Blanched Aralia Shoots (Dureup Sukhoe): A Taste of Spring
How to Prepare, Store, and Blanch Aralia Shoots to Remove Toughness and Mild Toxicity
My mother, who lives in Yeongcheon, Gyeongbuk, harvested and sent me some delicious Aralia shoots! These precious spring vegetables are known for their unique, slightly bitter yet fragrant flavor. Today, I’ll show you how to prepare them perfectly for ‘Dureup Sukhoe’ (blanched Aralia shoots), a classic Korean spring dish. We’ll cover how to trim them, blanch them safely to remove any mild toxicity and toughness, and how to store them for freshness. Enjoy this delightful taste of spring!
Main Ingredients- 500g fresh Aralia shoots (Dureup)
- 1 liter water
- 3 Tbsp coarse salt
Sweet and Tangy Gochujang Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- A pinch of toasted sesame seeds
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp sugar
- 2 Tbsp vinegar
- 1 Tbsp minced garlic
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, let’s admire these vibrant, fresh Aralia shoots sent by my mother. Their tender green color is a beautiful sight and a promise of the spring season.
Step 2
Gently peel off the rough outer layer covering the base of the Aralia shoots with your hands. It’s important to remove only the tough parts while leaving the delicate young shoots intact. This step helps reduce bitterness and ensures a tender texture.
Step 3
Now that the Aralia shoots are cleaned, we’ll move on to blanching. This crucial step removes any mild toxicity and toughness inherent in the shoots, making them perfectly ready to eat.
Step 4
In a large pot, bring 1 liter of water to a rolling boil. Add 3 tablespoons of coarse salt. The salt not only helps maintain the vibrant green color of the shoots but also aids in neutralizing their slightly bitter taste.
Step 5
Once the water is boiling vigorously, add the prepared Aralia shoots. Using chopsticks or tongs, gently turn the shoots over as they cook for about 1 to 2 minutes. You’ll notice their color turning a bright, vibrant green – that’s your cue! Be careful not to over-blanch, as they can become mushy.
Step 6
Immediately after blanching, rinse the Aralia shoots under cold running water. This shock in cold water helps to stop the cooking process, retain their crisp texture, and enhance their beautiful green color.
Step 7
Drain the blanched Aralia shoots well. For optimal freshness, store them in an airtight container filled with a little water in the refrigerator. When ready to serve, drain off the water before arranging them on a plate.
Step 8
Serve the blanched Aralia shoots with the sweet and tangy Gochujang sauce, or your favorite dipping sauce. The delightful contrast between the slightly bitter shoots and the savory-sweet sauce is a true highlight of spring cuisine!
