Crispy and Delicious Cucumber and Onion Jangajji (Pickled Side Dish)
Crispy and Delicious Cucumber and Onion Jangajji (Pickled Side Dish)
The Ultimate Cucumber and Onion Jangajji Recipe with a Golden Ratio!
Introducing a delightful Cucumber and Onion Jangajji made with fresh cucumbers, sweet onions, and spicy Cheongyang peppers. It’s the perfect side dish to awaken your appetite, especially when served with rice. With a simple, golden-ratio soy sauce brine, anyone can make this easily.
Main Ingredients- 2 large onions
- 3 cucumbers (preferably Korean cucumbers)
- 10 Cheongyang peppers
Golden Ratio Jangajji Brine- 3 cups soy sauce
- 3 cups sugar
- 3 cups vinegar
- 3 cups water
- 3 cups soy sauce
- 3 cups sugar
- 3 cups vinegar
- 3 cups water
Cooking Instructions
Step 1
First, peel and wash the 2 large onions thoroughly. Slice them into your desired size and place them at the bottom of the container you’ll use for the jangajji. This layer will infuse the entire dish with the onions’ natural sweetness.
Step 2
Next, wash the 3 fresh Korean cucumbers under running water and pat them dry. Trim off the ends and slice them into bite-sized pieces. Arrange the sliced cucumbers neatly on top of the onions in the container.
Step 3
Prepare 10 Cheongyang peppers for a spicy kick. Remove the stems, wash them clean, and add them whole or sliced diagonally on top of the cucumbers and onions. Feel free to add more if you enjoy a spicier flavor.
Step 4
Now, let’s make the jangajji brine. In a pot, combine 3 cups of soy sauce, 3 cups of sugar, 3 cups of vinegar, and 3 cups of water. Stir well until the sugar is completely dissolved. *Tip: Even if you adjust the amount of vegetables, it’s crucial to maintain the 1:1:1:1 ratio for soy sauce, sugar, vinegar, and water. Stick to this golden ratio, and you’ll achieve delicious jangajji every time!*
Step 5
Once the sugar is dissolved, place the pot over medium heat and bring it to a boil. Let it simmer for about 2-3 minutes after it starts boiling, then turn off the heat. Immediately pour this piping hot brine over the prepared vegetables in the container. Pouring the brine while it’s hot helps the vegetables soften and absorb the flavors effectively.
Step 6
After pouring the hot brine, cover the container tightly with a lid or plastic wrap and let it cool. For the finished jangajji, in winter, you can let it sit at room temperature for a day before refrigerating, or simply refrigerate it for a day. If it’s warmer weather, refrigerate immediately for one day of maturation. Your crispy and flavorful Cucumber and Onion Jangajji is ready!
