Aromatic Aralia Shoots Jangajji: Preserving Spring’s Bounty for Longer Enjoyment
Aromatic Aralia Shoots Jangajji: Preserving Spring’s Bounty for Longer Enjoyment
How to Make Delicious Aralia Shoots Jangajji: Jangajji Recipe and Golden Ratio Soy Sauce Marinade
Enjoying seasonal foods as the seasons change brings immense happiness. Among the spring delicacies, aralia shoots (dureup) are a must-have. Since they are only available for a short period, I often buy a generous amount to make jangajji, a preserved delicacy, allowing me to savor the taste of spring throughout the year.
Ingredients- 1kg blanched aralia shoots (net weight after preparation)
- 4 cups water
- 3 cups soy sauce
- 2 cups vinegar
- 1 cup sugar
- 2/3 cup soju (or cooking wine)
Cooking Instructions
Step 1
After blanching the aralia shoots, rinse them under cold water and squeeze out any excess moisture firmly with your hands. Place them into your prepared storage container. The net weight after preparation was slightly over 1kg. This amount should be perfect for the soy sauce marinade.
Step 2
Let me share the secret to a delicious soy sauce marinade for jangajji. Use a ratio of Water : Soy Sauce : Vinegar : Sugar = 4 : 3 : 2 : 1. This ratio is not only great for aralia shoots but also for pickling other vegetables, ensuring a well-balanced flavor that isn’t too salty and can be enjoyed for a long time. I personally use this ratio for various jangajji dishes.
Step 3
Now, let’s make the soy sauce marinade. Combine water, soy sauce, vinegar, and sugar in a pot. Bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium and let it simmer for about 2 more minutes, then turn off the heat. Boiling the marinade helps prevent the growth of bacteria, allowing the jangajji to be stored for longer. It is crucial to let the boiled marinade cool down completely. While some recipes for fresh vegetables might call for pouring hot liquid immediately, aralia shoots are already blanched. Pouring hot liquid onto them can make them mushy and soft, so ensure the marinade is completely cooled before pouring.
Step 4
Pour the fully cooled soy sauce marinade over the blanched aralia shoots in the container. It’s important that the aralia shoots are completely submerged in the marinade. If they float to the top, mold can form or they can spoil. Use a heavy plate or a fermentation weight to keep the shoots submerged.
Step 5
Finally, add 2/3 cup of soju. Soju helps extend the shelf life of jangajji and inhibits bacterial growth. While you can omit it if you plan to eat it immediately, adding soju is highly recommended for longer storage as it helps maintain freshness. You can also use cooking wine if you prefer.
Step 6
While jangajji can be stored at room temperature, I prefer to keep mine in the refrigerator for optimal freshness and extended shelf life. If you don’t have a cool, traditional storage space like in the countryside, refrigerating is the safest and most convenient option.
Step 7
This is what the jangajji looks like after about 5 days. You can start enjoying your aralia shoots jangajji the day after making it, but for a richer and deeper flavor, letting it sit for another 2-3 days to allow the marinade to fully penetrate the shoots will result in a much more delicious jangajji.
