Dureup (Aralia Shoots) Dressed with Doenjang (Korean Fermented Soybean Paste)
This Dureup Doenjang Muchim features fragrant aralia shoots seasoned with a doenjang (Korean fermented soybean paste) dressing for a rich, deep flavor.
📝 Editor's Notes
Dolnamul-Ojingeo Chomu-chim (Stonecrop and Squid Spicy Salad) is a delightful delicacy that combines fresh stonecrop and chewy squid with a spicy and tangy dressing, stimulating your appetite.
Its superb sweet and sour flavor makes it especially refreshing, perfect for regaining lost appetite in warm springs or hot summers.
The cooking process is not complicated, making it an easy dish for even beginner cooks.
It's also a visually appealing dish that adds vibrant color to your table.
We highly recommend it as a fresh and light side dish for the whole family to enjoy.
🛒 Ingredient Tips
Choosing fresh stonecrop is important: look for vibrant green leaves that aren't wilted, with plump stems.
Fresh stonecrop will have its characteristic fragrance.
For squid, choose ones with glossy, transparent bodies that are firm to the touch.
Avoid any that are too limp or have a strong fishy odor.
Cucumbers should be dark in color, firm, and straight.
Selecting ones with fresh, undried ends will ensure better freshness.
For Korean water dropwort (minari (미나리)), choose stalks that aren't too thick and have fresh leaves for added aroma.
🔄 Substitution Guide
Instead of squid, you can use other seafood like shrimp, sea snails, or whelks for a different chewy and firm texture.
If you have allergies or dislike seafood, blanched chicken breast or tofu can be used for a good source of protein and a milder flavor.
If stonecrop is unavailable, you can use chives, lettuce, or perilla leaves for added fragrance.
Please note that the unique crisp texture and refreshing taste of stonecrop might differ.
Using lemon juice instead of vinegar can create an even fresher and more exotic flavor.
🥘 Ingredients
👨🍳 Cooking Points
When steaming squid, it's crucial to add soju (Korean distilled spirit), steam for 5 minutes, then let it rest for another 5 minutes.
This method removes any fishy odor and ensures the squid is tender, not tough.
Be strict with the cooking time, as over-steaming will make the squid chewy! Remember this point.
When making the dressing, adjusting the amount of vinegar is key.
Triple-strength vinegar is much stronger than regular vinegar, so start with a smaller amount and add more to taste.
Lastly, mix the stonecrop and cucumber with the dressing first, then gently add the squid and toss to prevent the stonecrop from being crushed, maintaining its crisp texture.
👨🍳 Directions
Trim the tough ends of 200g of dureup (aralia shoots) and remove any withered or dirty parts.
Add salt to boiling water and dissolve it well. Add the dureup and blanch for 2-3 minutes over high heat. (The dureup are perfectly blanched when the stem yields slightly when pressed with your fingers, indicating a pleasant texture.)
Rinse the blanched dureup thoroughly in cold water, then squeeze out as much water as possible.
In a bowl, combine 1 heaping tbsp doenjang (Korean fermented soybean paste), 2 tbsp corn syrup, 1/2 tbsp Korean plum extract (maesil-cheong), 2/3 tsp sugar, 1 tbsp perilla oil, 1/3 tbsp minced garlic, and toasted sesame seeds. Mix well to create the dressing.
Add the squeezed dureup to the dressing. Gently toss by lifting from bottom to top until the dureup is evenly coated with the dressing. Your Dureup Doenjang Muchim is now complete.
💡 Tips
When dureup is plentiful and inexpensive, buy extra, blanch it, lightly squeeze out excess water, portion, and freeze for later use.
Dureup is also delicious served with chogochujang (vinegared gochujang (고추장) sauce) or skewered with beef to make sanjeok (skewered meat and vegetable dish).
The harmony between the dressing and dureup is outstanding, so we highly recommend you try this muchim at least once.
📦 Storage & Reuse
The prepared Dolnamul-Ojingeo Chomu-chim can be stored in an airtight container in the refrigerator to keep it fresh.
However, as stonecrop can wilt easily, it's best to consume it immediately.
When refrigerated, it is best eaten within 1-2 days.
Freezing is not recommended as it can alter the texture of the vegetables.
If you have any chomu-chim left, it makes a delicious breakfast the next day when mixed with warm rice and a drizzle of sesame oil.
Leftover squid can also be finely chopped and added to kimchi fried rice.
🥢 Who This Is For
This chomu-chim pairs wonderfully as a refreshing snack with cold beer or makgeolli (Korean rice wine) on hot summer days, as its fresh and clean taste cuts through any richness.
It's not only a great side dish for rice but also makes a fantastic light meal when mixed with boiled somen (thin wheat noodles).
It's an especially excellent accompaniment to meat dishes like samgyeopsal (grilled pork belly), as it adds a refreshing contrast.
We recommend this dish even for those with no appetite or children who dislike vegetables, as it's easy to enjoy.
🔥 Nutrition Info
One serving of this Dolnamul-Ojingeo Chomu-chim (based on 2-3 servings per recipe) is estimated to be approximately 250-300 kcal.
You can expect to consume about 20-25g of protein from the squid, 10-15g of fat from perilla oil and squid, and 25-30g of carbohydrates from the dressing's corn syrup, sugar, and vegetables.
Notably, stonecrop is rich in Vitamin C and calcium, while squid is high in taurine, which helps with fatigue recovery.
With the added hydration and minerals from cucumber, and vitamins and minerals from Korean water dropwort (minari (미나리)), this dish is a well-balanced and healthy side dish.
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