Quick and Easy Chives Jangajji (Pickled Chives)
Quick and Easy Chives Jangajji (Pickled Chives)
No-Cook Chives Jangajji: A Simple and Delicious Pickled Chives Recipe
Don’t throw away leftover chives! Make a delightfully sweet and tangy Chives Jangajji without the hassle of cooking the sauce. This recipe is incredibly simple and results in a flavorful pickled dish that pairs wonderfully with grilled meats. Enjoy this easy-to-make, appetite-stimulating side dish!
Main Ingredients- 400g fresh chives
- 7 cloves garlic
- 5 Cheongyang chili peppers
- 1 Tbsp toasted sesame seeds
Sweet and Tangy Soy Sauce Base- 1 cup (200ml) soy sauce
- 1 cup (200ml) soju or cooking wine
- 1 cup (200ml) water
- 1 cup (200ml) vinegar
- 1 cup (200ml) sugar
For Blanching Chives- 700ml water
- 1 Tbsp coarse salt
- 1 cup (200ml) soy sauce
- 1 cup (200ml) soju or cooking wine
- 1 cup (200ml) water
- 1 cup (200ml) vinegar
- 1 cup (200ml) sugar
For Blanching Chives- 700ml water
- 1 Tbsp coarse salt
Cooking Instructions
Step 1
Begin by thoroughly cleaning the chives. Remove any yellowed leaves, soil, or debris. Soak the chives in water with a splash of vinegar for about 10 minutes to ensure they are clean. Rinse them under running water multiple times and then drain them completely. Properly draining the chives is crucial to prevent them from becoming soggy.
Step 2
In a small pot, combine 700ml of water and 1 Tbsp of coarse salt. Bring the water to a rolling boil over high heat. Once boiling, add the prepared chives and blanch them for a very short time, about 15-20 seconds. Be careful not to overcook them, as this will diminish their crisp texture. Immediately rinse the blanched chives under cold water to stop the cooking process and then drain them thoroughly in a colander.
Step 3
Peel the garlic cloves and slice them thinly into rounds (chiffonade). Ensure the slices are not too thick, as this will help the marinade penetrate better.
Step 4
Remove the stems from the Cheongyang chili peppers. Using a knife or a toothpick, poke a few holes in each pepper. This step allows the spicy flavor and aroma of the chilies to infuse more effectively into the soy sauce base. You can leave the seeds in for extra heat.
Step 5
Now, let’s prepare the sweet and tangy soy sauce. In a bowl, combine 1 cup of soy sauce, 1 cup of soju (or cooking wine), 1 cup of water, 1 cup of vinegar, and 1 cup of sugar. Stir well until the sugar is completely dissolved. The sauce is ready to use without needing to be cooked.
Step 6
In a large mixing bowl, add the drained blanched chives, cut into bite-sized pieces. Arrange the sliced garlic and the poked Cheongyang chili peppers over the chives. Pour the prepared soy sauce mixture evenly over everything. Finally, sprinkle 1 Tbsp of toasted sesame seeds on top. Gently toss everything together to ensure the chives are well-coated with the marinade.
Step 7
Transfer the mixed Chives Jangajji to an airtight container. Seal the lid and store it in the refrigerator. While you can enjoy it immediately, letting it marinate in the refrigerator for at least one day will allow the flavors to meld beautifully, making it even more delicious. This Jangajji is perfect as a side dish for grilled meats or as an addition to bibimbap.
