Fragrant Dureup Sukhoe (Parboiled Angelica Tree Shoots)
Spring angelica tree shoots quickly parboiled in salted boiling water to highlight their fragrant aroma and crisp bite.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This sukhoe dish features spring angelica tree shoots (cham-dureup), cleaned and quickly parboiled to bring out their exceptional flavor and aroma. Dropping the thick stem ends into boiling water first before briefly blanching the rest and plunging them into cold water keeps the shoots pleasantly crisp. Serve with sweet-and-sour red chili paste (cho-gochujang) as a light, refreshing drink snack or side dish.
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Angelica tree shoots (cham-dureup)
- Coarse sea salt1 tbsp
- This is about 200 g of angelica tree shoots (cham-dureup). Cham-dureup refers to the young shoots that sprout directly from the angelica tree.
Steps
Prepare the shoots
Small, tender shoots only have soft, white fuzz-like thorns, but palm-sized shoots have black, sharp thorns.
Scrape them off with a knife so they will not irritate your mouth when eating.
Trim off the bottom of the stem and peel away the attached outer husks.
Rinse thoroughly, then score any thick stems with a shallow slit.
Parboil the shoots
Add 1 tbsp coarse sea salt to a rolling boil and lower the stem ends into the water first to cook for about 10 seconds.
Drop the rest of the shoots in and parboil for about 30 seconds to under 1 minute until the overall color turns vibrant green and tender.
Adjust the parboiling time depending on the thickness of the shoots.
Submerge immediately in cold water to stop the cooking, then drain well. Gently press with your hands to squeeze out the remaining moisture.
Complete
These are my first shoots of the spring.
The plump stems are tender yet crisp, parboiled just right.
To best enjoy their natural fragrance and flavor, just dip them lightly in sweet-and-sour red chili dipping sauce (chojang).
Because they are only parboiled briefly, the bitterness is pleasantly balanced and a lovely sweet fragrance lingers in your mouth.
You can also slice these shoots and toss them quickly with sweet-and-sour red chili paste to make a great side dish for rice.
Ppunwife's tips
- Score any thick stems with a shallow slit.
- Add 1 tbsp coarse sea salt to a rolling boil and lower the stem ends into the water first to cook for about 10 seconds.
- Immediately submerge them in cold water after parboiling to stop the cooking, then drain well.
FAQ
How do you handle the sharp thorns on the shoots?
Gently scrape off any sharp black thorns on larger, tougher shoots using the edge of a knife so they do not catch in your mouth.
Is there a trick to parboiling them evenly?
Dip the thicker stem ends into the salted boiling water first for about 10 seconds, then submerge the tender tops so everything cooks evenly.
How should I serve parboiled angelica tree shoots?
Dip them lightly in sweet-and-sour red chili dipping sauce to savor their unique aroma, or cut them into bite-sized pieces and toss with sweet-and-sour red chili paste for a side dish to serve with rice.
