Aromatic Wild Asparagus and Garlic Scape Jangajji (Kimchi Brine Style)
Aromatic Wild Asparagus and Garlic Scape Jangajji (Kimchi Brine Style)
A special jangajji bursting with spring flavors! Experience the fantastic combination of wild asparagus and garlic scapes, deepened with a savory kimchi brine.
Introducing a special jangajji recipe featuring fresh wild asparagus and pungent garlic scapes, captured in the beloved Korean kimchi brine. This recipe details everything from preparing the asparagus to making the jangajji, perfect as a side dish or even a snack with drinks.
Jangajji Ingredients- 280g cleaned and prepared wild asparagus
- 900g fresh garlic scapes
- 2+ cups soy sauce for a deep flavor
- 2.5+ cups sugar for sweetness adjustment
- 2.5+ cups brown rice vinegar for a tangy note
Cooking Instructions
Step 1
First, trim the base of the fresh wild asparagus to an even length. It’s important to cut off the tough, fibrous ends to ensure a tender texture.
Step 2
If there are any prickly thorns on the asparagus, gently scrape them off with the back of a knife. Peel the tough outer skin as you would with sweet potato stems; this makes them much easier to eat.
Step 3
For thick, tough stems, peel them thinly with a knife. Remove any wilted or damaged leaves, using only the fresh parts.
Step 4
Rinse the prepared wild asparagus thoroughly under cold running water. Bring a generous pot of water to a boil with a pinch of salt. Add the asparagus starting with the stems and blanch for no more than 30 seconds. Be careful not to overcook, or they will become mushy!
Step 5
Immediately rinse the blanched asparagus in cold water to stop the cooking process. Drain well in a colander. Occasionally flip the asparagus while drying in the sun or a well-ventilated area to remove all moisture, which will help maintain their crispness.
Step 6
Wash the fresh garlic scapes under running water until clean. Cut them into bite-sized pieces, about 3-4 cm long. Ensure they are completely dry by patting them thoroughly with paper towels. Any remaining moisture can cause the jangajji to spoil quickly.
Step 7
Place the dried garlic scapes into your storage container. Pour the brown rice vinegar over them first. The vinegar acts as a disinfectant and preservative.
Step 8
In a pot, combine the soy sauce and sugar. Heat over low heat, stirring gently until the sugar is completely dissolved. Once it begins to simmer, turn off the heat and let it cool slightly. (Tip: Dissolving the sugar completely ensures a clean taste without any grittiness.)
Step 9
Pour the slightly cooled soy sauce mixture evenly over the garlic scapes in the container. Add the blanched wild asparagus as well, ensuring they are also coated with the brine.
Step 10
Seal the container and leave it at room temperature for one to two days to allow the flavors to meld. Afterwards, store it in the refrigerator to enjoy. (Tip: Letting it mature for about a week will result in an even deeper flavor.)
