Spring Delight: Making Pickled Petasites Leaves
Best for When You Have No Appetite! Petasites Leaf Jangajji Recipe
A precious spring vegetable, Petasites! This recipe provides a detailed guide on how to make delicious jangajji (pickled side dish) using young Petasites leaves, known for their unique slightly bitter taste, which will stimulate your appetite. Make this special treat that will help you regain your appetite!
Main Ingredients
- 300g young Petasites leaves
Pickling Brine
- 1.5 cups water (300ml)
- 1.5 cups soy sauce (300ml)
- 1 cup vinegar (200ml)
- 1 cup sugar (200ml)
- 1 cup soju (200ml)
- 1/2 cup plum extract (100ml)
- 1.5 cups water (300ml)
- 1.5 cups soy sauce (300ml)
- 1 cup vinegar (200ml)
- 1 cup sugar (200ml)
- 1 cup soju (200ml)
- 1/2 cup plum extract (100ml)
Cooking Instructions
Step 1
Thoroughly wash the fresh young Petasites leaves under running water several times. It’s important to wash them meticulously to remove any soil or debris.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Once boiling, add 1 tablespoon of salt. Adding salt helps to maintain the vibrant color of the Petasites leaves and enhances their crisp texture.
Step 3
Add the washed Petasites leaves to the boiling salted water and blanch for approximately 30 seconds. Be careful not to over-blanch, as they can become mushy.
Step 4
Immediately remove the blanched Petasites leaves and rinse them under cold running water three to four times to cool them down. This step further improves the texture of the leaves.
Step 5
Place the rinsed Petasites leaves in cold water and soak them for at least 6 hours to remove their bitterness. Change the water several times during soaking to ensure the bitterness is sufficiently extracted. Tip: If the bitterness is too strong for your liking, you can soak them for one to two days, changing the water frequently. This will make them palatable for everyone.
Step 6
Now, let’s make the delicious pickling brine. In a pot, combine 1.5 cups (300ml) water, 1.5 cups (300ml) soy sauce, 1 cup (200ml) vinegar, 1 cup (200ml) sugar, 1 cup (200ml) soju, and 1/2 cup (100ml) plum extract. Bring this mixture to a boil over high heat.
Step 7
Once the mixture starts to boil, stir well until the sugar is completely dissolved. Ensuring all the sugar dissolves prevents uneven flavor distribution.
Step 8
After the sugar has dissolved, reduce the heat to medium and let it simmer vigorously for about 2-3 minutes. This boiling process removes the raw taste of soy sauce and enhances its umami flavor.
Step 9
Turn off the heat and let the boiled soy sauce mixture cool completely. It’s crucial to let it cool down before pouring over the leaves, as hot liquid can cook them.
Step 10
While the brine is cooling, take the Petasites leaves out of the soaking water and squeeze out as much liquid as possible by hand. Thoroughly squeezing out the water prevents the jangajji from becoming soggy and allows for longer storage.
Step 11
Arrange the squeezed Petasites leaves in a clean glass jar or airtight container, placing them one by one without overlapping. This layering allows the brine to penetrate evenly, resulting in a more flavorful jangajji.
Step 12
Pour the completely cooled soy sauce brine over the Petasites leaves in the container. Ensure there is enough brine to fully submerge the leaves.
Step 13
Close the lid tightly and leave the container at room temperature for about a day. This allows the flavors to meld and the jangajji to develop its delicious taste.
Step 14
After a day, store the jangajji in the refrigerator and enjoy it chilled. It tastes best when consumed after 2-3 days, once the flavors have fully penetrated. Enjoy your delicious rice-stealing Petasites leaf jangajji!
