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Jangajji
Korean Soy Pickled Vegetables
Jangajji is a classic Korean banchan (side dish) made from preserving vegetables in a savory and slightly sweet soy sauce brine. This recipe focuses on garlic, green peppers, and optional perilla leaves for a flavorful and long-lasting condiment.
đ§ Ingredienser
- 2 cups Garlic cloves
- 10-15 Green chili peppers
- 1 bunch Perilla leaves (Kkaennip)
- 2 cups Soy sauce
- 1 cup Rice vinegar
- 1 cup Sugar
- 1 cup Water
đšâđł Instruktioner
- 1
Prepare the vegetables: Ensure all garlic cloves are peeled and separated. Wash the green chili peppers, trim off the stems, and pat them completely dry. For faster pickling and to allow the brine to penetrate, you can make a slit down one side of each pepper. If using perilla leaves, wash them gently and dry them thoroughly. Stack the perilla leaves neatly.
â±ïž 15 minutes - 2
Make the pickling brine: In a medium saucepan, combine the soy sauce, rice vinegar, sugar, and water. Place the saucepan over medium-high heat. Stir continuously until the sugar is completely dissolved. Bring the mixture to a rolling boil, then immediately reduce the heat to low and let it simmer for 1 minute to ensure all ingredients are well combined and the sugar is fully dissolved. The brine should be fragrant.
â±ïž 5 minutes - 3
Assemble the jars: While the brine is still hot, carefully pack the prepared garlic cloves and green chili peppers into clean, sterilized glass jars. If using perilla leaves, you can layer them in between the garlic and peppers, or place a layer at the bottom and top. Ensure the vegetables are packed relatively tightly but not crushed.
â±ïž 10 minutes - 4
Add the brine: Carefully pour the hot pickling brine over the vegetables in the jars, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of each jar. Seal the jars tightly with lids.
â±ïž 5 minutes - 5
Pickle and store: Allow the jars to cool to room temperature on the counter. Once cooled, transfer the jars to the refrigerator. The jangajji will be ready to eat after at least 1 week, allowing the flavors to meld and the vegetables to soften slightly. For optimal flavor, wait 2 weeks.
â±ïž 1 week minimum - 6
For longer storage (up to 6 months or more): After the initial cooling period, you can reboil the brine. Carefully pour the brine out of the jars back into a clean saucepan. Bring it to a boil, let it simmer for 2-3 minutes, then let it cool completely before pouring it back over the vegetables in the jars. Re-seal and refrigerate. This process helps to further preserve the vegetables.
â±ïž 10 minutes (for reboiling)
đĄ Proffstips
- âEnsure jars and lids are clean and sterilized to prevent spoilage.
- âFor a spicier version, use a mix of green chilies and Korean red peppers (cheongyang peppers).
- âThe vegetables will continue to soften and absorb flavor over time. Taste periodically after the first week.
- âJangajji is a traditional Korean preservation method, perfect for extending the life of fresh produce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other vegetables like radishes, cucumbers, or onions.
- Incorporate a small piece of dried kelp (dashima) into the brine while boiling for added umami.
- Adjust the sugar and vinegar ratio to your preference for a sweeter or tangier brine.