Korean Pickles – pickles, pickles, pickles!
In Korea, vegetables that are pickled in soy sauce are called Jangajji (장아찌).
You can make Jangajji with an eclectic mix of vegetables. The most commonly used ones are onions, cucumbers and chili peppers. But don’t stop there…
Garlic cloves, broccoli stems, radishes also work beautifully. (If I had some fresh garlic on-hand during our video shoot, I would have added it to the mix!)
Jangajji comes from necessity. In the old days of Korea – before refrigeration – pickling was the best way to ensure that you had vegetables throughout the year. (Winters in Korea are long – and harsh!)
Unlike Kimchi, Jangajji is non-fermented. Instead, the sodium in soy sauce helps to preserve the vegetables.
But how long can I keep them in the refrigerator? Personally, I think it tastes best when consumed within 2 weeks. But it will stay edible for much longer.
The key flavor variable in Jangajji is the infused soy sauce.
I find that many restaurants in Seoul make their Jangajji too salty or too sweet. It’s hard to find that right balance.
But today, I’ll share with you a perfectly balanced sauce that gives you salty, sweet, tart and tangy at the same time.
Pick any of the vegetables from the list above and make a large batch. Store it in sterilized mason jars and give one to a friend or family member.
-You may think that adding boiling soy sauce will make the vegetable pieces wilt. But it does not! The vegetables will be crunchy, taste delicious and retain their form.
-If you plan to make a large batch and keep them in your refrigerator for a extended period of time, remember to sterilize your jars. This will prevent any mold from growing.
-When eating, don’t eat directly from the jar. Instead use a clean pair of soup ladle to scoop out a portion. (Again, this is to prevent contamination)
This is a delicious, but simple banchan to make and store in your fridge. Try it out on the weekend and send us a photo if you do J
Did I mention, it taste great with cheese pizza?! 🍕
-Daniel out! 🕺
- 2 whole onions
- 2 whole cucumbers
- 4-5 whole Cheongyang Chili Peppers (Jalapeno work too!)
Infused Soy Sauce
- 1/2 cup Soy Sauce
- 1/2 cup Vinegar
- 3/4 cup Sugar
- 1 & 1/4 cup Water
- Cut the onions into bite-sized pieces. Cut cucumber into medium-sized rounds. Chop chili peppers into small bite-sized pieces.(Reference video for sizes.)
- Take out a mixing bowl. Put-in equal handfuls of sliced cucumber and onions. As well as the chili peppers. Toss it together.
- Place-in the mixed veggies into a sterilized glass jar. Don't fill the veggies all the way up to the top (leave a little bit of room). Set aside.
Make Soy Sauce
- Take out a pot. Place in Soy Sauce (1/2 cup), Vinegar (1/2 cup), Sugar (3/4 cup), Water (1 & 1/4 cup). Give it a mix and stir-it well so the sugar is evenly mixed through. Bring it up to a boil.
- Once it comes to boil, count to 10 seconds. Then turn off the heat. (If you see any bubbles or residue left on the surface, skim it off.)
- Then pour the boiled soy sauce directly into the jar - pour enough to submerge the vegetables.
- Close the lid on the jar and let it sit at room temperature for 24 hours.
- The next day - place in the refrigerator. Once it's chilled down, it's ready to eat!
- Fry-up an egg. Pour a bowl of rice. And finish off with a pickle - or two. Bon Appetit!