Korean Seasoned Fatsia Shoots
Dureup, the young shoots of aralia elata, emerge for barely three weeks each April from thorny stalks, ranking among the most prized of Korea's spring mountain vegetables. Each shoot carries a distinctive piney, slightly resinous fragrance that cannot be found in any other Korean namul. Blanching the shoots in salted water for exactly 40 seconds softens the fibrous base of the stalk while preserving the volatile aromatic oils concentrated at the leaf tips. The traditional dressing is cho-gochujang, a vinegared chili paste whose acidity and sweetness provide a flavor framework without overwhelming the shoots' natural bitterness. In Korean folk medicine, dureup has long been associated with blood sugar regulation, which contributes to the premium it commands at spring markets. The fragrance fades rapidly after harvest, so the shoots are best eaten the same day they are picked, and even refrigerated storage should not extend beyond one day.
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Instructions
- 1
Cut off the tough base of the shoots and peel the outer skin.
- 2
Blanch shoots in boiling salted water for 1 minute 30 seconds.
- 3
Rinse in cold water, drain, split in half, and arrange on a plate.
- 4
Mix gochujang, vinegar, sugar, minced garlic, and sesame oil for the sauce.
- 5
Serve the sauce on the side or drizzle over the shoots.
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Goes Well With
Korean Gochujang Grilled Garlic Scapes
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