Dureup-namul (Blanched Angelica Shoots)

Dureup belongs to a narrow door in spring. You see it at the market for a few weeks, bundled like small green brushes, and then it is gone. Cook the month you're standing in. If it isn't spring and the shoots look tired, choose another namul tonight and wait for this one properly.

This dish lives or dies in the blanching. The stem is thick, the leaf bud is tender, and they cannot be treated as one body. Stem first, then the whole shoot. My teacher made me count out loud the first time, not because counting was holy, but because overcooked dureup loses the clean bitterness that makes it worth buying.

There is no heavy seasoning here. A little salt, a little sesame oil, toasted sesame, and chojang (vinegared gochujang) on the side. That is enough. 정성이 첫째예요. Sincerity comes first, and with a spring shoot this expensive, sincerity means restraint.