Deliciously Enjoying Blanched Angelica Tree Sprouts (Dureup Sukhoe)
How to Blanch Angelica Tree Sprouts, How to Make Dureup Sukhoe, How to Eat Angelica Tree Sprouts
This is a dish made with Angelica Tree Sprouts, which can only be enjoyed in spring. I’ll guide you through blanching them and how to eat them. Enjoy the fresh, slightly bitter, and aromatic taste of spring!
Ingredients- 1 pack of fresh Angelica Tree Sprouts (approx. 200-300g)
- A pinch of coarse salt (for blanching)
- Store-bought Gochujang sauce (Chogochujang) or homemade (for serving)
Cooking Instructions
Step 1
Prepare one pack of fresh Angelica Tree Sprouts (Dureup). These tender sprouts capture the essence of spring and are at their most delicious now.
Step 2
Trim off the thick bottom part of the Dureup sprouts, about 1-2 cm, to prepare them neatly. Be careful not to trim too much.
Step 3
Gently peel off any rough or wilted outer leaves from the Dureup. Handle the young shoots with care to ensure they remain clean and pristine.
Step 4
If you notice any prickly thorns on the stem of the Dureup, gently scrape them off using the back of a knife. Avoid pressing too hard, as this can damage the sprouts.
Step 5
Place the prepared Dureup in a bowl of cold water and gently shake them to wash away any dirt or impurities hidden between the leaves. Thoroughly cleaning the sprouts is essential.
Step 6
For Dureup with particularly thick and tough stems, make a cross-shaped incision with a knife at the bottom. This helps the heat penetrate evenly, ensuring the stems cook thoroughly and are tender.
Step 7
Bring a pot of water to a rolling boil, then add about 1/2 tablespoon of coarse salt. Once boiling, add the Dureup, starting with the thicker stem parts, and blanch for about 20 seconds. This initial blanching of the stems ensures they cook properly.
Step 8
After blanching the stems, add the leafy parts as well and continue to blanch for another 20 seconds. The total blanching time can be adjusted by 10-30 seconds depending on the size and thickness of the Dureup and your preferred texture. Be careful not to over-blanch, as they can become mushy.
Step 9
Immediately transfer the blanched Dureup to a bowl of cold water to stop the cooking process and preserve their vibrant green color and crisp texture. Gently press the Dureup to squeeze out excess water. Avoid squeezing too hard, which can crush them.
Step 10
Arrange the drained Dureup attractively on a plate and serve with your favorite Chogochujang (spicy and sour dipping sauce). Your fragrant and delicious Dureup Sukhoe, a perfect spring delicacy combining aromatic, slightly bitter, and tangy flavors, is now ready to be enjoyed!
