Fragrant Dureup Muchim (Seasoned Aralia Shoots)
A spring greens side dish of lightly blanched angelica tree shoots tossed in a spicy-sweet gochujang seasoning to highlight their distinctive 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 angelica tree shoot dish blanches the shoots stem-first to preserve their crisp texture and subtle fragrance. Tossed in a sweet and spicy gochujang seasoning with toasted sesame oil, it is a wonderful side dish to revive your spring appetite.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Cook time
- 1 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Angelica tree shoots (cham-dureup)250 g (after cleaning)
- Scallions (jjokpa)a little
- Salt1 tbsp
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Tuna extract sauce (chamchi-aek) (or regular soy sauce (jin-ganjang))1 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1 tsp
- Toasted sesame oil1 tbsp
- Ground toasted sesame seeds1 tbsp
- Buying angelica tree shoots while they are young and tender, before they develop many thorns, makes trimming much easier.
- Instead of scallions, you can use about 4 tbsp of minced large green onion.
- Swapping the gochujang for a little doenjang makes a deeply savory version that also works wonderfully.
Steps
Prepare the angelica tree shoots
To prepare the shoots, start by trimming away the tough woody base and peeling off the outer casing.
Smaller shoots will not have thorns, but...
Any shoot larger than a finger will have small thorns like this.
Thorns that are just starting to emerge are soft and can be left alone, but if they look dark and feel stiff enough to prick your fingers, scrape them off with a knife.
Rinse once or twice in water, then score any particularly thick stems with a slit.
Blanch the shoots
Bring water to a rolling boil with 1 tbsp of salt.
Lower the stems in first for about 10 seconds to give them a head start, then submerge the whole shoots and remove them once they turn deep green and the stems soften.
It will vary with the size of the shoots, but blanching around 1 minute is usually enough.
Immediately rinse in cold water and drain in a colander.
If any excess moisture remains, squeeze gently with your hands and roughly cut into bite-sized pieces.
I finely sliced 3 stems of scallions; using about 4 tbsp of minced large green onion works just fine too.
Toss with the seasoning
Add all seasoning ingredients together and mix well.
Add the shoots and green onions, then toss to combine.
Adjust with salt if it tastes bland, or add vinegar if you prefer a tangy finish.
Serve
Because they were lightly blanched, the crisp texture remains intact, and the refreshing aroma of the shoots spreads through your mouth the more you chew.
Today I tossed them in a gochujang version without vinegar.
A version made with a bit of doenjang for savory depth is also wonderful, so you can easily substitute doenjang for the gochujang in this recipe.
Spring just would not feel complete without enjoying these tender shoots.
Toss them up to wake up your appetite—in fact, these shoots are guaranteed to bring your appetite back.
Ppunwife's tips
- Submerge the thick stems for about 10 seconds first before adding the rest so the entire shoot cooks evenly.
- Adjust the seasoning with salt if it is under-salted, and mix in vinegar if you want a tangy flavor.
FAQ
How do you remove the small thorns on angelica tree shoots?
Gently scrape away any thorns that feel stiff or sharp enough to prick your skin using a knife.
What is the secret to blanching angelica tree shoots properly?
Dip the thick stems into boiling water for about 10 seconds first, then submerge the entire shoot and blanch briefly for around 1 minute to ensure an even texture.
Can I use doenjang instead of gochujang for the seasoning?
Yes, swapping gochujang for doenjang gives the dish a rich, savory flavor that pairs wonderfully with the greens.
What can I substitute if I do not have scallions?
You can replace the scallions with about 4 tbsp of finely minced large green onion.
