Lee Chan-won’s Chive and Cradled Lettuce Jangajji Stew
Lee Chan-won’s Chive and Cradled Lettuce Jangajji Stew
Spicy and Savory Lee Chan-won’s Chive and Cradled Lettuce Jangajji Stew Recipe
When you have no appetite, this dish is so satisfying you won’t need any other side dishes! Introducing ‘Chive and Cradled Lettuce Jangajji Stew,’ where fragrant chives and pungent chili peppers come together with cradled lettuce jangajji (pickled greens) for an exquisite balance of spicy, sweet, and salty flavors. Using freshly made cradled lettuce jangajji, it’s not too salty yet full of umami, making it a true rice thief. It’s as hearty as a soy-marinated quail egg dish, and adding a bit more vegetable or anchovy broth can create an even deeper flavor.
Main Ingredients- 250g fresh chives
- 200g freshly made cradled lettuce jangajji (use one that is not too salty and has less liquid)
- 2 medium onions
- 20 Cheongyang chili peppers (adjust to your spice preference)
- 2 sheets of quail eggs (approx. 20 eggs)
- 2 green onions
Seasoning Ingredients- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 1.5 cups soy sauce (approx. 300ml)
- 1.5 cups cradled lettuce jangajji brine or soy sauce mixture (approx. 300ml)
- 1/3 cup lemon-flavored rice wine or cooking wine (approx. 70ml)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 1.5 cups soy sauce (approx. 300ml)
- 1.5 cups cradled lettuce jangajji brine or soy sauce mixture (approx. 300ml)
- 1/3 cup lemon-flavored rice wine or cooking wine (approx. 70ml)
Cooking Instructions
Step 1
First, wash the chives thoroughly under running water. Ensure there is no dirt or debris, then soak them in water with a little vinegar for about 10 minutes to help sterilize. After draining, cut the chives into bite-sized pieces, about 2-3 cm long.
Step 2
Freshly made cradled lettuce jangajji is best as it’s not too salty. Gently squeeze out excess liquid from the jangajji with your hands, then finely chop it into pieces about 1-2 cm long. If you are using a very salty jangajji, it’s recommended to soak it in water briefly before squeezing.
Step 3
Finely mince the Cheongyang chili peppers, which will add a pungent spiciness. Remove the stems and wash them before chopping. If you like it very spicy, you can leave the seeds in, or remove them for a milder taste.
Step 4
Peel and finely mince the onions. Slice the green onions thinly. Having all the ingredients prepped like this will make the cooking process much smoother.
Step 5
Boil the quail eggs in a pot. Adding 1/2 tsp of salt and 1 tsp of vinegar to the boiling water helps the shells peel more easily and prevents the eggs from cracking. Boil for about 10-15 minutes, then rinse under cold water and peel the shells.
Step 6
In a large bowl, combine the prepared cradled lettuce jangajji, minced onions, and minced Cheongyang chili peppers, along with the sliced green onions. Add the minced garlic, sugar, cradled lettuce jangajji brine (or soy sauce mixture), soy sauce, and lemon-flavored rice wine (or cooking wine). Mix everything thoroughly with a spoon or spatula until well combined. Taste and adjust seasoning if needed.
Step 7
Transfer the seasoned cradled lettuce and vegetables to a serving dish. This dish is delicious served over rice or with lettuce wraps. Adding the freshly boiled quail eggs makes it an even heartier and more flavorful meal. Try it mixed with warm rice or wrapped in lettuce leaves.
