Dureupjangajji || Pickled Fastia Shoot, 刺嫩芽酱菜, 刺嫩芽醬菜, タラの芽の漬物, 두릅장아찌 Leave a comment

Dureupjangajji is a Korean pickle made with tree sprouts, specifically those of the Aralia elata tree. It’s a seasonal delicacy, particularly popular in the spring when the young shoots are tender and flavorful.

Here’s a basic recipe for Dureupjangajji:

Ingredients:

• Fresh tree sprouts (dureup)
• Soy sauce
• Rice vinegar
• Sugar
• Garlic
• Ginger
• Red pepper flakes

Instructions:

1. Prepare the Sprouts:
   • Boil the tree sprouts in salted water for a short time to blanch them.
   • Drain the sprouts and rinse them with cold water to stop the cooking process.
2. Make the Pickling Liquid:
   • Combine soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes in a bowl.
3. Pickle the Sprouts:
   • Place the blanched sprouts in a sterilized jar.
   • Pour the pickling liquid over the sprouts, ensuring they are completely submerged.
   • Seal the jar tightly and store it in a cool, dark place.
4. Aging:
   • The pickling process takes about a week or two. The longer the sprouts are pickled, the more flavorful they become.

Tips:

• Freshness: Use fresh, tender tree sprouts for the best flavor.
• Pickling Liquid: Adjust the amount of sugar and vinegar to your preferred taste.
• Storage: Store the pickled sprouts in a cool, dark place to prevent spoilage.