Spring Delicacy: Doldalnamul Pickles (Stonecrop Pickles)
Spring Delicacy: Doldalnamul Pickles (Stonecrop Pickles)
Preserve the taste of spring with homemade ‘Doldalnamul Jangajji’
Doldalnamul, also known as stonecrop, is packed with vitamins and minerals. While it takes a little time to prepare, pickling it (‘Jangajji’ style) allows you to enjoy its fresh, slightly tangy flavor for a long time. This recipe transforms spring’s bounty into a long-lasting, delicious side dish.
Main Ingredients- 500g Doldalnamul (Stonecrop)
Pickling Brine- 1 and 1/4 cups Soy Sauce
- 1 cup Water
- 1/2 cup Sugar
- 1/2 cup Plum Extract (Maesil-cheong)
- 1/4 cup Vinegar
- 3 cloves Garlic (thinly sliced)
- 1 Tbsp Soju (Korean rice liquor)
- 1/2 stalk White part of Green Onion (cut into large pieces)
- 1 Dried Red Chili (seeds removed)
- 1 piece Dried Kelp (Kombu), approx. 5×5 cm
- 1 and 1/4 cups Soy Sauce
- 1 cup Water
- 1/2 cup Sugar
- 1/2 cup Plum Extract (Maesil-cheong)
- 1/4 cup Vinegar
- 3 cloves Garlic (thinly sliced)
- 1 Tbsp Soju (Korean rice liquor)
- 1/2 stalk White part of Green Onion (cut into large pieces)
- 1 Dried Red Chili (seeds removed)
- 1 piece Dried Kelp (Kombu), approx. 5×5 cm
Cooking Instructions
Step 1
Thoroughly wash the fresh doldalnamul under running water. It’s important to rinse them carefully to remove any soil or debris. Once washed, sprinkle about 1/2 teaspoon of salt evenly over the greens and let them wilt for about 1 hour. This process helps to soften the doldalnamul slightly, preventing them from becoming mushy in the brine and maintaining a crisp texture.
Step 2
After pickling, rinse the doldalnamul again to remove excess salt and squeeze out as much water as possible. Spread the greens on a colander or pat them dry with paper towels. Allow them to air dry in a well-ventilated area for about a day, until they are slightly shriveled but not completely dried out. This semi-dried state is ideal for the best texture in the pickles.
Step 3
Prepare a clean, sterilized glass jar. Pack the semi-dried doldalnamul snugly into the jar. Now, let’s make the pickling brine. In a saucepan, combine soy sauce, water, sugar, plum extract, vinegar, sliced garlic, soju, large pieces of green onion, dried chili, and kelp. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer for about 5 minutes. Turn off the heat, let the brine cool completely, and then remove the kelp, green onion, and dried chili. Pour the cooled brine over the doldalnamul in the jar.
Step 4
After 3-4 days of pickling, carefully strain the brine from the jar back into the saucepan. Bring the brine to a boil again and simmer for 1-2 minutes. Let it cool completely before pouring it back over the doldalnamul. This step helps to infuse the flavors deeper into the pickles and improves their shelf life.
Step 5
Approximately one week after the previous step (Step 3), repeat the process: strain the brine, boil it, let it cool, and pour it back into the jar. Performing this boiling and straining process twice in total will deepen the pickle’s flavor and ensure it stays delicious for longer.
Step 6
About two weeks after initially making the pickles, perform the boiling and pouring process one last time. Your delicious Doldalnamul Jangajji is now ready to be enjoyed! Store it in the refrigerator, and you can savor its unique taste for two to three months. It’s a perfect side dish for rice or a wonderful addition to bibimbap, bringing a taste of spring to your table anytime.
