Spring Delight: Angelica Tree Shoots and Beef Skewers
Seasonal Spring Menu: A Delightful Combination of Aromatic Angelica Tree Shoots and Hearty Beef Skewers
Experience the fresh, vibrant essence of spring with Angelica tree shoots! When paired with thick slices of tender beef and prepared as skewers, this dish becomes utterly irresistible, making it impossible to stop at just one bite. Prepare to be amazed by this delightful spring delicacy!
Main Ingredients- 12 fresh Angelica tree shoots
- 100g beef (such as eye of round), sliced
- 1.5 Tbsp pancake mix (buchim garu)
- 1 fresh egg
Angelica Tree Shoot Marinade- 1/2 Tbsp soy sauce (jit-ganjang)
- 1/2 Tbsp toasted perilla seed powder (kkaetgaru)
- 1/2 Tbsp minced garlic
- 1 tsp sesame oil
- 1/2 Tbsp soy sauce (jit-ganjang)
- 1/2 Tbsp toasted perilla seed powder (kkaetgaru)
- 1/2 Tbsp minced garlic
- 1 tsp sesame oil
Cooking Instructions
Step 1
Begin by preparing the Angelica tree shoots. Trim off the tough, woody ends at the base of the shoots. Then, carefully peel away the tough outer layer of the stem. This step ensures a tender bite.
Step 2
Next, gently scrape off any small thorns remaining on the stem using the back of a knife. You don’t need to press too hard; they should come off easily. This makes the shoots more pleasant to eat.
Step 3
Now, it’s time to blanch the Angelica tree shoots. Bring a pot of water to a rolling boil and add 1/2 Tbsp of salt. Carefully add the prepared shoots to the boiling water and blanch them over high heat for just 1 to 1.5 minutes. Be careful not to overcook, as they can become too soft.
Step 4
Immediately transfer the blanched shoots to cold water to stop the cooking process and cool them down. Once cooled, gently squeeze out as much excess water as possible. Properly draining is key for a crispier final result.
Step 5
Slice the beef into pieces approximately 2cm wide. Aim for a length that is slightly longer than the Angelica tree shoots to create an attractive skewer.
Step 6
Prepare the marinade for the beef. In a small bowl, combine all the marinade ingredients: soy sauce, toasted perilla seed powder, minced garlic, and sesame oil. Mix well until it forms a fragrant marinade.
Step 7
Divide the marinade into two portions. Gently mix one portion with the sliced beef and the other portion with the blanched Angelica tree shoots. Ensure the marinade is evenly distributed to flavor each component.
Step 8
Heat a lightly oiled frying pan over medium heat. Add the marinated beef and cook just until the pinkness disappears and the surface is lightly browned. Avoid overcooking, as this can make the beef tough.
Step 9
Now, it’s time to assemble the skewers. Thread the ingredients onto the skewers: arrange about 3 Angelica tree shoots and 2 pieces of the lightly cooked beef alternately, or weave them together for a visually appealing skewer. Aim for a balanced arrangement.
Step 10
Lightly coat one side of each assembled skewer with the pancake mix. This helps the egg wash adhere better and contributes to a crispier exterior.
Step 11
Dip both sides of the coated skewers evenly into the whisked egg. Ensure a good coating of egg wash for a beautiful golden-brown finish when cooked.
Step 12
Finally, heat a frying pan over medium heat with a tablespoon or two of cooking oil. Carefully place the prepared skewers in the hot pan and pan-fry them on both sides until they are golden brown and cooked through. Serve immediately and enjoy this delicious Angelica tree shoot and beef skewer!
