A Delicious Rice Topping: Avocado Jangajji (Pickled Avocado)
Rice-Stealer Recipe! Easy Avocado Jangajji Perfect for Mixing with Rice
Avocado pairs wonderfully with rice, and this recipe transforms it into a ‘rice thief’ – a dish so delicious it makes you eat more rice than usual! This easy Avocado Jangajji offers a unique and satisfying flavor that’s perfect for a simple yet delightful meal.
Jangajji Ingredients
- 2 ripe avocados
- 1 lemon (to be used with peel)
- 1/2 onion
- 1 handful dried Vietnamese chili peppers (adjust to your preference)
Savory Soy Sauce Marinade
- 250ml water
- 150ml regular soy sauce
- 3 Tbsp sugar
- 250ml water
- 150ml regular soy sauce
- 3 Tbsp sugar
Cooking Instructions
Step 1
Since we’ll be using the lemon peel, soak it in water mixed with baking soda for about 5 minutes. Afterward, scrub it thoroughly under running water to remove any pesticides or impurities.
Step 2
To ensure it’s fully sanitized, you can pour a little boiling water over the thoroughly washed lemon.
Step 3
Remove the seeds from the sanitized lemon and slice it thinly. Aim for slices that aren’t too thick.
Step 4
Peel and wash half an onion, then slice it into thin strips (julienne). Thinly slicing helps the soy sauce marinade penetrate better.
Step 5
Prepare two ripe avocados. Cut them in half, remove the pit, and gently scoop out the flesh from the peel using a spoon. Scooping from the peel helps maintain the shape of the avocado.
Step 6
Slice the scooped avocado flesh into bite-sized pieces or dice them. Avoid slicing too thinly to prevent them from becoming mushy.
Step 7
Get an airtight container (like a Lock & Lock container). First, place the sliced avocados at the bottom. Then, arrange the julienned onions and lemon slices attractively on top of the avocados.
Step 8
Add a handful of dried Vietnamese chili peppers for a touch of heat. Feel free to add more if you like it spicy, or reduce the amount if you prefer milder flavors.
Step 9
Now, let’s make the delicious soy sauce marinade. In a clean bowl, combine the water (250ml), regular soy sauce (150ml), and sugar (3 Tbsp). Stir well until the sugar is completely dissolved. Taste and adjust the sugar or soy sauce to your liking.
Step 10
Pour the prepared soy sauce mixture evenly over the ingredients in the container, ensuring everything is submerged. Seal the container tightly and refrigerate. After about a day of marinating in the refrigerator, your Avocado Jangajji will be ready to enjoy!
Step 11
Serve the marinated Avocado Jangajji over warm rice. For an extra touch, add a drop or two of sesame oil and a dollop of fresh wasabi, then mix everything together. This creates a fantastic Avocado Bibimbap where the creaminess of the avocado and the savory soy sauce marinade create a wonderful harmony!
