Spring Delight! Sriracha Sauce Marinated Angelica Acutangula (Dureup)
Angelica Acutangula Recipe::Spicy and Sweet Dureup Salad with Sriracha
Hello everyone, this is Kimmi from Kimmi Food, sharing delicious recipes! Today, I’m excited to introduce a dish featuring ‘Dureup’ (Angelica Acutangula), a seasonal delicacy of April. Have you always enjoyed it simply dipped in spicy red chili paste (gochujang)? Today, I’ll teach you my secret to enjoying it with a perfectly balanced spicy and tangy flavor! All you need are Sriracha sauce and anchovy sauce! This is my personal method that always impresses elders with its simple yet sophisticated taste. Let’s get started!
Main Ingredients
- 1 pack fresh Angelica Acutangula (Dureup)
- A small amount of bell peppers (about 1/4 each of 2 colors)
- 1 handful of nuts
- 1 lemon
Sauce Ingredients
- 1.5 Tbsp Sriracha sauce
- 1.5 Tbsp lemon juice
- 1.5 Tbsp anchovy sauce
- 1.5 Tbsp oligosaccharide
- 1.5 Tbsp Sriracha sauce
- 1.5 Tbsp lemon juice
- 1.5 Tbsp anchovy sauce
- 1.5 Tbsp oligosaccharide
Cooking Instructions
Step 1
Angelica Acutangula can have a slightly bitter sap, so it’s crucial to clean it thoroughly. If not washed properly, you might end up eating a slippery, gelatinous substance, which is quite unpleasant! Gently rinse it under running water, rubbing lightly to remove any sap. Trim off any tough outer leaves or stems.
Step 2
If the stems are particularly thick or tough, trim them into bite-sized pieces. Woody parts are best cut with a knife.
Step 3
Alternatively, if the stems are very thick or difficult to cut, you can simply snap them by hand into manageable lengths. Natural breaks often look quite appealing.
Step 4
Now, we’ll lightly blanch the Angelica Acutangula to soften its texture and reduce any bitterness. We’ll add it to boiling water.
Step 5
Fill a pot with plenty of water and add 1 tablespoon of salt. Salting the water not only enhances the vibrant green color of the Dureup but also helps neutralize any bitterness.
Step 6
Once the water is at a rolling boil, add the prepared Angelica Acutangula and blanch for exactly 20 seconds! This short blanching time is key to preserving its crisp, fresh texture. If you prefer a softer texture or want to minimize bitterness further, you can blanch for up to 40 seconds. Overcooking will make it mushy.
Step 7
Immediately after blanching, transfer the Angelica Acutangula to an ice-cold water bath. This sudden temperature shock stops the cooking process, firms up the texture, and locks in its bright green color.
Step 8
Remove the blanched Dureup from the cold water and drain them thoroughly in a colander. Ensuring all excess water is removed will help the dressing adhere better. (An optional step for extra crispness is to rinse them again in cold water, but thorough draining is sufficient.)
Step 9
Meanwhile, prepare the bell peppers for added color and crunch. Remove the seeds and slice them thinly into strips.
Step 10
Cut the lemon in half. Slice one half thinly for garnish, and reserve the other half to squeeze for fresh lemon juice for the dressing.
Step 11
Squeeze the juice from the reserved lemon half. This fresh lemon juice will be a key component of our special Sriracha dressing.
Step 12
Let’s talk about the star of our dressing: Sriracha sauce. It offers a pleasant spiciness without an overly harsh burn, leaving a fragrant, clean finish. If you enjoy Vietnamese pho, you’ll likely appreciate the unique flavor profile of Sriracha. It’s wonderfully addictive!
Step 13
In a bowl, combine 1.5 tablespoons of Sriracha sauce with the freshly squeezed lemon juice (about 1.5 tablespoons). The zestiness from the lemon will beautifully complement the sauce.
Step 14
Add 1.5 tablespoons of anchovy sauce for a savory depth and 1.5 tablespoons of oligosaccharide for a touch of sweetness. And there you have it – a simple yet delicious homemade dressing! For easy measurement, a 1:1:1:1 ratio works perfectly.
Step 15
Finally, prepare the nuts for added texture and nutty flavor. Instead of finely chopping them, lightly crush them with the side of a knife or your fingers. You want some texture to remain for a satisfying bite. (Feel free to imagine crushing your ‘nemesis’ while doing this for fun!)
Step 16
Combine the well-drained Angelica Acutangula and sliced bell peppers in a mixing bowl. Add the prepared crushed nuts. The vibrant colors alone promise a delightful dish.
Step 17
Pour the homemade Sriracha dressing evenly over the ingredients. You don’t need to drown the ingredients; just enough to lightly coat everything.
Step 18
Gently toss the salad using tongs or a spatula to ensure the dressing is well distributed. Be careful not to mash the delicate Dureup; a gentle mix is best.
Step 19
Your delicious Angelica Acutangula salad, featuring a delightful balance of tangy, sweet, and subtly spicy flavors, is ready to be enjoyed! Experience the fresh taste of spring combined with the unique kick of Sriracha. It’s a perfect side dish or a special springtime treat!
