Crispy Petasites Japonicus Stem Jangajji: A Delectable Side Dish from Leftover Stems!
Quick & Easy Petasites Japonicus Stem Jangajji Recipe
Don’t let your leftover Petasites Japonicus (Mui) stems go to waste! Turn them into a delicious jangajji (pickled side dish) with this simple recipe. It’s easy to make and incredibly flavorful, offering a delightful crunchy texture with a perfectly balanced sweet, sour, and salty taste. This is a fantastic way to utilize ingredients efficiently and create a satisfying banchan!
Main Ingredients
- 400g prepared Petasites Japonicus stems
Pickling Brine
- 1 cup (200ml) soy sauce
- 1 cup (200ml) water
- 1 cup (200ml) vinegar
- 1 cup (200ml) sugar
- 2 Tbsp soju (Korean rice wine)
- 1 cup (200ml) soy sauce
- 1 cup (200ml) water
- 1 cup (200ml) vinegar
- 1 cup (200ml) sugar
- 2 Tbsp soju (Korean rice wine)
Cooking Instructions
Step 1
First, to remove any bitterness and tenderize the Petasites Japonicus stems, blanch them in boiling water for about 2 minutes. Immediately transfer the blanched stems to cold water to cool them down. Once cooled, gently peel off the outer skin. This process ensures a crispier texture.
Step 2
After peeling, cut the prepared stems into bite-sized pieces, approximately 5-7 cm in length. This size is convenient for eating and maintains a pleasant texture.
Step 3
Arrange the cut stems neatly into a clean, sterilized glass jar or an airtight container. It’s best not to pack them too tightly, leaving a little room.
Step 4
Now, let’s prepare the delicious pickling brine. In a pot, combine 1 cup (200ml) of soy sauce, 1 cup (200ml) of water, 1 cup (200ml) of vinegar, and 1 cup (200ml) of sugar. Achieving this perfect balance of flavors is key.
Step 5
Place the pot with the brine ingredients over high heat. Stir with a spatula to dissolve the sugar. Bring the mixture to a rolling boil and let it boil vigorously for a few moments. Boiling the brine helps to eliminate any potential contaminants and deepens the flavors.
Step 6
Once the brine has boiled sufficiently, immediately turn off the heat. It’s best to pour the hot brine over the stems.
Step 7
Carefully pour the hot pickling brine over the Petasites Japonicus stems in the container, ensuring they are completely submerged.
Step 8
Add 2 tablespoons of soju to the jar. Soju helps to eliminate any lingering raw flavors and also acts as a natural preservative, enhancing the shelf life of your jangajji.
Step 9
Seal the container tightly with a lid and let it sit at room temperature for 2-3 hours to allow the flavors to meld. After this initial period, store it in the refrigerator. It will be ready to eat and best enjoyed within about 2 weeks of refrigeration.
Step 10
The resulting Petasites Japonicus stem jangajji will have a perfectly balanced salty-sweet-sour taste, retaining the unique aromatic quality and delightful crunch of the stems. It’s an excellent side dish for rice and can even be used as a refreshing wrap filling!
