Spring Delight! Soft Blanched Aralia Elata with Sweet & Tangy Gochujang Sauce
Healthy and Delicious Aralia Elata (Dooreup) Side Dish: Blanched Dooreup
Rich in protein and packed with essential vitamins like B1, B2, and C, Aralia Elata (Dooreup) is a nutritious spring vegetable. Learn how to make a wonderfully tender and flavorful blanched Dooreup dish. Its unique slightly bitter taste harmonizes beautifully with a sweet and tangy gochujang dipping sauce, making it a perfect spring delicacy. This recipe is simple, healthy, and highlights the best of the season.
Main Ingredients
- 250g fresh Aralia Elata (Dooreup)
- 1 Tbsp coarse salt (for blanching)
Perfect Pairing: Gochujang Dipping Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Oligodang (corn syrup, adjust sweetness to taste)
- 1 Tbsp Maesil Cheong (plum extract, for depth of flavor)
- 1 Tbsp vinegar (for tanginess)
- 1 Tbsp lemon juice (for extra freshness)
- A tiny pinch of salt
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Oligodang (corn syrup, adjust sweetness to taste)
- 1 Tbsp Maesil Cheong (plum extract, for depth of flavor)
- 1 Tbsp vinegar (for tanginess)
- 1 Tbsp lemon juice (for extra freshness)
- A tiny pinch of salt
Cooking Instructions
Step 1
Begin by preparing the fresh Aralia Elata. Carefully trim the tough, woody base of the stalks. If there are any small thorns or prickly parts, gently remove them with your fingers or a knife to ensure a pleasant eating experience. This step is about preparing the Dooreup for cooking.
Step 2
Bring a pot of water to a rolling boil over high heat. Once boiling, add 1 tablespoon of coarse salt to the water. Salting the water not only enhances the vibrant green color of the Dooreup but also helps maintain its crisp texture. Carefully place the prepared Dooreup into the boiling water and blanch for just about 1 minute. Overcooking will make it mushy and diminish its delightful texture, so timing is crucial!
Step 3
As soon as the Dooreup is blanched, immediately transfer it to a bowl of cold water. Rinse it 2-3 times thoroughly. This rapid cooling stops the cooking process, firms up the texture, and helps to mellow out any strong bitterness. Ensure there’s no residual heat remaining.
Step 4
After rinsing in cold water, drain the Dooreup very well. Place it in a colander and let all excess water drip away. Proper draining is important so that the dipping sauce adheres well and doesn’t get diluted.
Step 5
Arrange the well-drained Dooreup attractively on a serving plate. Prepare the sweet and tangy gochujang dipping sauce by mixing all the sauce ingredients together. Serve the blanched Dooreup with the sauce on the side. Feel free to adjust the sauce consistency or the ratios of ingredients to your preference. Enjoy this taste of spring!
