Aromatic Spring Vegetable Fritters (Dureup Jeon)
How to Make Spring Specialty: Dureup (Korean Angelica Tree Shoots) and Beef Skewers
This is a recipe for Dureup Jeon, a healthy and delicious dish featuring ‘Dureup,’ a seasonal ingredient bursting with the aroma of spring. While Dureup is often simply blanched, skewering it with savory beef and colorful bell peppers and frying it creates a unique culinary delight. Rich in protein and minerals, this dish is perfect for stimulating the appetite during springtime and is a win-win for both taste and health.
Dureup and Beef Skewer Ingredients- Dureup 150g (about 2 handfuls)
- Red bell pepper 1/2
- Beef for bulgogi 8 slices
Frying Batter- Flour 10 Tbsp
- Water 10 Tbsp
- Salt 1 pinch
For Frying- Cooking oil, generous amount
- Flour 10 Tbsp
- Water 10 Tbsp
- Salt 1 pinch
For Frying- Cooking oil, generous amount
Cooking Instructions
Step 1
Prepare 150g (about two handfuls) of fresh Dureup. Remove the rough outer layer covering the stem base. Gently scrape off any small thorns on the stem using the edge of a knife on both sides. This step ensures a smoother eating experience without any bothersome fibers.
Step 2
For thick Dureup stalks, cut them in half lengthwise to ensure they fit nicely on the skewers without being too bulky. Thinner stalks can be left whole.
Step 3
Bring a pot of water to a boil over medium heat. Add a pinch of salt to the boiling water. Carefully submerge the Dureup, starting with the flower heads, and blanch for about 1 minute. Be careful not to overcook, as they can become mushy. Immediately drain the blanched Dureup and rinse under cold running water to cool them down. Once cooled, gently squeeze out excess water. This process removes any bitterness while retaining the fresh aroma of the Dureup.
Step 4
Slice the red bell pepper to match the length of the Dureup. Use beef slices intended for bulgogi, which are preferably marinated beforehand with soy sauce, sesame oil, and a touch of sugar for added flavor. Thread the ingredients onto skewers in the order of: blanched Dureup, sliced bell pepper, marinated beef, and another piece of blanched Dureup. The alternating colors create an appealing visual presentation.
Step 5
In a wide bowl, combine 10 tablespoons of flour and 10 tablespoons of water. Add a pinch of salt and mix until you have a smooth batter. The consistency should be neither too thick nor too thin, similar to pancake batter. Dip each Dureup and beef skewer into the batter, ensuring both sides are evenly coated. A thin layer of batter helps to highlight the natural flavors of the ingredients and results in a crispier fritter.
Step 6
Heat about 3-4 tablespoons of cooking oil in a frying pan over medium heat. Carefully place the battered skewers into the hot oil. Fry them until each side turns golden brown. Frying them until crispy will enhance the overall texture.
Step 7
Once one side is golden brown, carefully flip the skewers to cook the other side until it’s also golden brown and crispy. Since the Dureup has already been blanched and the bell peppers cook quickly, focus on ensuring the beef is cooked through and tender.
Step 8
Arrange the perfectly fried Dureup skewers on a serving plate. You have now completed your healthy and delicious Dureup Jeon, or Dureup skewers! Enjoy this springtime delicacy while it’s warm for the best flavor and texture. It’s a nutritious and delightful way to savor the season.
