Crisp and Pungent Young Garlic Jangajji (Pickled Garlic Sprouts)
Crisp and Pungent Young Garlic Jangajji (Pickled Garlic Sprouts)
Make Your Samgyeopsal 10x Tastier with this Young Garlic Jangajji Recipe
It might be a bit late in the season, but we’ve made the most of it by pickling some young garlic! This recipe is perfect for enjoying with grilled pork belly (samgyeopsal), making it ten times more delicious. The crisp texture and zesty aroma of the young garlic cut through the richness of the meat, creating a fantastic flavor combination. You can also dip your grilled pork directly into the savory pickling brine. Let’s get started!
Jangajji Ingredients- 500g young garlic sprouts
- 2-3 Cheongyang chili peppers (optional)
Pickling Brine- 200ml water
- 200ml soy sauce
- 150ml sugar
- 150ml vinegar
- 50ml plum extract (maesilcheong)
- 50ml soju
- 200ml water
- 200ml soy sauce
- 150ml sugar
- 150ml vinegar
- 50ml plum extract (maesilcheong)
- 50ml soju
Cooking Instructions
Step 1
Prepare your glass jar for pickling. To sterilize it, place the jar upside down in a pot with some water. Bring the water to a boil, allowing the steam to sterilize the inside of the jar. Once sterilized, carefully remove the jar and let it air dry completely. The residual heat will quickly evaporate any remaining moisture.
Step 2
Thoroughly clean the young garlic sprouts. Trim off the root ends. Wash them carefully under running water, paying special attention to the areas where the leaves join, as dirt can often hide there. Gently scrub these areas with your fingers. After washing, pat them completely dry with paper towels.
Step 3
Cut the cleaned young garlic sprouts into bite-sized pieces. Ensure they are a manageable length for pickling and eating.
Step 4
Prepare the pickling brine. In a large pot, combine 200ml water, 200ml soy sauce, 150ml sugar, 50ml plum extract, and 50ml soju. Stir well until the sugar is completely dissolved. Bring this mixture to a boil. (Tip: Do not add the vinegar at this stage.)
Step 5
Once the brine mixture comes to a rolling boil, immediately turn off the heat. Now, add 150ml of vinegar to the pot. (Tip: Adding vinegar at the end, after boiling, preserves its tangy flavor better than if it were boiled for a long time.)
Step 6
Carefully pack the cut young garlic sprouts into the sterilized glass jar. Pour the hot pickling brine over the garlic sprouts, ensuring they are fully submerged.
Step 7
Pouring the hot brine over the garlic is crucial for achieving a perfectly crisp texture. The heat helps to preserve the garlic’s snap while the brine infuses it with flavor.
Step 8
For an added kick, thinly slice 2-3 Cheongyang chili peppers and add them to the jar (optional). This will give the brine a subtle spicy note that complements the garlic wonderfully. The spicy, crisp young garlic jangajji is an excellent accompaniment to rich dishes like grilled pork belly, cutting through the fattiness and enhancing the overall meal. We recommend adding about 2 peppers.
