Crispy and Refreshing Pickled Radish Cold Soup (Jjanjin Naengguk)
#KoreanRadishRecipe #PickledRadish #JjanjinNaengguk #WinterDelicacy #TraditionalKoreanFood
Jjanjin, made by pickling sweet and firm autumn radishes, is a perfect accompaniment to rice during the winter. Jjanjin is a type of radish kimchi, distinct from Dongchimi with its characteristic salty flavor. Try making a cool, sweet, and sour ‘Jjanjin Naengguk’ using this pickled radish. It’s a delightful winter delicacy that pairs wonderfully with rice or ramen. It’s easy to make and a traditional Korean dish that aids digestion.
For Pickling the Radish (Jjanjin)
- 6 radishes
- 5 cups coarse salt
- 4L water
For the Pickled Radish Cold Soup (Jjanjin Naengguk)
- 1 pickled radish (Jjanjin)
- 1L purified water
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 1 tsp gochugaru (red pepper flakes)
- 1 pickled radish (Jjanjin)
- 1L purified water
- 3 Tbsp vinegar
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onions
- 1 tsp gochugaru (red pepper flakes)
Cooking Instructions
Step 1
First, prepare 6 radishes for pickling. Wash them thoroughly under running water, making sure to remove all dirt from the radishes for a clean and tasty result.
Step 2
After washing, lightly pat the radishes dry and arrange them neatly in a large container. Ensure there’s some space left; don’t pack the container too tightly.
Step 3
Sprinkle coarse salt evenly over the radishes in the container. Place a heavy stone or a press on top to help the radishes release their water naturally. If you wish to speed up the pickling process, you can boil 4L of water with 5 cups of coarse salt, let it cool, and then pour it over the radishes. If the radishes don’t release much water initially, adding this cooled salt water will help them pickle effectively.
Step 4
After some time, the pickled radishes (Jjanjin) will be very crisp and salty. Begin by peeling the radishes. The skin can be tough, so remove it cleanly.
Step 5
Slice the peeled radishes thinly into rounds, and then cut these rounds into about 6 pieces each, making them bite-sized. Thin slices allow the seasoning to penetrate better and improve the texture.
Step 6
Place the sliced pickled radishes back into a container. Jjanjin is very salty in this state and not yet ready to eat. It needs to have its saltiness significantly reduced to be enjoyed.
Step 7
Pour cold water into the container, ensuring the pickled radishes are fully submerged. It’s important to change the water 2-3 times to leach out the excess salt. While doing so, taste the radishes intermittently. You want to remove enough salt so it’s not overwhelmingly salty, but still retains a pleasant, savory flavor. Stop soaking when the radishes taste ‘just right’ – pleasantly salty.
Step 8
Once the pickled radishes have reached the desired saltiness, rinse them gently one last time and drain them thoroughly. Any remaining water can dilute the flavor of the cold soup, so drain them well using a colander.
Step 9
Now it’s time to season the Jjanjin for the cold soup. Even the cold soup needs flavoring. Add the minced garlic and chopped green onions to the bowl with the pickled radishes.
Step 10
Add 3 tablespoons of vinegar for a fresh, sour note. Then, pour in 1 liter of purified water for the base of the cold soup. If you prefer a spicier kick, you can add finely chopped Cheongyang chili peppers. For added color and visual appeal, thinly sliced red chili peppers are also a good addition.
Step 11
Finally, add 1 teaspoon of gochugaru (red pepper flakes). This will give the cold soup an appetizing reddish hue and stimulate your appetite. Mix all the ingredients well, and your delicious Jjanjin Naengguk is ready! Serve a bowl chilled and enjoy.
Step 12
Jjanjin Naengguk is not only good for digestion but also a traditional Korean dish that stimulates the appetite with its combination of the radish’s crispness, salty flavor, and the tanginess of vinegar. While Jjanjin is often associated with the Gyeonggi Province region, its exact origin is unclear. In my household, we always had Jjanjin in winter and Oi-mbagi (cucumber kimchi) in summer. Thus, Jjanjin Naengguk is a cherished traditional dish that adds warmth and familiarity to our dining table.
