Aromatic Spring Vegetable Jangajji (Pickled Vegetables)
How to Make Delicious Spring Vegetable Jangajji with Soy Sauce
Introducing a recipe for spring vegetable jangajji that captures the fragrant essence of spring and tantalizes your taste buds. Jangajji is a traditional Korean preserved food that can be enjoyed year-round, embodying the wisdom of our ancestors. While using homemade soy sauce (jipganjang) yields a deeper flavor, today we’ll show you how to easily make soy sauce-based jangajji using regular soy sauce, sugar, and vinegar. Bring the spirit of spring to your dining table!
Spring Vegetable Ingredients
- 500g Gapseon Namul (Coastal Hogfennel)
- 500g Gomchwi (Korean Angelica)
- 2 Dried Red Peppers
- 5 Small Squares of Dried Kelp
Jangajji Brine
- 2 Cups Soy Sauce (approx. 400ml)
- 2 Cups Water (approx. 400ml)
- 1 Cup Vinegar (approx. 200ml)
- 1 Cup Sugar (approx. 200g)
- 2 Cups Soy Sauce (approx. 400ml)
- 2 Cups Water (approx. 400ml)
- 1 Cup Vinegar (approx. 200ml)
- 1 Cup Sugar (approx. 200g)
Cooking Instructions
Step 1
First, it’s crucial to wash the spring vegetables thoroughly. Instead of washing them leaf by leaf, gather several leaves together, place them in a basin of water, and gently shake them to wash. This method effectively removes soil and impurities attached to the vegetables. After washing, drain them well in a colander. Excess moisture can reduce the shelf life of your jangajji.
Step 2
Now, it’s time to prepare the brine that will determine the flavor of your jangajji. In a pot, combine the soy sauce, water, sugar, dried kelp, and dried red peppers. Bring this mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium and simmer for about 5 more minutes to allow the flavors to meld.
Step 3
One method is to pour the hot brine directly over the vegetables to make jangajji that can be eaten immediately. This is useful when you want to enjoy your jangajji soon. Arrange the vegetables in a single layer in your container, making sure they don’t overlap. Then, pour the hot, freshly boiled brine over them, ensuring the vegetables are completely submerged. This process will wilt the vegetables and make them tender.
Step 4
If you have a large quantity or prefer a firmer texture for longer storage, blanching the vegetables in the boiling brine is recommended. Add the spring vegetables to the boiling brine and blanch them very briefly, just until they start to wilt, then immediately remove them. Be careful not to overcook them, as they can become mushy.
Step 5
Carefully arrange the prepared spring vegetables in your container, layering them without overlap, considering the direction of the leaves and stems. Pour the cooled brine over the vegetables, ensuring they are fully submerged. Press down gently to make sure the brine covers the top layer. Let it mature in a cool place for 2-3 days. For an even better flavor, you can drain the brine, re-boil and cool it, then pour it back over the vegetables. Store in the refrigerator.
Step 6
Gapseon namul, in particular, has a strong aroma. Blanching it briefly when the water boils, then cooling it, and finally pouring over re-boiled and cooled brine helps preserve its unique fragrance while maintaining a crisp texture. All jangajji taste better as they mature in the refrigerator, so making a larger batch to enjoy over time is a great idea.
