Aromatic Aralia Shoots Jangajji: A Spring Delicacy Preserved
Golden Recipe for Pickled Aralia Shoots (Gyeodureup): A Must-Try Spring Vegetable Dish
As spring arrives, one of the first wild vegetables that comes to mind is Aralia shoots, also known as Gyeodureup. This is a seasonal delicacy that truly signifies the best of spring. Preparing a generous batch and pickling them allows you to enjoy this treat year-round. When served alongside grilled meat during family gatherings, they become an absolute crowd-pleaser! The subtle, unique aroma of Aralia shoots combined with its slightly bitter taste makes it the perfect side dish to awaken your appetite during the spring season.
Ingredients- 20 Aralia shoots (or Gyeodureup)
- 1 cup Soy Sauce (200ml)
- 1 cup Rice Wine (Sake/Mirin) (200ml)
- 1/2 cup Plum Extract (100ml)
- 1/2 cup Brown Rice Vinegar (100ml)
- 2 Tbsp Fish Sauce (30ml)
- 1 piece Dried Kelp (approx. 5x5cm)
Cooking Instructions
Step 1
Prepare the Aralia shoots (or Gyeodureup). You can also include Korean Angelica tree shoots (chamdureup) for a richer flavor profile. Ensure they are cleaned properly.
Step 2
Bring a pot of water to a rolling boil and add half a tablespoon of coarse sea salt. Blanch the Aralia shoots for a very short time, about 30 seconds to 1 minute, in the boiling water. Be careful not to overcook them, as they will become mushy. Immediately rinse them under cold water to stop the cooking process. Squeeze out any excess water thoroughly. This step helps maintain their crisp texture.
Step 3
Arrange the blanched Aralia shoots, with excess water squeezed out, neatly in a sterilized glass jar. Arranging them without overcrowding will ensure the pickling liquid penetrates evenly.
Step 4
Combine the soy sauce, rice wine, plum extract, brown rice vinegar, and fish sauce in a bowl. Mix well to create the pickling brine. Using rice wine instead of water allows you to skip the step of boiling and cooling the liquid, making it more convenient while also enhancing the flavor and removing any potential unwanted odors.
Step 5
Pour the prepared brine over the Aralia shoots in the glass jar, ensuring they are fully submerged. Add the piece of dried kelp alongside the shoots; this will add an extra layer of umami. Securely close the lid and let it pickle in a cool place or the refrigerator for about 7 days. Turning the shoots over once or twice during this period will help the brine distribute evenly.
Step 6
After about a week of pickling, the Aralia shoots will turn a beautiful yellow and be ready to eat. The flavor will be delicious at this stage. When stored in the refrigerator, this Aralia shoot jangajji can be enjoyed as a side dish for up to a year. It’s a fantastic accompaniment to grilled meats, cutting through the richness and adding a delightful aromatic touch.
