Delicious and Aromatic Bear Paw Chay Jangajji (Pickled Bear Paw Chay)
Delicious and Aromatic Bear Paw Chay Jangajji (Pickled Bear Paw Chay)
How to Make Bear Paw Chay Jangajji: A Flavorful Pickled Dish with a Savory Brine
Bear Paw Chay (곰취) is delightful when eaten fresh in wraps, but it transforms into an incredibly delicious pickle when preserved! Even without meat, it’s a fantastic topping for rice, adding a burst of flavor. Shall we begin making this wonderful Bear Paw Chay Jangajji together? It’s a truly satisfying side dish that will become a staple in your kitchen.
Bear Paw Chay Preparation & Pickling Ingredients- 500g Bear Paw Chay (곰취)
- 1/2 Red Chili Pepper (for garnish and flavor)
- 2 Tbsp Vinegar (for sanitizing Bear Paw Chay)
Pickling Brine Ingredients- 2 cups Soy Sauce (preferably brewed soy sauce)
- 2 cups Stock (anchovy-kelp stock or rice water)
- 1 cup Vinegar (brown rice vinegar or apple cider vinegar)
- 1 cup Sugar (white sugar or brown sugar)
- 50ml Soju (for preservation and to remove gamey odors)
- 2 cups Soy Sauce (preferably brewed soy sauce)
- 2 cups Stock (anchovy-kelp stock or rice water)
- 1 cup Vinegar (brown rice vinegar or apple cider vinegar)
- 1 cup Sugar (white sugar or brown sugar)
- 50ml Soju (for preservation and to remove gamey odors)
Cooking Instructions
Step 1
Gently wash the fresh Bear Paw Chay leaves about 3 times under running water to remove any dirt or dust. Next, soak the leaves in water with 2 tablespoons of vinegar added for about 5 minutes to sanitize them. Finally, rinse them one more time under running water and drain thoroughly. Ensuring the leaves are well-drained is crucial for preventing the jangajji from becoming soggy and ensuring it lasts longer.
Step 2
Let’s make the delicious pickling brine! Combine 2 cups of soy sauce, 2 cups of stock, and 1 cup of sugar in a pot. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved. Once it comes to a boil, turn off the heat. Stir in 1 cup of vinegar and 50ml of soju. It’s important to add the vinegar and soju after boiling to preserve their nutrients and flavors. The soju’s alcohol will evaporate, leaving behind its flavor-enhancing and preservative properties, so don’t hesitate to add it!
Step 3
Arrange the drained Bear Paw Chay leaves in a clean container (like a glass jar or earthenware pot). Layering the leaves in a zigzag pattern helps to utilize space efficiently and allows the brine to penetrate evenly.
Step 4
Pour the warm, slightly cooled pickling brine evenly over the Bear Paw Chay leaves. Make sure the leaves are completely submerged in the brine to maintain freshness and allow the flavors to meld properly. As the leaves wilt, their volume will decrease, so you can gently press them down if needed.
Step 5
After storing at room temperature for about a day, refrigerate the jangajji. After approximately one week, carefully pour out the brine, bring it to a boil, let it cool, and then pour it back over the leaves. Repeat this boiling and cooling process two more times (total of 3 times). This step deepens the flavor and ensures the jangajji remains delicious and well-preserved for up to a year. My batch from last year is almost gone already!
Step 6
I tasted the jangajji about ten days after making it. While it might taste a bit mild initially, as time passes, the unique aroma of the Bear Paw Chay blends beautifully with the savory soy sauce brine, resulting in a wonderfully deep and delicious flavor. It’s so good served over rice that you won’t need any other side dishes! The slightly bitter yet sweet taste is incredibly appetizing.
Step 7
Spring brings a wonderful variety of seasonal wild vegetables, including Bear Paw Chay. While delicious when stir-fried or seasoned, preserving them as jangajji allows you to enjoy their taste for a much longer period, making them an incredibly useful pantry staple. This spring, why not try making this special, aromatic Bear Paw Chay Jangajji to awaken your appetite!
