Summer Japanese Angelica Tree Shoots 여름 두릅 (yo-reum du-reup) can be cooked in various ways. In this post, I will outline how to successfully blanch this vegetable while maintaining it’s texture. When you prepare Summer Dureup this way, it tastes amazing when paired with grilled meat and 초장.

How to Blanch Summer Dureup: Japanese Angelica Tree Shoots

This lightly bitter and tender vegetable pairs great with freshly grilled meat and a spicy vinegar sauce.

Instructions

Trim off the bottom of the stem to remove any blackened bits.
Check for any old or damaged leaves and remove them. (Mine were fine)
Wash the summer dureup in cold water thoroughly.
Add 1.6 L of water to a pot.
Add 3 spoons of coarse sea salt (천일염) to the pot.
Mix the salt until it dissolves.
Let the water come to a boil then add the summer dureup into the water STEM first. Let the stems cook in the water first for a 5 seconds then drop the whole thing in.
Summer dureup cooks very fast only let it cook for 30-40 seconds.
Ideally, place the vegetable into ice water immediately when it is done cooking. I had no ice, so I ran it under ice-cold water, changing the bowl of water that it was in constantly so that it would be chilled correctly. If you do not immediately cool the vegetable, it will continue to cook and lose its bright color and texture.
Let the vegetable drain of excess water, and for aesthetics, I lined it up nicely on a plate.