking Instructions
Step 1
When selecting aralia sprouts, look for ones with moist stems and fresh leaves. Choose sprouts that feel hydrated and plump, not dry or wilted, for the best flavor and texture.
Step 2
Carefully remove any thorns from the stems. While young sprouts have few thorns, older ones might. You can gently scrape them off with the back of a knife.
Step 3
If the base of the sprout is thick, score it in half or quarters. This helps the thicker parts cook evenly and become tender throughout.
Step 4
Fill a pot with plenty of water, add 1 tablespoon of coarse sea salt, and bring it to a rolling boil.
Step 5
Once the water is boiling vigorously, add the aralia sprouts. Place the stem ends in the boiling water first and blanch for about 15 seconds. Then, submerge the entire sprout and blanch for another 30 seconds to 1 minute. For thicker sprouts, you can blanch for 1 to 2 minutes. Be careful not to overcook, as they can become mushy.
Step 6
Immediately after blanching, transfer the sprouts to a bowl of cold water and rinse them two to three times. This helps maintain their vibrant green color and crisp texture. Drain the sprouts thoroughly in a colander.
Step 7
Gently press the drained sprouts in the colander with your hands to squeeze out any excess water. Avoid pressing too hard, as this can break them apart.
Step 8
To make the dipping sauce, combine 1 tablespoon of gochujang, 1 tablespoon of sugar, and 1 tablespoon of vinegar in a small bowl. Mix well until smooth. You can adjust the sugar and vinegar ratios to your preference.
Step 9
Arrange the blanched aralia sprouts neatly on a plate. Serve with the prepared gochujang dipping sauce in a small individual bowl. Enjoy the unique, fresh flavor and aroma of these seasonal sprouts!
