Crispy and Delicious Broccoli Jangajji (Pickled Broccoli)
Sweet and Sour! Special Broccoli Jangajji Recipe to Revive Your Appetite
Introducing a magical broccoli jangajji that will captivate everyone, from kids who usually dislike broccoli to adults. The harmony of sweet and sour flavors is excellent, and the crisp texture makes it a perfect side dish for meals. It’s a charming dish you can enjoy for a long time once you make it.
Main Ingredients
- 2 large heads of broccoli
- 10 green chili peppers
Brining Liquid
- 6 cups water
- 3 cups soy sauce
- 4 cups sugar
- 4 cups vinegar
- 6 cups water
- 3 cups soy sauce
- 4 cups sugar
- 4 cups vinegar
Cooking Instructions
Step 1
Prepare all the ingredients to make delicious broccoli jangajji. Thorough washing and preparation are crucial steps.
Step 2
Thoroughly washing the broccoli is the most important step. Submerge the broccoli florets upside down in a solution of baking soda or vinegar and water for at least 10 minutes. This effectively removes any insects or residue hidden within the broccoli.
Step 3
Rinse the thoroughly washed broccoli multiple times under running water and drain excess water. Then, cut it into bite-sized pieces, including the stems. Be careful not to cut them too small, as they might become mushy.
Step 4
Spread the cut broccoli on a colander and let it drain completely. Ensuring the broccoli is completely dry is key to maintaining its crisp texture.
Step 5
Wash the green chili peppers, remove the stems, and cut them into bite-sized pieces similar to the broccoli. The added spicy aroma will enhance the flavor of the jangajji.
Step 6
In the prepared pickling jar, mix the drained broccoli and the cut green chili peppers. Ensure the ingredients are evenly distributed.
Step 7
Now, it’s time to make the flavorful brining liquid that will keep the broccoli crisp. The golden ratio is 6 cups water, 3 cups soy sauce, 4 cups sugar, and 4 cups vinegar (using a paper cup as a measure). This ratio provides a perfect balance of sweetness and sourness that complements rice wonderfully without being too salty. Combine all the water, soy sauce, sugar, and vinegar in a pot. Bring it to a gentle boil just until the sugar dissolves. Avoid boiling for too long, as it can alter the flavor.
Step 8
Let the heated brining liquid cool down slightly. Pouring it too hot can cook the ingredients, while pouring it too cold won’t allow the flavors to infuse properly. It’s best to pour it when it’s lukewarm. We recommend using a sturdy glass jar specifically for jangajji. If you’re using a plastic container, it’s advisable to let the brining liquid cool to a lukewarm temperature before pouring to prevent the container from deforming.
Step 9
After pouring the brining liquid, it’s a good idea to gently press down the broccoli and chili peppers to ensure they are submerged and don’t float. I placed a small saucer that fits the mouth of the jar on top to keep the ingredients submerged. This helps prevent the ingredients from coming into contact with air, keeping them fresher.
Step 10
Do not close the lid immediately after pouring the brining liquid. Initially, cover it with something like parchment paper to allow the steam inside to escape. Once the brining liquid has completely cooled, securely close the lid. Let it sit at room temperature for half a day to a day, then refrigerate and enjoy it chilled. The flavor will deepen wonderfully over time!
