Clean Dureup Jangajji (Pickled Aralia Shoots)
A spring pickled dish of angelica tree shoots briefly cooked in a boiling pickling liquid to keep their crisp 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 is a simple pickle made without separate blanching by briefly cooking the angelica tree shoots right in the boiling soy brine, cooling them, and steeping them. Tender yet crisp with a clean, refreshing taste, it makes a wonderful side dish to pair with meat dishes.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Angelica tree shoots (cham-dureup)500 g (after cleaning)
Soy sauce brine
- Water3 cups
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 cup
- Vinegar2 cups
- Sugar1 cup
- Salt2 tbsp
- Soju1/2 cup
- Trim the woody bottoms of the shoots and peel away the tough outer casing.
- If the thorns feel sharp to the touch, scrape them off with a knife, and cut slits to divide thick bottom stems into 2 or 4.
Steps
Prepare the ingredients
Here is 500g of cleaned angelica tree shoots (cham-dureup).
After leaving them in the refrigerator for two days, the leaves turned from light brown to a deeper brown.
Trim and wash
Trim the woody bottoms of the shoots and peel away the tough outer casing.
Small shoots do not have thorns, but they develop thorns as they grow.
If they feel sharp to the touch, scrape them off with a knife. Cut slits into thick bottom stems to divide them into 2 or 4.
Swish them in water and wash several times, drain the water, and gently squeeze out the remaining moisture with your hands.
Make the pickling brine
Add 3 cups water, 1 cup regular soy sauce (jin-ganjang), 2 cups vinegar, 1 cup sugar, and 2 tbsp salt, and once it comes to a rolling boil...
Steep in the soy brine
Add the shoots, let it come back to a boil, leave it for about 30 seconds, and turn off the heat.
Stir occasionally as it cools so they color evenly.
Once completely cool, pour in 1/2 cup soju, which acts as a sterilizer and preservative, mix it in, transfer everything to a container, and let it mature in the refrigerator for at least 3 days before enjoying.
Complete
When I tasted it after 5 days, the texture was tender yet crisp, and the soy flavor had soaked in nicely.
Ppunwife's tips
- Once completely cool, pour in 1/2 cup soju, which acts as a sterilizer and preservative, mix it in, transfer everything to a container, and let it mature in the refrigerator for at least 3 days before enjoying.
- If you drain just the soy brine, boil it vigorously, let it cool, and pour it back in, it will easily keep for up to 1 year.
FAQ
How do I trim the thorns on the shoots?
If you feel sharp thorns, gently scrape them off with a knife, and make lengthwise slits to split thick bottom stems into 2 to 4 parts.
Do I add the soju while boiling the soy brine?
No, stir it in at the very end after the soy brine has cooled completely to help preserve and sanitize.
When can I start eating it after making it?
Transfer it to a container and let it mature in the refrigerator for at least 3 days; by around 5 days, the seasoning will be nicely absorbed.
How do I store it to keep for over 1 year?
Pour off only the soy brine, bring it to a rolling boil, let it cool thoroughly, and pour it back over the shoots to store them long-term without spoiling.
