Spicy and Sweet Dureup Jangajji (Pickled Angelica Tree Shoots)
A spring banchan of blanched angelica tree shoots tossed in a sweet and spicy gochujang seasoning, delicious right away or aged over time.
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 delicacy jangajji is made by lightly blanching in-season spring angelica tree shoots and coating them evenly in a sweet and spicy gochujang seasoning. It is delicious right after mixing and keeps well for a long time, making it a very handy spring side dish.
- Servings
- about 8–10 servings
- Cook time
- 1 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Angelica tree shoots (dureup)1 kg
- Coarse sea salt1 tbsp
Seasoning
- Gochujang (Korean red chili paste)1 cup
- Brewed soy sauce (yangjo-ganjang) (or gin)1/3 cup
- Gochugaru (Korean chili flakes)2/3 cup
- Rice syrup (jocheong) (or corn syrup (mulyeot))1 cup
- Minced garlic2 tbsp
- Trim the base of each angelica tree shoot slightly with a knife and peel away the outer skin wrapping around it. Tender shoots rarely have thorns, but if thicker stems have thorns, scrape them off with a knife. For thick bases, make cuts into 2 or 4 parts with a knife.
Steps
Trim the base of each angelica tree shoot slightly with a knife and peel away the outer skin wrapping around it.
Tender shoots rarely have thorns, but if thicker stems have thorns, scrape them off with a knife.
For thick bases, make cuts into 2 or 4 parts with a knife.
Here are the cleaned angelica tree shoots.
Rinse them several times under running water.
Add 1 tbsp coarse sea salt to vigorously boiling water and blanch the shoots for about 30 seconds to 1 minute.
Rinse in cold water several times, then gently squeeze out the moisture so the angelica tree shoots do not get damaged.
In a bowl, add all the seasoning ingredients: 1 cup gochujang, 1/3 cup brewed soy sauce (or regular soy sauce), 2/3 cup gochugaru, 1 cup rice syrup (or corn syrup), and 2 tbsp minced garlic. Mix well, then add the angelica tree shoots.
Coat them evenly so the seasoning sticks well.
Transfer to an airtight container, scrape up any remaining gochujang sauce from the bowl, and spread it moistly over the top to finish.
Ppunwife's tips
- For the portion you want to save and keep over time, pack it separately and cover it tightly with plastic wrap or a plastic bag pressed against the surface before storing.
- This gochujang angelica tree shoot jangajji is delicious right after you mix it, and just as delicious enjoyed over time.
FAQ
How long should I blanch the angelica tree shoots in boiling water?
Simply blanch them lightly for about 30 seconds to 1 minute in boiling water with 1 tbsp coarse sea salt added.
How do I store them to keep for a long time?
Place the portion to be stored in an airtight container, press plastic wrap or a bag closely against the surface, and store.
Can I use another ingredient instead of the rice syrup in the seasoning?
You can substitute corn syrup for the rice syrup in an equal amount.
Is it okay to use regular soy sauce instead of brewed soy sauce?
Yes, you can use regular soy sauce instead of brewed soy sauce.
