I have chosen asparagus for this recipe instead of durup, a spring vegetable. This is due to unavailability outside Korea. The texture and the scent may not be the same, but asparagus or tender stem broccoli is your best alternative. Choose them plump.
600g/1.3lbs green ASPARAGUS
Seasoned Chilli Paste:
3 tbsp CHILLI PASTE (gochujang)
2 tsp CHILLI FLAKES (coarse gochugaru)
2 ½ tbsp SESAME OIL
1 tbsp LEMON JUICE
1 tbsp SUGAR
2 tsp toasted SESAME SEEDS
1 small GARLIC CLOVE, crushed fine
1. Season the paste with the ingredients above and set aside.
2. Cut off the rough base of the asparagus. Using a potato peeler, half of the remaining skin should be peeled away from the centre in a downward direction.
3. Steam the asparagus, barely 2 minutes for the plump size. Broccoli may need less time. It should be cooked when checked with a knife, but still firm. Immediately dip briefly into ice cold water and drain. This keeps the bright green colour. Mix with half of the sauce. Drizzle more over the top. Serve cold.