3 Easy Pickled Dishes
Whip Up 3 Delicious Pickled Delights in No Time with a Magic Sauce!
Tired of store-bought pickles? Discover the secret to instant pickles! Simply pour this magic sauce over your chosen ingredients, and they’ll transform into delicious Jangajji in just one day. From perilla leaves to onions and abalone, fill your fridge with your own pickled collection. Get ready to ponder the delightful question: ‘What kind of Jangajji should I make next?’
Making Perilla Leaf Jangajji- 50 sheets of fresh perilla leaves
- 3 Cheongyang chili peppers
- 1 red chili pepper
- 2 bottles of Ottogi Jangajji Sauce
Making Onion Jangajji- 2 onions
- 1 red onion
- 5 Cheongyang chili peppers
- 2 bottles of Ottogi Jangajji Sauce
Making Abalone Jangajji- 8 abalones
- 2 Cheongyang chili peppers
- 1 red chili pepper
- 1 bottle of Ottogi Jangajji Sauce
- 2 onions
- 1 red onion
- 5 Cheongyang chili peppers
- 2 bottles of Ottogi Jangajji Sauce
Making Abalone Jangajji- 8 abalones
- 2 Cheongyang chili peppers
- 1 red chili pepper
- 1 bottle of Ottogi Jangajji Sauce
Cooking Instructions
Step 1
To make the perilla leaf Jangajji: First, wash the perilla leaves thoroughly under running water. It’s crucial to remove any dirt between the leaves and then pat them completely dry on a colander. Prepare the Cheongyang chili peppers by removing their stems and slicing them thinly on an angle. Slice the red chili pepper similarly for a pop of color.
Step 2
In a clean airtight container, carefully layer the perilla leaves and the sliced chili peppers. It’s best to stack them gently so you don’t crush the leaves.
Step 3
Now, pour 2 bottles of Ottogi Jangajji Sauce evenly over the layered ingredients. Make sure the sauce fully submerges the leaves and peppers. Close the lid and let it mature at room temperature for one day. Your delicious perilla leaf Jangajji will be ready!
Step 4
Next, let’s make some crunchy onion Jangajji! Peel the onions and cut them into bite-sized pieces. Finely chop the Cheongyang chili peppers into about 1cm pieces to add a spicy kick.
Step 5
Place the cut onions and chopped chili peppers together into a clean airtight container.
Step 6
Pour 2 bottles of Ottogi Jangajji Sauce into the container, ensuring the ingredients are covered. Seal the lid and let it mature for one day. You’ll have a wonderfully crisp and tangy onion Jangajji.
Step 7
Finally, let’s create some elegant abalone Jangajji. Clean the fresh abalones by separating the shell from the meat and rinsing them well. Briefly blanch the abalone in boiling water, then use a knife to carefully remove the hard ‘beak’ or mouth part. Be careful not to overcook them, as they can become tough.
Step 8
Prepare the Cheongyang and red chili peppers by removing their stems and slicing them thinly on an angle. Place the blanched and prepared abalone along with the sliced chili peppers into a clean airtight container.
Step 9
Pour 1 bottle of Ottogi Jangajji Sauce into the container, making sure the abalone and peppers are well-covered. Close the lid and let it mature for one day. You’ll have a delightfully chewy abalone Jangajji that’s perfect as a side dish or even a snack!
