Aromatic Spring Delight: Dureup Jeon (Korean Aralia Fritters)
Aromatic Spring Delight: Dureup Jeon (Korean Aralia Fritters)
How to Make Dureup Jeon with Seasonal Spring Greens (Tips for Blanching Dureup Included)
Today was a day of unexpected guests, which flustered my mother, but I decided to add a personal touch by making delicious Dureup Jeon with fresh Korean Aralia shoots from our garden. This recipe uses the seasonal spring vegetable, Dureup, and is perfect for those times when you need to whip up something quickly. I’ll share my simple yet delightful method for making these fritters, which don’t require fancy ingredients or special techniques. Experience the essence of spring with these crispy on the outside, fragrant on the inside Dureup Jeon, making any occasion even more special. Enjoy!
Main Ingredients- 14 fresh Korean Aralia shoots (Dureup)
- 2/3 cup Korean pancake mix (Buchim Garu)
- 2/3 cup cold water
- 1/3 Tbsp coarse salt (for blanching Dureup)
Cooking Instructions
Step 1
Begin by preparing the Dureup. Gently feel the bottom part of the shoots; if there are any tough outer skins or large thorns, carefully trim them off with a knife or scissors. If you’re using very young shoots, you might be able to skip this step.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Once boiling, add the coarse salt (1/3 Tbsp) to season the water. Carefully place the bottom ends of the Dureup into the boiling water first and blanch for about 20 seconds. Blanching the bottoms first helps ensure even cooking.
Step 3
After blanching the bottoms, submerge the rest of the Dureup and continue to blanch for another 1 minute in total. Be careful not to over-blanch, as this can diminish the crisp texture and unique aroma of the Dureup. A brief blanch preserves its slightly bitter flavor and fragrance.
Step 4
Immediately after blanching, rinse the Dureup under cold running water to quickly cool them down. This helps maintain their vibrant green color and crisp texture. After rinsing, gently pat them dry with paper towels or a clean kitchen cloth. Excess moisture can make the batter too watery.
Step 5
While the Dureup are draining, prepare the batter. In a bowl, combine the Korean pancake mix (2/3 cup) and cold water (2/3 cup). Whisk with chopsticks or a whisk until just combined, ensuring there are no large lumps of dry flour. Avoid overmixing, as this can result in a less crispy fritter.
Step 6
Dip the water-drained Dureup into the prepared batter, ensuring they are evenly coated. Heat a pan over medium heat with a generous amount of oil. Carefully place the battered Dureup into the hot oil and fry, flipping occasionally, until both sides are golden brown and crispy. Your delicious Dureup Jeon is ready to be enjoyed hot!
