Grandma’s Secret: Crispy Napa Cabbage Jangajji
Grandma’s Secret: Crispy Napa Cabbage Jangajji
#NapaCabbageRecipe #SideDish #HowToMakeNapaCabbageJangajji #HeirloomRecipe #JustLikeGrandmaUsedToMakeIt
When I was young, my father would always ask my mother to make napa cabbage jangajji. It was one of the precious heirloom recipes passed down from my grandmother. However, I remember my mother strongly disliking the process of making it. This is because salting the cabbage, squeezing out all the water with all her might, and then mixing it with soy sauce to make jangajji was neither easy nor quick. Now, I make napa cabbage jangajji myself. It’s made by salting the cabbage, squeezing it thoroughly, and then mixing it with soy sauce, minced garlic, and other seasonings. This crispy napa cabbage jangajji is a wonderful side dish and also delicious to eat with rice.
Main Ingredients- 1 head of baby napa cabbage
- 3 Tbsp coarse sea salt
Cooking Instructions
Step 1
First, wash the napa cabbage and cut it into bite-sized pieces, about 4-5 cm long. Sprinkle the cut cabbage with coarse sea salt and mix well. Let it salt for about 2 hours. For one head of baby napa cabbage, this amount of time is sufficient to soften it while retaining its crispiness. After salting, rinse the cabbage once or twice under cold water to clean it thoroughly. Then, using both hands, squeeze out as much water as possible from the cabbage. Properly draining the water is crucial to prevent the jangajji from becoming watery and to allow the flavors to penetrate well. Once drained, add the chives, cut to the width of the cabbage leaves, and prepare to mix them together.
Step 2
Next, prepare the water parsley (minari), which is an essential ingredient for adding flavor to this napa cabbage jangajji. Trim the minari, wash it, and cut it into similar lengths as the chives. Add it to the cabbage. The fragrant aroma of the minari will add a deep flavor to the jangajji.
Step 3
Now it’s time to season. First, add 4 tablespoons of brewed soy sauce. While it tastes delicious with just soy sauce according to preference, if you’d like a hint of spiciness and an appetizing red color, add 1 teaspoon of red pepper flakes. (Tip: I didn’t add red pepper flakes this time because I’m making it for my mother, but personally, I like to add it!)
Step 4
Since this jangajji is meant to be eaten fresh after mixing, add 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds at the end to preserve their fresh aroma. If you prefer a sweeter taste, try adding 2 tablespoons of plum extract for a touch of sweetness. After adding all the seasoning ingredients, gently mix everything together, being careful not to mash the cabbage and vegetables, ensuring the seasoning is evenly distributed. (Tip: The version without red pepper flakes is for my mother. If you like it spicy and red, you can add red pepper flakes and mix again to enjoy two different flavors of napa cabbage jangajji.)
Step 5
Your napa cabbage jangajji, an heirloom dish filled with the fresh aroma of minari, the crispiness of the cabbage, and the savory soy sauce seasoning, is now complete. Placing a piece on top of a warm bowl of rice is one of the most delicious ways to enjoy it. Relish this nostalgic flavor that will bring back fond memories.
