Crispy and Savory Choi Sam Jang Ajji (Pickled Rapeseed Shoots)
#RapeseedShoots #ChoiSamJangAjji #BraisedSoySauce #SideDish #RiceThief #SeasonalDish
Introducing Choi Sam (rapeseed shoots) Jang Ajji, a spring delicacy boasting a delightful crunch and exquisite umami flavor. This versatile side dish is elevated by a homemade braising soy sauce, making it perfect for topping white rice or finely chopped into fried rice. Enjoy this easy-to-make, flavorful condiment!
Main Ingredients- 2 bags Choi Sam (Rapeseed Shoots)
- 1L Homemade Braising Soy Sauce
Braising Soy Sauce Ingredients- 3 Tbsp Mat Gan jang (seasoned soy sauce)
- 1/3 cup Jin Gan jang (regular soy sauce) (approx. 60ml)
- 1 Tbsp whole peppercorns
- 2 slices ginger (peeled and sliced)
- 3 cloves whole garlic (peeled)
- 2 pieces cinnamon stick
- 2 pieces licorice root
- 2 Tbsp dried shrimp powder
- 1/4 cup bonito flakes (katsuobushi) (approx. 10g)
- 2 Tbsp Cheongju (rice wine) or Mirin
- 2 Tbsp honey
- 1L Natural Seasoning Broth (or water)
- 3 Tbsp Mat Gan jang (seasoned soy sauce)
- 1/3 cup Jin Gan jang (regular soy sauce) (approx. 60ml)
- 1 Tbsp whole peppercorns
- 2 slices ginger (peeled and sliced)
- 3 cloves whole garlic (peeled)
- 2 pieces cinnamon stick
- 2 pieces licorice root
- 2 Tbsp dried shrimp powder
- 1/4 cup bonito flakes (katsuobushi) (approx. 10g)
- 2 Tbsp Cheongju (rice wine) or Mirin
- 2 Tbsp honey
- 1L Natural Seasoning Broth (or water)
Cooking Instructions
Step 1
This is Choi Sam, also known as rapeseed shoots – a true taste of spring. Their vibrant green color is sure to whet your appetite.
Step 2
First, trim off the yellow flowers from the Choi Sam. Cut off the tough ends of the stems. Then, rinse them thoroughly under running water several times to remove any dirt or debris. Drain them well in a colander; any excess moisture can make the pickles soggy.
Step 3
Now, let’s prepare the special braising soy sauce that will define the flavor of your Jang Ajji. In a pot, combine 3 Tbsp Mat Gan jang, 1/3 cup Jin Gan jang, 1 Tbsp whole peppercorns, 2 slices of peeled ginger, 3 peeled garlic cloves, 2 pieces of cinnamon stick, 2 pieces of licorice root, 2 Tbsp dried shrimp powder, 1/4 cup bonito flakes, 2 Tbsp Cheongju (or Mirin), 2 Tbsp honey, and 1L of Natural Seasoning Broth (or water). Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently for about 20-30 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking.
Step 4
It is crucial to let the braising soy sauce cool completely before pouring it over the Choi Sam. Pouring hot liquid will cook the shoots. Once the sauce is fully cooled, generously pour it over the Choi Sam, ensuring they are completely submerged. This ensures even pickling.
Step 5
To prevent the Jang Ajji from floating, cover the opening with plastic wrap. Then, place a heavy, sterilized weight (like a clean, boiled stone or a pickling weight) on top to press the Choi Sam down firmly. Let it pickle in a cool place for at least a week, or longer, until the flavors have fully infused. For an even deeper flavor, you can reheat the soy sauce, let it cool, and pour it back over the shoots once during the pickling process.
Step 6
After a week, your delicious Choi Sam Jang Ajji is ready! The salty, savory flavor with a refreshing crunch is perfect served over a bowl of hot white rice, making it a true ‘rice thief’. You can also finely chop it and add it to fried rice or bibimbap for an extra burst of flavor.
