Duroop (Aralia Bud) Preparation: From Cleaning to Perfect Blanching
Savor Spring’s Bounty: How to Prepare and Blanch Duroop for a Delicious Treat
You’ve received a lovely bunch of duroop, a prized spring mountain vegetable! Available in April and May, duroop is packed with vitamins and calcium, and is known for its health benefits, including aiding with diabetes and kidney issues. Don’t miss out on enjoying this seasonal delicacy! This guide will walk you through how to meticulously clean duroop and blanch it perfectly to retain its crisp yet tender texture.
Main Ingredients- 1 bunch fresh duroop
- 1 tsp coarse salt (for blanching)
- 1 tsp vinegar (for blanching)
Dipping Sauce- 2 Tbsp gochujang-based dipping sauce (adjust to taste)
- 2 Tbsp gochujang-based dipping sauce (adjust to taste)
Cooking Instructions
Step 1
Trim the tough, woody bottom part of the duroop with a knife and peel off the outer skin. Removing the tough skin ensures a more tender bite.
Step 2
Carefully remove any blackened or damaged leaves from the duroop buds. This is also a good indicator of freshness when selecting duroop.
Step 3
To make them easier to pick up and eat after blanching, make a small cross-shaped incision (about 2-3mm deep) at the bottom of each duroop stalk. This also helps them cook more evenly.
Step 4
Rinse the prepared duroop thoroughly under running water several times to remove any dirt or debris.
Step 5
Fill a wide pot with plenty of water and add 1 teaspoon of coarse salt. The salt helps maintain the vibrant green color of the duroop.
Step 6
Along with the salt, add 1 teaspoon of vinegar. Vinegar helps neutralize the slightly bitter taste characteristic of duroop and removes any potential gaminess, making it more palatable.
Step 7
Once the water is at a rolling boil, carefully immerse the trimmed bottoms of the duroop into the boiling water and blanch for about 1 minute. The thicker stems require a slightly longer cooking time.
Step 8
After blanching the stems, add the rest of the duroop and continue to blanch for a total of 2 minutes. If your duroop buds are particularly small and thin, reduce the total blanching time to just 1 minute to avoid overcooking.
Step 9
Quickly remove the blanched duroop from the hot water and rinse them immediately under cold running water. This stops the cooking process and helps preserve their crisp texture.
Step 10
Gently squeeze the duroop with your hands to remove excess water. Be careful not to press too hard, as this could mash the delicate buds.
Step 11
Arrange the perfectly blanched duroop on a serving plate. Enjoy them by dipping them into a sweet and tangy gochujang-based sauce for a true taste of spring.
Step 12
For any remaining duroop that won’t be eaten immediately, prepare them for storage after removing excess moisture.
Step 13
Place the dried duroop in a clean plastic bag, then seal that inside a zip-top bag. Store in the refrigerator to keep them fresh for longer.
