Korean Aralia Shoot Soy Pickle
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Aralia shoots, the spring buds Koreans call durup, go into this pickle raw so the stems keep their snap and their woody, slightly bitter aroma.
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The brine leans on soy sauce rather than vinegar, since too much acid would bury that fragrance. Garlic and hot green chili leave a sharp finish, and a brief 20-second blanch is an option for anyone who finds the bitterness strong. Kept submerged and chilled, it lasts about 2 weeks and suits rice or a lettuce wrap with grilled meat.
Ingredients
Instructions
- 1
Trim 2 to 3 cm from the tough bases of 400 g aralia shoots.
Rinse between the stems under running water, then drain well so grit and excess water do not cloud or weaken the brine.
- 2
If you want a milder bitterness, blanch the shoots in boiling water for just 20 seconds.
Move them straight into cold water to set the green color and stop the stems from softening further.
- 3
Combine 250 ml soy sauce, 250 ml water, 120 ml vinegar, and 120 g sugar in a pot.
Stir over medium heat until the sugar dissolves, then boil for only 1 minute once it bubbles.
- 4
Cool the brine completely before using it.
If poured hot, it will soften the aralia shoots quickly, so wait until the liquid feels cool to the touch, not just lukewarm.
- 5
Stand the aralia shoots upright in a sterilized glass jar, tucking in 6 sliced garlic cloves and 2 diagonally sliced hot green chilies between them. Pack them firmly so the shoots do not float above the brine.
- 6
Pour in the cooled brine until the shoots are fully submerged, then seal and refrigerate.
Taste after 3 days, and serve within about 2 weeks with rice or tucked into grilled-meat wraps.
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