Crispy Pickled Radish Stems (Gungchae Jangajji) – The Ultimate Recipe
Crispy Pickled Radish Stems (Gungchae Jangajji) – The Ultimate Recipe
A Perfect Guide to Making Deliciously Crunchy Pickled Radish Stems
Have you ever enjoyed the uniquely crunchy texture of Gungchae Jangajji at a Korean BBQ restaurant or a traditional Korean meal? Its addictive crispiness often makes you want to order more! Now, you can recreate that delightful taste at home. This recipe is surprisingly simple once you master the secret ratio for the pickling brine. Get ready to impress yourself and your family!
Pickled Radish Stems Ingredients- 800g soaked radish stems (approx. 200g dried)
- 3 Cheongyang peppers (adjust for spiciness preference)
- 1 piece dried kelp (kombu), 10cm x 10cm (for umami)
Golden Ratio Brine- 200ml Soy sauce (Jin-ganjang)
- 300ml Water
- 100ml Plum extract (Maesil-cheong) (for sweetness and depth!)
- 100ml Sugar
- 200ml Vinegar (the secret to tanginess)
- 200ml Soy sauce (Jin-ganjang)
- 300ml Water
- 100ml Plum extract (Maesil-cheong) (for sweetness and depth!)
- 100ml Sugar
- 200ml Vinegar (the secret to tanginess)
Cooking Instructions
Step 1
Rinse the dried radish stems thoroughly under cold running water, rubbing them gently with your hands, 3-4 times. Then, soak them in cold water for about 1 hour until they are well rehydrated. (Adjust soaking time based on how dry the stems are. Be careful not to over-soak, as this can make them mushy.)
Step 2
Bring a pot of water to a boil and add a pinch of salt and 1-2 tablespoons of cooking wine (or soju). Quickly blanch the soaked radish stems for about 30 seconds. Immediately remove them and rinse under cold water to stop the cooking process and cool them down. This step helps achieve a crisp texture and ensures sanitation.
Step 3
Drain the blanched radish stems well and arrange them neatly. Cut them into approximately 4cm lengths, making them easy to eat. Pieces that are too long can be awkward to handle, while pieces that are too short might not provide the best texture.
Step 4
Now, let’s make the pickling brine! In a pot, combine the soy sauce, water, plum extract, sugar, and the piece of kelp. Bring this mixture to a boil over medium heat. (The golden ratio for the brine is typically Water:Soy Sauce:Sugar:Vinegar = 1:1:1:1, but feel free to adjust the amounts of soy sauce, sugar, and vinegar to suit your personal taste and create your perfect flavor profile!)
Step 5
Once the brine begins to boil, turn off the heat immediately. Add the vinegar as the final step. Adding vinegar after turning off the heat preserves its vibrant, fresh aroma, resulting in a more fragrant and delicious jangajji.
Step 6
Arrange the cut radish stems neatly in a clean glass jar or an airtight container. Pour the slightly cooled brine over the stems, ensuring they are completely submerged. Let it sit at room temperature for one day, then store in the refrigerator. (For longer storage, you can re-boil the brine, let it cool completely, and then pour it over the stems for extended freshness.)
