Spicy & Zesty Wasabi Leaf Jangajji (Pickled Wasabi Leaves)
The Best Kick! Pickled Fresh Wasabi Leaves Jangajji
This recipe introduces ‘Saeng Gochunaengi Ip Jangajji,’ a pickled fresh wasabi leaf dish that’s perfect for stimulating your appetite during the summer. In traditional Korean medicine, the wasabi root is called ‘Sankyugeun’ and the leaves ‘Sinyeop.’ Particularly, wasabi leaves are known to promote saliva secretion even in small amounts, which helps to enhance appetite. They also warm the body, strengthening digestive power weakened by the summer heat. Furthermore, their antibacterial, sterilizing, and detoxifying effects help combat not only a lack of appetite but also harmful bacteria within the body, making it a healthy side dish.
Ingredients
- 1kg fresh wasabi leaves
Pickling Brine
- 400ml Joseon Ganjang (traditional Korean soy sauce for soup)
- 200ml Ganjang (regular soy sauce)
- 200ml Jocheong (rice syrup)
- 200ml Cheongju (rice wine or cooking wine)
- 200ml Maesilcheong (plum extract)
- 400ml Joseon Ganjang (traditional Korean soy sauce for soup)
- 200ml Ganjang (regular soy sauce)
- 200ml Jocheong (rice syrup)
- 200ml Cheongju (rice wine or cooking wine)
- 200ml Maesilcheong (plum extract)
Cooking Instructions
Step 1
Carefully separate the stems from the leaves of the wasabi. (Tip: If the wasabi leaves you’re using are organic and a bit tough because they’ve been harvested a little past their prime, separating the stems and leaves will result in a more tender pickle.)
Step 2
Blanch the wasabi leaves briefly in boiling water. (Tip: If the leaves are very young and tender, you can skip this blanching step. However, if the leaves are slightly tough, like the ones today, a quick blanch in boiling water will make them much softer.)
Step 3
Immediately rinse the blanched wasabi leaves in cold water to cool them down, and then drain them thoroughly to remove as much water as possible. It’s best to let them drain in a colander.
Step 4
Gather the drained wasabi leaves into portions suitable for serving. At this stage, it’s good to squeeze out any remaining water once more.
Step 5
In a bowl, combine the Joseon Ganjang, Ganjang, Jocheong, Cheongju, and Maesilcheong, mixing well to create the pickling brine. (Tip: Due to the natural moisture in the ingredients, boiling the brine isn’t strictly necessary. However, since the leaves were blanched, boiling the brine once can help the flavors meld better and extend the shelf life. If you choose to boil it, mix all ingredients in a pot and bring to a boil.)
Step 6
Pour the prepared pickling brine over the wasabi leaves while it’s still hot. Gently press the leaves to ensure the brine penetrates well.
Step 7
Leave at room temperature for about 12 hours. Then, separate the brine from the leaves and bring it to a boil again. Once the boiled brine has cooled completely, pour it back over the wasabi leaves. This step is crucial for deepening the flavor.
Step 8
After another 3 days, repeat the process: separate the brine, bring it to a boil, and let it cool completely before pouring it back over the leaves. Your delicious Wasabi Leaf Jangajji will be ready! Store in the refrigerator and enjoy.
