Yoon Yi-ryeon's Blanched Dureup (Aralia Shoots)

Cooking tips 💡

• Because dureup have thick bases and thin leaves, adding them all at once makes the leaves too soft. Always start by blanching the bases in boiling water to achieve balanced doneness.
• Immediately plunging them into cold water after blanching prevents them from turning yellow from residual heat and helps maintain a vibrant green color and crisp texture.
• When made into pickles or seasoned salads, dureup's strong spring fragrance gets masked. Blanching lightly and dipping in chogochujang is the best way to enjoy their aroma.

Recommended for 🙋

• ⭐Those who want to fully savor the bitter, fragrant flavor of spring dureup.
• ⭐Beginners who are not skilled at cleanly trimming dureup bases and thorns without getting pricked.
• ⭐Those looking for a healthy, light well-being vegetable side dish that can be made in 10 minutes.