Crispy Sweet Potato Stem Jangajji (No-Boil Pickled Recipe)
Making Delicious, Crispy Sweet Potato Stem Jangajji Without Boiling
Enjoy this simple, no-boil recipe for crispy and refreshing sweet potato stem jangajji! This amazing side dish is a true ‘rice thief’ and a perfect late-summer delicacy. The addition of spicy cheongyang peppers and vibrant red chili peppers creates a rich flavor and appealing color. Sweet potato stem jangajji is perfect to have on hand for when you crave something delicious and appetite-stimulating. Let’s get started with the detailed recipe! (Measurements: 1 Tbsp = 15ml, 1 tsp = 5ml, 1 Cup = 200ml)
Main Ingredients
- 800g Sweet Potato Stems
- 3 Cheongyang Peppers
- 1 Red Chili Pepper
Jangajji Sauce
- 1 Cup Soy Sauce (200ml)
- 1/2 Cup Plum Extract (100ml)
- 1/2 Cup Anchovy Sauce (100ml)
- 1/2 Cup Vinegar (100ml)
- 1/2 Cup Sugar (100ml)
- 1/2 Cup Cooking Wine (100ml)
- 1 Cup Kelp Broth (200ml)
- 1 Cup Soy Sauce (200ml)
- 1/2 Cup Plum Extract (100ml)
- 1/2 Cup Anchovy Sauce (100ml)
- 1/2 Cup Vinegar (100ml)
- 1/2 Cup Sugar (100ml)
- 1/2 Cup Cooking Wine (100ml)
- 1 Cup Kelp Broth (200ml)
Cooking Instructions
Step 1
While sweet potato stems are often used in stir-fries or kimchi, preparing them for jangajji can be a bit laborious. You need to peel the skin off each stem, which can sometimes stain your fingernails. The easiest way to prepare them is to snap the stem in half and then pull the skin off in one go. Alternatively, you can slightly boil the stems before peeling, which makes the process smoother. If peeling is too much of a hassle, feel free to use pre-peeled sweet potato stems sold at markets.
Step 2
Prepare the peeled sweet potato stems. For this recipe, we’ll be using them raw after peeling, without boiling.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil. Add 0.7 Tbsp of salt to the boiling water. Then, add the prepared sweet potato stems and blanch them very briefly. It’s crucial not to overcook them if you want to maintain their crispiness in the jangajji. Immediately after blanching, rinse the stems under cold running water to stop the cooking process. Drain them thoroughly to remove as much water as possible.
Step 4
Now, let’s make the delicious jangajji sauce. In a large bowl, combine 1 Cup of soy sauce, 1/2 Cup of plum extract, 1/2 Cup of anchovy sauce, 1/2 Cup of vinegar, 1/2 Cup of sugar, and 1/2 Cup of cooking wine. Mix them well. We’ll also add 1 Cup of kelp broth to enhance the umami flavor.
Step 5
Thinly slice the red chili pepper on an angle. Slice the cheongyang peppers similarly. The cheongyang peppers will add a spicy kick, while the red chili pepper will provide a beautiful color. You can omit them if you prefer a milder taste.
Step 6
The key to this no-boil jangajji is thoroughly draining the blanched stems. After rinsing them in cold water, it’s best to spread them out in a cool, well-ventilated area overnight until they become slightly dry and pliable. Place the dried sweet potato stems into your chosen container. Arrange the sliced cheongyang and red chili peppers on top. Finally, pour the prepared jangajji sauce generously over everything. Your sweet potato stem jangajji is now ready!
Step 7
Although you can eat the jangajji right after pouring the sauce, it’s best to let the flavors meld. After about 3 days, check the seasoning. For an even richer taste, allowing it to mature for about a week is recommended. The combination of crispiness with the perfect balance of sour, sweet, and salty flavors is truly wonderful.
Step 8
Serve the well-made sweet potato stem jangajji on a plate, and you’ll find your chopsticks reaching for it constantly! This delicious jangajji makes an excellent summer side dish and a fantastic pantry staple. I fondly remember how delicious it was last year, and I’m determined to make it again this year.
Step 9
While the preparation might seem a bit tedious, why not hurry and make some of this unique summer delicacy before it’s too late? You’ll regret it if you miss out on this incredible taste. Last night, a cool breeze made for a very pleasant evening. It seems the intense summer heat is finally starting to subside. I hope you have a cool, enjoyable, and happy day!
