Crispy & Flavorful Stuffed Cucumbers with Radish Jangajji
A Unique and Healthy Jangajji Recipe Using Korean Cucumbers and Radish as a Natural Digestive Aid
Discover a delightful new way to enjoy Korean cucumbers and radish! This jangajji offers an amazing crunchy texture, with crisp julienned radish perfectly stuffed inside tender Korean cucumbers. It’s the ultimate accompaniment to grilled meats, cutting through richness and adding a vibrant flavor. Enjoy this special and delicious preserved dish! ^^
Main Ingredients- 13 Korean cucumbers (oigochu)
- 1/3 Korean radish (mu)
Jangajji Brine- 1 cup (200ml) Water
- 1 cup (200ml) Soy sauce (jin ganjang)
- 6.5 Tbsp (100ml) Sugar
- 100ml Vinegar
- 3.5 Tbsp (50ml) Cooking wine (matsul)
- 1 cup (200ml) Water
- 1 cup (200ml) Soy sauce (jin ganjang)
- 6.5 Tbsp (100ml) Sugar
- 100ml Vinegar
- 3.5 Tbsp (50ml) Cooking wine (matsul)
Cooking Instructions
Step 1
Julienne the 1/3 portion of Korean radish thinly. Slicing it as thinly as possible will help it fit snugly into the cucumbers and maintain its crispness.
Step 2
Trim the ends off the Korean cucumbers. Then, make a lengthwise slit on one side only, creating an opening to stuff. You can leave the seeds in if you prefer.
Step 3
Carefully stuff the julienned radish into the slit of each Korean cucumber. Ensure they are packed well for a satisfying bite.
Step 4
In a pot, combine water, soy sauce, and sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar is completely dissolved and the mixture begins to boil.
Step 5
As soon as the brine starts boiling, immediately remove the pot from the heat. Stir in the cooking wine and vinegar. Adding the vinegar at the end helps preserve its vibrant flavor.
Step 6
Place the stuffed cucumbers into a clean, airtight container. Pour the hot jangajji brine over them, ensuring all the cucumbers and radish are submerged. Let it sit at room temperature for one day, then refrigerate for 1-2 days before serving. This allows the flavors to meld beautifully, resulting in a wonderfully crisp and delicious jangajji.
