Japanese Angelica Tree Shoots 두릅 (du-reup)

Japanese Angelica trees are multi-stem shoots that are mildly bitter and have a firm texture. You can harvest these shoots in the spring when the sprout is very small. This shoot has some toxins in it, so it needs to be cooked before eating. This shoot is known in Korea for being good for muscle cramps.

Before using this shoot, remove the roots and thorns and blanch them shortly. Japanese angelica tree shoots are usually pickled, blanched and seasoned, deep-fried, added to rice mixes, or blanched and eaten with a vinegar red pepper paste (초장).