Chewy and Crispy Gopi Jangajji (Pickled Seaweed)
The Perfect Chewy Texture! How to Enjoy Sea Gomi and Make Gopi Jangajji
One of my absolute favorite ingredients right now is sea gomi, also known as gopi seaweed. Its delightfully chewy texture is so satisfying that I can’t stop eating it! I had some salt-preserved sea gomi in the fridge for a while, and recently remembered it. After soaking it briefly in water, we dipped it in chojang (spicy dipping sauce) and both my husband and I exclaimed, ‘This is amazing!’ The leftover seaweed was transformed into gopi jangajji, a sweet and sour, delightfully crispy pickle that was incredibly delicious. It’s a fantastic side dish that pairs perfectly with rice!
Ingredients- Salt-preserved sea gomi (Gopi seaweed) 250g
- Cheongyang chili pepper 1
- Whole garlic cloves 4-5
- Water 400ml
- Soy sauce 400ml
- Sugar 300ml
- Vinegar 300ml
Cooking Instructions
Step 1
I started with a pack of salt-preserved sea gomi, which weighed about 300g – quite a generous amount! Some of it was enjoyed dipped in chojang, and the rest was perfect for making delicious gopi jangajji.
Step 2
Since the preserved sea gomi is quite salty, it needs to be soaked in cold water for about 10 minutes to rinse off the excess salt. This step is crucial for balancing the flavor.
Step 3
After the initial soak, gently rinse the seaweed under running cold water to wash away any remaining salt. Then, soak it again in cold water for another 10 minutes. Be careful not to soak it for too long, as this can diminish its unique flavor and the desirable chewy texture.
Step 4
After 10 minutes, take the seaweed out of the water, rinse it lightly, and drain well. (If you are using fresh seaweed instead of salt-preserved, wash it thoroughly and then blanch it briefly in boiling water until it turns a vibrant green.)
Step 5
The simplest way to enjoy the chewy texture of sea gomi is to cut it into bite-sized pieces and dip it in chojang. When I didn’t have many side dishes, I finely sliced the sea gomi and served it with chojang. My husband was so impressed and complimented the meal profusely! He particularly loved the gopi seaweed. It requires minimal effort to prepare but offers a fantastic taste, making it an excellent addition to your meal as a side dish.
Step 6
Now, let’s make the gopi jangajji. Cut the prepared sea gomi into manageable pieces and place them neatly into a clean glass jar. Add one Cheongyang chili pepper, thinly sliced diagonally, and 4-5 whole garlic cloves, thinly sliced. These additions will enhance the flavor of the jangajji.
Step 7
Time to prepare the pickling liquid. While a 1:1:1:1 ratio of water, soy sauce, sugar, and vinegar works well, it’s best to adjust the proportions to your personal taste. I used equal parts water and soy sauce, and slightly reduced the sugar and vinegar. Start by pouring 400ml of water into a sufficiently large pot.
Step 8
Add 400ml of soy sauce to the pot. (This is the same amount as the water.)
Step 9
Add 300ml of sugar. (I reduced the sugar slightly from the recipe amount as I prefer it less sweet. You can use the full amount if you like it sweeter.)
Step 10
With the exception of the vinegar, combine the water, soy sauce, and sugar in the pot. Stir well with a spoon until the sugar is dissolved, then bring the mixture to a rolling boil over high heat.
Step 11
Once the liquid boils, turn off the heat and stir in 300ml of vinegar. (Adding vinegar after boiling helps preserve its fresh, tangy flavor, so it’s important not to boil it.) Allow the pickling liquid to cool completely before pouring it over the seaweed in the glass jar. This ensures the seaweed retains its wonderfully chewy texture. Let the jangajji marinate in the refrigerator for about a day before enjoying for the best flavor.
