Gastronomy
In Japan, the shoots are eaten in the spring. They are picked from the end of the branches and are fried in a tempura batter.
In Korean cuisine, its shoots called dureup are used for various dishes, such as dureup jeon (두릅전), that is a variety of jeon (pancake-like dish) made by pan-frying the shoots covered with minced beef and batter.
Dureup namul (두릅나물), also called dureup muchim (두릅무침) is a dish made by parboiling dureup seasoned with gochujang (chili pepper paste).
It is also common to eat Aralia elata as Dureup bugak (두릅부각), fried shoots of the plant coated with glutinous rice paste, usually served along with chal jeonbyeong (찰전병), a kind of pancake made by pan-frying glutinous rice flour.
Read more about this topic: Aralia Elata
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