How to Blanch and Make Delicious Pan-Fried Angelica Trees
Preparing and Cooking Angelica Trees (Dureup) – From Blanching to Frying
Angelica trees (Dureup) are a true taste of spring! Whether you’re using ground, Korean, or common Angelica trees, they can all be prepared and blanched the same way. Enjoy them dipped in spicy-sweet chojang sauce, or transform them into delightful fritters or tempura. When you’re tired of them as a simple side dish, pan-fried Angelica trees make a wonderful snack or accompaniment to drinks!
Main Ingredients- 200g Angelica trees (Dureup) (any variety)
- 2/3 cup pancake mix (buchim garu)
- 2/3 cup cold water
- 3 Tbsp pancake mix (for dusting)
- Cooking oil, as needed (for frying)
Cooking Instructions
Step 1
First, trim the tough bottom ends of the Angelica trees. If the base is particularly thick or woody, make a small slit with a knife. This helps the seasoning penetrate better and ensures a more tender result.
Step 2
Rinse the prepared Angelica trees thoroughly under running water to remove any dirt or debris, preserving their freshness.
Step 3
Bring a pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Adding salt helps to maintain the vibrant green color of the Angelica trees and reduces their natural bitterness.
Step 4
Once the water is boiling, carefully add the Angelica trees by their bottom ends first and blanch for about 30 seconds. Then, submerge the entire stem and leaves, continuing to blanch for an additional 20 to 40 seconds. Be careful not to overcook them, as they can become mushy. Timing is crucial here.
Step 5
Immediately after blanching, transfer the Angelica trees to a colander to drain. Then, plunge them into a bowl of cold water to cool them down rapidly and stop the cooking process. This step is key to maintaining their crisp texture. Gently squeeze out excess water. You can now enjoy them as ‘Dureup Sukhoe’ (blanched Angelica trees) by dipping them in chojang (spicy-sweet dipping sauce).
Step 6
To prepare them for pan-frying, lightly coat the blanched and drained Angelica trees with dry pancake mix (or tempura flour). This dusting helps the batter adhere better, resulting in a crispier finish.
Step 7
In a separate bowl, combine 2/3 cup of pancake mix with 2/3 cup of cold water. Mix lightly with chopsticks or a fork until just combined. A slightly lumpy batter is ideal for achieving maximum crispiness; avoid overmixing.
Step 8
Dip the dry-coated Angelica trees into the prepared batter, ensuring they are evenly coated. Aim for a thin layer of batter so the natural texture of the Angelica trees shines through.
Step 9
Heat a generous amount of cooking oil in a pan over medium heat. Carefully place the battered Angelica trees into the hot oil, arranging them in a single layer. Ensure they are not overcrowded, allowing each piece to cook evenly.
Step 10
Pan-fry the Angelica trees, turning them occasionally, until they are golden brown and crispy on both sides. Your delicious pan-fried Angelica trees are now ready to be enjoyed! They are best served warm.
