Fragrant Dureup Sanjeok (Skewered Aralia Shoots)
A neat spring delicacy made by threading blanched angelica tree shoots, seasoned beef, and imitation crab sticks onto skewers.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dureup sanjeok threads blanched angelica tree shoots—a classic spring wild green—along with seasoned beef and imitation crab sticks onto skewers. The rich, distinctive aroma of the shoots pairs wonderfully with the savory beef, making it an elegant dish for entertaining guests.
- Servings
- about 2–3 servingsOriginal: Makes 6 skewers
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Dureup Sanjeok Ingredients
- Angelica tree shoots (dureup)18
- Beef150 g (for skewers)
- Imitation crab stick3
Beef Marinade
- Regular soy sauce (jin-ganjang)1 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))1 tbsp
- Green plum syrup (maesil-cheong) (or sugar)1 tbsp
- Minced green onion0.5 tbsp
- Minced garlic1 tsp
- Toasted sesame oil1 tsp
- Ground black peppera little
Dureup Jeon Ingredients
- Angelica tree shoots (dureup)
- Flour
- Egg
- It is best to choose young shoots that have thick stems, are relatively short, and have not yet opened their leaves too much.
- Remove the rough outer skin and trim off the tough bottom ends.
- Rinse thoroughly, and if the bottoms are too thick, split them in half or make two or three slits.
Steps
1. It is best to choose young shoots that have thick stems, are relatively short, and have not yet opened their leaves too much.
Remove the rough outer skin and trim off the tough bottom ends.
2. Rinse thoroughly.
If the bottoms are too thick, split them in half or make two or three slits.
3. Add a little salt to water and bring it to a rolling boil.
4. Lower the angelica tree shoots into the water stem end first.
5. Blanch briefly, rinse in cold water, and drain off the moisture.
6. Prepare beef suitable for skewers, cut it to an appropriate thickness and length, and season it with the marinade.
7. Pan-fry the beef on both sides until no moisture remains.
8. Cut the imitation crab sticks into 2 pieces, then slice each in half lengthwise.
Thread the crab stick, blanched angelica tree shoots, and beef onto skewers in order.
1. Dredge the blanched and drained angelica tree shoots in flour, then shake off any excess flour.
2. Coat evenly in beaten egg.
Pan-fry in a skillet.
Pan-fry only briefly to preserve the aroma of the shoots.
Ppunwife's tips
- Pan-fry only briefly to preserve the aroma of the shoots.
- Angelica tree shoots are best enjoyed dipped in or tossed with chogochujang (sweet and sour chili sauce). The vinegar helps prevent the breakdown of vitamin C in the shoots while enhancing their flavor, aroma, and nutrients.
FAQ
Are there any tips for choosing good angelica tree shoots?
It is best to choose young shoots that have plump stems, are not too long, and do not have wide-open leaves.
Why should angelica tree shoots be placed stem end first when blanching?
Because the bottom end is thicker and firmer than the stems and leaves, putting the stem end into the boiling water first ensures the shoots blanch evenly and quickly.
What should I keep in mind when pan-frying dureup jeon?
To preserve the unique aroma of the angelica tree shoots, it is best to pan-fry them lightly and briefly without overcooking in the pan.
