Aromatic Zanthoxylum Leaves Jangajji (Preserved Pickles)
Spring Delicacy! Zanthoxylum Leaf Gochujang Jangajji & Spicy Sweet Zanthoxylum Leaf Salad Recipe
Boost your body’s warmth and immunity with Zanthoxylum leaves! Try making a delicious Gochujang Jangajji (preserved pickle) with these flavorful leaves. It’s a perfect side dish that tantalizes the taste buds.
Main Ingredients- 100g Fresh Zanthoxylum Leaves
Gochujang Seasoning- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 2 Tbsp Oligodang (Korean oligosaccharide syrup)
- 1 Tbsp Sugar
- 2/3 Tbsp Minced Garlic (approx. 1/2 Tbsp)
- 1 Tbsp Toasted Sesame Seeds (Ggaesokkeum)
Zanthoxylum Leaf Preparation- 700ml Clean Water
- 1 Tbsp Vinegar
- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 2 Tbsp Oligodang (Korean oligosaccharide syrup)
- 1 Tbsp Sugar
- 2/3 Tbsp Minced Garlic (approx. 1/2 Tbsp)
- 1 Tbsp Toasted Sesame Seeds (Ggaesokkeum)
Zanthoxylum Leaf Preparation- 700ml Clean Water
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
Prepare the fresh Zanthoxylum leaves. First, separate the thick stems from the leaves and discard them. We will only use the tender young leaves.
Step 2
Gently wash the separated Zanthoxylum leaves under running water. Then, soak the leaves in a mixture of 700ml of clean water and 1 Tbsp of vinegar for about 30 minutes. Soaking in vinegar water helps remove impurities and also reduces any potential bitterness or astringency characteristic of Zanthoxylum leaves.
Step 3
Rinse the Zanthoxylum leaves again after soaking in the vinegar water. Afterward, place them on a colander and let them drain thoroughly for about 2 hours in a well-ventilated area or under sunlight. It’s crucial to drain them as much as possible, as excess moisture can shorten their shelf life and dilute the flavor.
Step 4
In a clean bowl, combine all the seasoning ingredients: 4 Tbsp Gochujang, 2 Tbsp Jin Ganjang, 2 Tbsp Oligodang, 1 Tbsp Sugar, 2/3 Tbsp minced garlic, and 1 Tbsp toasted sesame seeds. Mix them thoroughly to create the Gochujang seasoning sauce. Stir until all ingredients are well incorporated.
Step 5
Add the thoroughly drained Zanthoxylum leaves to the prepared Gochujang seasoning sauce. Gently mix and massage them with your hands, ensuring the seasoning coats each leaf evenly without crushing the leaves. The key is to distribute the seasoning uniformly.
Step 6
Transfer the well-seasoned Zanthoxylum Jangajji to a clean storage container or serving dish. You can enjoy it immediately, or store it in the refrigerator. Over a few days, the flavors will meld further, making it even more delicious.
