Chewy and Flavorful Angelica Tree Sprouts Jangajji (Pickled)
Easy Angelica Tree Jangajji Recipe Using GOMPYO Jangajji Sauce – Chewy Texture, Aromatic Flavor
Enjoy the taste of spring for longer with Angelica Tree Sprouts Jangajji, the best way to preserve this seasonal delicacy! Simply blanch the sprouts in boiling water and pour GOMPYO Jangajji Sauce over them. No need for complicated sauce preparation; a delicious jangajji will be ready in just 3 days. Make this incredibly simple jangajji and savor the essence of spring.
Ingredients
- Korean Angelica Tree Sprouts (Dureup) 400g
- Salt 1 Tbsp
- GOMPYO Jangajji Soy Sauce (appropriate amount)
Cooking Instructions
Step 1
First, trim off the tough and messy bottom parts of the Angelica tree sprouts with a knife. Gently scrape off any fine thorns on the surface with the back of the knife. If the sprouts are very large, cut them lengthwise into 2-3 pieces for better sauce penetration and easier eating.
Step 2
Fill a pot with plenty of water and bring it to a boil. Add 1 Tbsp of salt. Once the water is boiling, add the stem parts of the sprouts and blanch for about 30 seconds. Then, add the leaves and blanch for another 30 seconds. Be careful not to over-blanch, as they can become mushy. Strictly adhere to the cooking times.
Step 3
Immediately rinse the blanched sprouts in cold water to cool them down, then gently squeeze out excess water with your hands. Place the squeezed sprouts into a clean container. Pour enough GOMPYO Jangajji Soy Sauce to completely cover the sprouts. Cover the container and refrigerate for 3 days to let it pickle. Enjoy your delicious Angelica Tree Sprouts Jangajji!
