Crisp Spring Dureup Jangajji (Pickled Angelica Tree Shoots)
A spring preserved pickle made by pouring a boiled pickling liquid over lightly blanched angelica tree shoots to preserve their distinct aroma and texture.
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 pickle preserves the crisp texture of in-season spring angelica tree shoots by lightly blanching them in salted water. Boiled and cooled soy pickling liquid is poured over the shoots, which are then aged in the refrigerator for 5 days to finish. Thanks to their subtle aroma, they are perfect both as a side dish with rice and as an accompaniment to grilled meats.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Angelica tree shoots (cham-dureup)250 g
Pickling liquid
- Water1 cup
- Regular soy sauce (jin-ganjang)1 cup
- Vinegar1/2 cup
- Sugar (or green plum syrup (maesil-cheong))1/2 cup
- Cheongju (Korean rice wine) (or mirin (cooking rice wine), soju)1/2 cup
- For pickles, whatever vegetable you use must be tender when pickled; that way, it will not become tough even after sitting in the soy liquid for a long time as moisture is drawn out.
- If you trim the base of the stems slightly with a knife, the outer casing will peel away; for root-grown angelica shoots (ttang-dureup), scrape off any rough thorns with a knife, and cut thicker bases into 2 or 4 lengthwise.
Steps
This is one pack of angelica tree shoots (cham-dureup), about two large handfuls.
If you trim the base of the stems slightly with a knife, the outer casing will come right off.
There are hardly any thorns yet, but for root-grown angelica shoots (ttang-dureup), if there are rough thorns you should scrape them off with a knife.
For thick bases, make slits with a knife to cut them into 2 or 4 lengthwise.
Add 1 tbsp of coarse sea salt to rapidly boiling water and blanch the shoots for about 1 minute.
Blanch the thicker stems for about 30 seconds longer, then rinse several times in cold water.
Squeeze out the moisture gently so you do not press out the juices from the shoots.
Combine all pickling liquid ingredients: 1 cup water, 1 cup regular soy sauce (jin-ganjang), 1/2 cup vinegar, 1/2 cup sugar (or green plum syrup), and 1/2 cup cheongju (Korean rice wine) (or mirin, soju).
Bring to a rolling boil for about 30 seconds, then let cool completely.
Place the shoots in a container, pour in the pickling liquid, and weigh them down with a plate so they stay submerged.
After 5 days in the refrigerator, the flavors will soak in nicely.
Ppunwife's tips
- If you make a large batch to keep for over a month or 1 year or more, strain the angelica tree shoots through a sieve, bring only the soy sauce liquid to a rolling boil, let it cool, and pour it back over them to store in the refrigerator and enjoy for a long time.
- Do not blanch them for too long so they retain their crisp texture even when pickled.
FAQ
How long should angelica tree shoots be blanched to keep their texture?
Blanch them in boiling salted water for about 1 minute, give thicker stems about 30 seconds longer, and rinse immediately in cold water to keep their crisp texture.
Should the soy pickling liquid be poured right after boiling?
The soy liquid should be brought to a rolling boil for about 30 seconds and then cooled completely before pouring it over the shoots.
How do you store them long term for over a month?
Separate the shoots using a sieve, bring only the soy liquid to a rolling boil, let it cool completely, and pour it back over the shoots before refrigerating for long-term storage.
Can other ingredients be substituted for sugar or cheongju?
For sweetness, you can use green plum syrup instead of sugar, and you can substitute mirin or soju for the cheongju.
