Aromatic Angelica Tree Shoots with Savory Marinated Beef Skewers: A Taste of Spring
The Perfect Spring Combination: Angelica Tree Shoots and Delicious Beef Bulgogi! Angelica Tree Shoot and Beef Skewers Perfect for Special Occasions
These days, I’ve become quite accustomed to staying home, even passing by the cherry blossom path just outside my door. To welcome spring, I decided to create a delicious dish using fresh angelica tree shoots. These skewers, made with leftover beef bulgogi from the fridge, are a delightful spring delicacy that’s as pleasing to the eyes as it is to the palate. The unique aroma of fresh angelica tree shoots combined with the sweet and savory marinated beef is truly exceptional. If you’re looking to enjoy this spring vegetable in a more special way, this recipe is for you!
Main Ingredients
- 1 pack fresh Angelica Tree Shoots (Done Namuru)
- Small amount of beef for bulgogi (about 1 serving)
- 1/4 stalk large green onion
Cooking Instructions
Step 1
First, cut the beef bulgogi into bite-sized pieces. Place the beef in a bowl. Add sugar, soy sauce, minced garlic, cooking wine, black pepper, oyster sauce, and finely chopped green onion. Mix well and let it marinate for about 15 minutes. Marinating the beef makes it more tender and flavorful. (Adjust marinade ingredients according to the amount of beef.)
Step 2
Prepare the fresh angelica tree shoots. Trim off the thick, hard bottom ends of the shoots with a knife and gently peel off any rough outer skin. Fresh shoots only need minimal preparation to taste great.
Step 3
Now, it’s time to blanch the angelica tree shoots. Bring a generous pot of water to a boil. Once boiling, add the thicker stem parts of the shoots first and blanch for about 15 seconds. Then, add the leafy parts and blanch for another 10 seconds. Overcooking will make the shoots mushy and diminish their aroma, so the key is to blanch them briefly, just enough to cook them slightly. Immediately rinse them under cold water to cool them down.
Step 4
Thread the blanched angelica tree shoots and the marinated beef onto skewers, alternating them. If you have long, thin cuts of beef meant for ‘Sanjeok’ (skewered meat dishes), the skewers will look prettier, but using the ingredients you have at home will still result in a delicious dish. Feel free to adjust the ratio of shoots to beef according to your preference.
Step 5
Heat a pan with a little oil. Place the angelica tree shoot and beef skewers onto the hot pan and grill them. Since the angelica tree shoots are already blanched, you only need to cook the beef until it’s fully done. Grill over medium-low heat, flipping them occasionally until they are golden brown. Be careful not to burn the beef.
Step 6
And there you have it – delicious Angelica Tree Shoot and Beef Skewers! While the most common way to enjoy the unique flavor of spring shoots is by dipping them in ‘cho-gochujang’ (a spicy red chili paste sauce), making them into skewers adds a special touch to your meal. The slightly pungent flavor of the angelica tree shoots combined with the sweet and savory bulgogi will bring the taste of spring to your palate.
