Crispy and Delicious Pickled Scallions (Jangajji)
Crispy and Delicious Pickled Scallions (Jangajji)
The Perfect Pairing with Meat! How to Make Amazing Pickled Scallions (Kim Jin-ok’s Cooking Secrets)
Hello everyone! This is Kim Jin-ok, bringing you delicious recipes. Today, I’m sharing how to make pickled scallions, which are an absolute delight when served with meat. The same pickling brine can also be used for pickled onions or peppers. For this recipe, you’ll need half a bunch of scallions (500g). The brine consists of 500ml soy sauce, 400ml water, 250ml sugar, 250ml vinegar, and 1 Tbsp coarse salt. (My measurement for 1 Tbsp is one standard Korean rice spoon.)
Main Ingredients- 500g peeled scallions (approx. 1/2 bunch)
- 500ml soy sauce
- 400ml water
- 250ml sugar
- 250ml vinegar (rice vinegar or regular)
- 1 Tbsp coarse salt (measured with a Korean rice spoon)
Cooking Instructions
Step 1
1. Prepare the Scallions: Start by preparing 500g of peeled scallions (about half a bunch). Wash them thoroughly two to three times under running water to remove any dirt or debris. Then, place them in a colander to drain completely. Ensuring the scallions are well-drained is crucial for the longevity of your pickles.
Step 2
2. Tie the Scallions: Gather about two scallions together and tie them into neat knots. This makes them easier to eat later and gives the final dish a pleasant presentation. Be careful not to tie them too tightly.
Step 3
3. Pack into Jars: Carefully arrange the knotted scallions into a clean, dry glass jar. Pack them in snugly but avoid overstuffing, leaving a little space at the top.
Step 4
4. Measure Brine Ingredients: In a pot, combine 500ml soy sauce, 250ml sugar, 400ml water, and 1 Tbsp coarse salt. Set aside 250ml of vinegar to add later; do not add it to the pot at this stage.
Step 5
5. Boil the Brine and Add Vinegar: Place the pot with the soy sauce mixture over medium heat and bring it to a boil. Once it starts to bubble around the edges, let it come to a rolling boil. Immediately turn off the heat. Then, carefully stir in the measured 250ml of vinegar. Give it just one gentle stir. Avoid boiling the vinegar for too long, as this can diminish its acidity and flavor.
Step 6
6. Complete and Age the Pickles: While the brine is still hot, carefully pour it over the scallions in the glass jar. Make sure the brine completely covers the scallions. Once the brine has cooled down slightly, securely close the lid of the glass jar and store it in the refrigerator. After about a day of chilling, your delicious pickled scallions will be ready to enjoy, offering a wonderful balance of crisp texture and savory, sweet, and tangy flavors.
