Crispy Lettuce Jangajji (Pickled Lettuce) Recipe
A Unique Side Dish: Making Lettuce Jangajji
Lettuce is typically enjoyed in wraps or as a fresh salad. But what can you do with leftover lettuce? After some thought, I decided to make jangajji by pickling it in soy sauce. The result was a surprisingly delicious dish! This recipe transforms common lettuce into an extraordinary side dish that perfectly complements your meals.
Main Ingredients- 1 basket of lettuce (washed thoroughly and drained)
Pickling Brine (Equal Parts Ratio)- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 1 cup vinegar
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 1 cup vinegar
Cooking Instructions
Step 1
Wash the fresh lettuce leaves thoroughly under running water. It’s crucial to drain the lettuce completely to maintain its crispiness and prevent it from becoming soggy. You can place it in a colander to air dry or gently pat it with paper towels to remove excess moisture.
Step 2
Arrange the drained lettuce leaves neatly in a clean container. Avoid packing them too tightly; leave some space. Pour the hot, freshly boiled pickling brine over the lettuce. The hot liquid helps to slightly wilt the lettuce while preserving its satisfying crunch.
Step 3
In a small saucepan, combine 1 cup of soy sauce, 1 cup of water, 1 cup of sugar, and 1 cup of vinegar. Bring this mixture to a boil over medium-high heat. Once it comes to a rolling boil and the sugar has dissolved, remove it from the heat. This brine is ready to be used immediately.
Step 4
Allow the lettuce jangajji to cool and then refrigerate it for at least one day before serving. This resting period allows the flavors to meld beautifully. The resulting jangajji will have a delightful crisp texture and a refreshing sweet and tangy flavor, making it an excellent side dish for rice or any meal. Feel free to adjust the ratio of soy sauce, sugar, and vinegar to suit your personal taste.
