Fragrant Namul Jangajji with Plum Extract (Basic Recipe)
How to Make Namul Jangajji: Preserving Spring Greens like Bangpum Namul and Dureup Namul
We’ve added plum extract to the basic jangajji base. Let’s make a simple yet remarkably flavorful namul jangajji enhanced by the sweet and tangy essence of plum extract.
Main Ingredients
- 1 bag of Bangpum Namul or Dureup Namul (cleaned)
- 1 Tbsp salt (for blanching)
- Water as needed (for blanching)
Jangajji Sauce Ingredients (using a paper cup as a standard measure)
- 1 cup soy sauce
- 3 cups water
- 1 cup double-strength vinegar (or 2 cups regular vinegar)
- 1 cup sugar
- 1 cup plum extract
- 1 cup soy sauce
- 3 cups water
- 1 cup double-strength vinegar (or 2 cups regular vinegar)
- 1 cup sugar
- 1 cup plum extract
Cooking Instructions
Step 1
Prepare fresh Bangpum Namul or Dureup Namul. The first crucial step is to wash the greens thoroughly. Rinse them gently 2-3 times under running water to remove any dirt or debris. If you are using Dureup Namul, it’s recommended to blanch it briefly in boiling water to remove any bitterness.
Step 2
Fill a pot with an adequate amount of water and bring it to a rolling boil after adding 1 tablespoon of salt. Blanching the greens in salted boiling water helps preserve their vibrant color and maintain a crisp texture.
Step 3
Carefully add the prepared greens to the steaming boiling water. Blanch them just until they are slightly wilted – avoid overcooking, as this can make the greens mushy. Typically, 30 seconds to 1 minute is sufficient.
Step 4
Immediately remove the blanched greens from the hot water and rinse them under cold running water to cool them down quickly. Then, firmly squeeze out as much water as possible with your hands. Thoroughly squeezing out the water is essential for the jangajji sauce to penetrate well and to prevent the pickles from becoming soggy during storage.
Step 5
Arrange the well-drained greens neatly into a sterilized glass jar or an airtight container. Be gentle to avoid crushing the delicate leaves.
Step 6
Now, let’s prepare the delicious jangajji sauce. In a pot, combine 1 cup of soy sauce, 3 cups of water, 1 cup of double-strength vinegar (use 2 cups if using regular vinegar), 1 cup of sugar, and the fragrant 1 cup of plum extract. Mix them well.
Step 7
Place the pot with the sauce ingredients on the stove and bring it to a boil. Continue to boil until the sugar is completely dissolved and all ingredients are well incorporated. Once it starts boiling, let it simmer for another 1-2 minutes, then turn off the heat. Allow the jangajji sauce to cool down completely. Pouring hot sauce over the greens will cook them instead of pickling them.
Step 8
Pour the completely cooled jangajji sauce over the greens in the jar, ensuring they are fully submerged. Seal the container and refrigerate. Let it mature for about 2-3 days, and you’ll have delicious namul jangajji ready to enjoy. It’s a perfect side dish for rice, especially when you have a reduced appetite!
