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Sautéed Dureup in Hot Korean Pepper and Balsamic Vinegar Recipe

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This recipe for Sautéed Dureup in Hot Korean Pepper and Balsamic Vinegar is from Chosun Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
200 g dureup
2 T. olive oil
1 tsp. sesame oil
Salt and pepper to taste
1 tsp. Korean red hot pepper flakes
1 T. balsamic vinegar or soy sauce if vinegar is not available
Directions:
Directions:
Rinse dureup with cold water. Peel excess hard leaves at root. Rinse again and pat dry. Cut dureup in half, lengthwise. Put olive oil and sesame oil in a frying pan on high heat. Add dureup and sauté for a few minutes on medium heat. Add salt and pepper to taste. Add Korean hot pepper and cook for a few more minutes. Remove from heat and put on a serving plate; sprinkle with vinegar. Serves: 2. *The flowers bloom in August, and the soft edible shoots sprout in the spring. The dureup shoots are short with a reddish outer skin. Of the 40 different types of fatsia worldwide, 4 are growing in Korea with edible shoots.

 

 

 

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