Fragrant Spring Delight: Enjoying Seasonal Aram Gourd (Dureup) Sashimi
How to Make Dureup Sashimi: Blanching, Health Benefits, and Best Season
In April to May, you’ll find the vibrant spring vegetable, Dureup, at the market. Lightly blanched and served as ‘Dureup Hoe’ (Dureup sashimi), it offers a delightful, herbaceous flavor when dipped in spicy-sweet gochujang sauce. Experience the essence of spring with this simple yet delicious dish!
Ingredients for Dureup Hoe- 1 bunch fresh Dureup (approx. 200-300g)
- 1 tsp coarse salt (for blanching)
- 3 Tbsp Gochujang sauce (for dipping)
Cooking Instructions
Step 1
First, prepare your fresh Dureup. Gently rinse the entire bunch under running water to remove any dirt or dust. Make sure to clean both the leaves and stems thoroughly.
Step 2
Examine the bottom part of the Dureup stems. If there are any tough or unsightly outer layers, carefully trim them off using a vegetable peeler. This will make the stems more tender. Be gentle and avoid peeling too much.
Step 3
Bring a large pot of water to a rolling boil, adding 1 teaspoon of coarse salt. Once boiling, hold the trimmed Dureup by the stem ends and blanch just the stem parts for about 30 seconds. Blanching the stems first ensures even cooking.
Step 4
After blanching the stems, add the leafy parts to the boiling water and blanch for another 30 seconds. Over-blanching can diminish Dureup’s crisp texture and unique aroma, so a total blanching time of around 1 minute is key.
Step 5
Immediately transfer the blanched Dureup to a bowl of cold water to cool them down. This step helps to preserve the vibrant green color and maintain the crisp texture.
Step 6
Drain the Dureup well and arrange them attractively on a plate for a fragrant and crisp Dureup Hoe. Prepare your favorite spicy-sweet gochujang sauce for dipping. Enjoy this simple yet exquisite recipe featuring Dureup, a representative spring mountain vegetable!
