Grilled Durup: Korean Angelica Tree Shoots (두릅구이)

Grilled Durup: Korean Angelica Tree Shoots (두릅구이)

Grilled durup (두릅구이) is a slightly different way of preparing durup (두릅), a spring vegetable more commonly blanched before serving.

In most traditional preparations, durup is briefly blanched to soften its texture and reduce bitterness.

Here, instead of blanching, the shoots are gently grilled to bring out a warmer, more rounded flavor.

Preparation

Durup should be cleaned and lightly trimmed before cooking.

The shoots have small thorns, so they should be handled carefully and trimmed if necessary.

Unlike the usual method, the durup is not blanched in this preparation.

Cooking

1. Heat a pan over medium heat.
2. Add a small amount of oil.
3. Place the durup in the pan and cook gently.
4. Turn occasionally until lightly charred.

The texture is important.

The outside should develop a light char, while the inside remains tender with a slight bite — not too soft, and not fibrous.

Traditional Pairing

Durup is most often served with chogochujang (초고추장), a sweet and tangy dipping sauce.

A simple version can be made by mixing:

• gochujang (고추장)
• vinegar
• a small amount of sugar

This sauce contrasts with the bitterness of durup and highlights its freshness.

A Different Approach

In this version, the durup is served with a light vinaigrette made with:

• sesame oil (참기름)
• persimmon vinegar
• miso (미소)

The vinaigrette adds acidity and depth while keeping the dish clean and balanced.

It complements the slightly smoky, nutty character developed during grilling.

Flavor and Texture

Grilling changes the character of durup:

• bitterness becomes softer
• aroma becomes warmer
• texture becomes lightly crisp outside, tender inside

The result is more rounded, while still keeping the identity of the plant.

Serving

Serve simply:

• as a small plate
• with rice
• or as part of a vegetable-focused meal

The goal is to keep the seasoning minimal and let the ingredient remain at the center.