Fragrant Spring Dureup Bap (Rice with Angelica Tree Shoots)
A light spring one-pot pot-steamed rice topped with seasonal angelica tree shoots and shiitake mushrooms.
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 pot-steamed rice combines seasonal angelica tree shoots with shiitake mushrooms and carrots for deep fragrance and savory flavor. Adding the shoots during the steaming stage preserves their signature aroma and tender bite, making it an easy, satisfying one-bowl meal when paired with a spicy-savory scallion seasoning sauce.
- Servings
- 4–5 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- White rice3 cups
- Water3 1/2 cups
- Angelica tree shoots (cham-dureup) (or aralia cordata shoots (ttangdureup))200 g
- Shiitake mushrooms3
- Carrot1/2
- Scallions (jjokpa)10 stalks
- Salt1 tsp
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Perilla oil (or toasted sesame oil)as needed
- Toasted sesame seeds
- Pour 3 1/2 cups of water over 3 cups of unsoaked raw white rice and let it soak for 30 minutes.
- You can use the white part of large green onions instead of scallions.
- You can substitute 1/2 tbsp of sugar for the 1 tbsp of green plum syrup in the sauce.
Steps
Prepare the ingredients
Prepare 3 cups of white rice.
You will need about two handfuls (200g) of cleaned and washed angelica tree shoots, 3 shiitake mushrooms, 1/2 small carrot, and 10 stalks of scallions (or the white part of a large green onion).
Related post on the blog (Korean)blog.naver.com/ppunwife/224248687691Refer to the preparation method for angelica tree shoots.
Slice the ingredients
Cut the angelica tree shoots into sizes that are easy to mix and eat with rice.
Slice the shiitake mushrooms thickly and julienne the carrot more finely than the mushrooms.
Finely chop the scallions to be used for garnish and seasoning.
Add half of the chopped scallions to a bowl, then mix in 1 tbsp gochugaru, 3 tbsp regular soy sauce, 1 tbsp soup soy sauce, 1 tbsp green plum syrup (or 1/2 tbsp sugar), 1 tbsp mirin, 1/2 tbsp minced garlic, and a little toasted sesame seeds to make the sauce.
Cook the pot rice
Rinse 3 cups of white rice and drain roughly in a sieve. (To measure the water accurately, make sure to drain off the excess rinse water thoroughly.)
Pour 3 1/2 cups of water over 3 cups of unsoaked raw rice and let it soak for 30 minutes.
Pour the soaked rice and its soaking water directly into the pot and bring it to a rolling boil over high heat, then reduce the heat to medium-low.
Stir thoroughly down to the bottom occasionally so it does not scorch, and simmer until the bubbles subside.
Place the sliced mushrooms, carrot, and angelica tree shoots on top of the rice.
Cover with the lid and let it steam on very low heat for at least 5 minutes. Turn off the heat and let it steam undisturbed for another 5 minutes.
Mix the rice
The moment you open the lid, the delightful aroma of angelica tree shoots greets you.
Having steamed nicely, the shoots and vegetables are tenderly cooked, and the rice is fluffy and perfectly done.
Transfer to a wide bowl, sprinkle lightly with salt, perilla oil or toasted sesame oil, and the remaining scallions, then mix evenly.
Complete the dish
It is great with just angelica tree shoots, but chewy and savory shiitake mushrooms stand in for meat, plus carrot and scallions add color...
It really makes a beautiful bowl of dureup bap.
Even without a single piece of meat, this herb rice makes your mouth water just looking at it.
Add about 1 tbsp of sauce per bowl and mix well to enjoy.
Make this satisfying one-bowl pot rice loaded with plenty of fragrant angelica tree shoots.
It is light and clean, making it easy to digest even if you eat generously, and enjoying it so deliciously makes you feel revitalized.
Ppunwife's tips
- To measure the water accurately, drain off the remaining rinse water thoroughly after washing the rice.
- Stir thoroughly down to the bottom occasionally so it does not scorch, and cook until the bubbling subsides.
FAQ
What size should I cut the angelica tree shoots?
It is best to cut them into bite-sized pieces so that they are easy to mix and eat with the rice later.
Can I use herbal aralia shoots (ttang-dureup) instead of cham-dureup?
Yes, herbal aralia shoots can be used as a substitute for cham-dureup.
Can I replace the green plum syrup in the seasoning sauce with another ingredient?
You can substitute 1/2 tbsp of sugar for 1 tbsp of green plum syrup.
Do I add the angelica tree shoots to the rice and boil them from the very beginning?
No, do not add them at the start; once the cooking water has subsided, arrange them on top of the rice along with the shiitake mushrooms and carrot during the steaming stage to cook through.
