Aromatic Minari Jangajji (Water Parsley Pickle)
Spring’s Delight! Make Fragrant Minari Jangajji at Home in Just Two Days!
Spring is here, and with it comes the fresh, aromatic minari! This recipe teaches you how to easily make delicious minari jangajji (pickled water parsley) right in your own kitchen, ready in just two days. There’s a saying that eating plenty of spring minari can keep you healthy for a whole year, so be sure to make and enjoy this when it’s in season. It’s surprisingly tasty and simpler than you think! Thank you for watching our video!
Minari Jangajji Vegetable Ingredients- 2 bunches fresh minari (water parsley)
- 1 onion
- 1 small yellow bell pepper
- 3 red chili peppers
- 6 green chili peppers (Jalapeno or similar)
- 100g garlic cloves
Minari Jangajji Seasoning Ingredients- 500ml soy sauce (jin ganjang)
- 1L scallion jangajji brine (or substitute)
- 200ml apple syrup (or fruit syrup)
- 200ml apple vinegar (or rice vinegar)
- 500ml soy sauce (jin ganjang)
- 1L scallion jangajji brine (or substitute)
- 200ml apple syrup (or fruit syrup)
- 200ml apple vinegar (or rice vinegar)
Cooking Instructions
Step 1
① Prepare all the vegetable ingredients for the minari jangajji. You’ll need 2 bunches of fresh, aromatic minari, 1 onion for sweetness and moisture, 1 small yellow bell pepper for color and crunch, 3 red chilies and 6 green chilies (like jalapenos) for a pleasant kick, and 100g of whole garlic cloves for aromatic depth.
Step 2
② Now, let’s get the seasoning ingredients ready for that perfect jangajji flavor. Measure out 500ml of jin ganjang (Korean soy sauce), 1L of scallion jangajji brine (if available). For sweetness and fragrance, add 200ml of apple syrup (about 1 cup using a paper cup measure). To provide a pleasant tang, add 200ml of apple vinegar (about 1 cup). If you don’t have scallion jangajji brine, you can substitute it by mixing 400ml of corn syrup or other fruit syrup with 400ml of anchovy broth (total 800ml). Note: Using 800ml instead of 1L for the substitute brine will help maintain a good flavor balance, as 1L might make it too diluted. You can also substitute the apple syrup and apple vinegar with other fruit syrups or regular vinegar according to your preference.
Step 3
③ It’s time to prepare the star ingredient: minari! Select two bunches of long, tender minari, which are ideal for jangajji. Using a small knife, trim off the root ends. The roots are usually small and tender, making a small knife easy to use. Removing them makes the jangajji more pleasant to eat and look at. Next, to ensure a neat presentation and even pickling, trim off all the leafy parts of the minari. Don’t discard these leaves! You can blanch them and use them in a seasoned vegetable side dish (namul) – they’re delicious! After trimming the leaves, wash the minari thoroughly under running water. It’s helpful to tie the minari into bundles before washing and even after washing, as this makes it easier to cut neatly. Once clean and bundled, cut the minari into bite-sized pieces, about 5-7cm long, and set aside for assembly.
Step 4
④ With the minari prepped, let’s move on to the other vegetables. Slice the onion into strips or roughly chop it. Including onion adds a natural sweetness and refreshing taste to the jangajji, and it helps release moisture. Thinly slice the red and green chilies on an angle to add a spicy kick. Cut the yellow bell pepper into thick strips for a delightful crunch and vibrant color. The whole garlic cloves will infuse the jangajji with a wonderful aroma and aid in fermentation. To speed up the pickling process, thinly slice the garlic cloves instead of leaving them whole.
Step 5
⑤ Now, let’s mix the flavorful brine! Combine the 500ml of jin ganjang, 1L of scallion jangajji brine (or the 800ml substitute), 200ml of apple syrup, and 200ml of apple vinegar in a bowl. Remember, if using the substitute brine, mix 400ml of syrup/corn syrup with 400ml of anchovy broth to get 800ml. The apple syrup adds sweetness and acts as a natural preservative, while the apple vinegar provides a gentle tang. If you prefer, you can use regular vinegar or other fruit syrups. Stir everything well until the brine is uniformly mixed.
Step 6
⑥ It’s time to assemble your jangajji! Start by placing a layer of the prepared minari at the bottom of your pickling container. This helps the brine penetrate effectively. Then, add a layer of the chopped vegetables (onions, peppers, garlic, bell peppers). Continue layering the minari and vegetables until the container is filled. Since there’s a generous amount of minari, it’s a good idea to make a slightly larger batch of brine to ensure everything is well-covered. Once everything is packed, pour the prepared brine evenly over the minari and vegetables. Seal the container tightly and let it ferment at room temperature for two days. It’s recommended to flip the contents once during this period to ensure even pickling and flavor distribution.
Step 7
⑦ After two days of room temperature fermentation, your delicious minari jangajji is ready! Open the lid and taste – you’ll find it perfectly balanced, not too salty and not too sour, making it an ideal accompaniment for grilled meats. As mentioned, spring minari is packed with nutrients and is said to promote health for the entire year. So, make the most of this season by enjoying this flavorful jangajji! You can store the finished jangajji in the refrigerator as is. If you prefer a milder flavor, you can separate the solid jangajji ingredients from the brine and store them in smaller portions in the fridge for longer enjoyment.
