Delicious Seasoned Sea Mustard (Gompi Jangajji) Recipe
:: Sea Vegetable Delicacy :: How to Make Flavorful Seasoned Sea Mustard (Gompi Jangajji) / Blanching Gompi Tips
Today, I’m sharing a recipe for jangajji (pickled side dish) using gompi, also known as sea mustard. It might be an unfamiliar ingredient to some, but it’s incredibly delicious when served with grilled meats like pork belly. This recipe will guide you through preparing and blanching gompi, along with a perfectly balanced pickling brine.
Main Ingredients- 300g Salted Gompi (Sea Mustard)
- 2 Cheongyang Peppers (Korean red chilies)
Perfect Jangajji Brine Ratio- 1/2 cup Sugar (approx. 90g)
- 1/2 cup Soy Sauce (approx. 90ml)
- 1/2 cup Water (approx. 90ml)
- 1/2 cup Vinegar (approx. 90ml)
- Pinch of Salt (0.5 tsp)
- 1/2 cup Sugar (approx. 90g)
- 1/2 cup Soy Sauce (approx. 90ml)
- 1/2 cup Water (approx. 90ml)
- 1/2 cup Vinegar (approx. 90ml)
- Pinch of Salt (0.5 tsp)
Cooking Instructions
Step 1
Let’s start with preparing the ingredients! First, get 300g of salted gompi (sea mustard). You can easily find salted gompi at most supermarkets or online.
Step 2
Place the gompi in cold water and rub it with your hands as if you’re scrubbing to remove any sliminess. Rinse it thoroughly 3-4 times until the water runs clear.
Step 3
To remove some of the saltiness, soak the rinsed gompi in fresh water for 20 minutes. This step helps to mellow the salty flavor, allowing it to meld beautifully with the brine.
Step 4
Now, let’s make the delicious jangajji brine. In a pot, combine 1/2 cup of sugar, 1/2 cup of soy sauce, 1/2 cup of water, and 1/2 cup of vinegar.
Step 5
Add 0.5 tsp of salt for that extra savory depth and stir well with a spatula to ensure everything is evenly mixed.
Step 6
Place the pot with the brine mixture over medium heat and bring it to a boil. Stir occasionally to prevent the sugar from sticking to the bottom. Let it boil until the sugar is completely dissolved.
Step 7
Once the brine is boiling vigorously, turn off the heat immediately. It’s important to let the brine cool down slightly before using it; don’t pour it while it’s still piping hot.
Step 8
Prepare 2 Cheongyang peppers (Korean red chilies) for a mild spicy kick and fresh aroma. Remove the stems and finely chop them. If you prefer it less spicy, you can adjust the amount or omit them.
Step 9
Drain the gompi that has been soaking for 20 minutes, then carefully place it in boiling water for about 1 minute to blanch. Adding a little salt to the boiling water will help maintain the gompi’s vibrant color and improve its texture.
Step 10
After blanching, immediately rinse the gompi under cold water to stop the cooking process. Drain it again on a sieve and wash it one more time. This technique helps achieve a pleasant chewy texture.
Step 11
Gently squeeze out excess water from the rinsed gompi. Be careful not to squeeze too hard, as this could break it apart. Cut the gompi into bite-sized, rustic pieces.
Step 12
Arrange the cut gompi in a clean glass jar. Sprinkle the chopped Cheongyang peppers over the top. Pour the slightly cooled jangajji brine over everything, ensuring the gompi is fully submerged.
Step 13
Your delicious Gompi Jangajji is ready! Store it in the refrigerator. It will taste even better after 2-3 days, allowing the flavors to fully develop. Enjoy this delightful side dish with grilled pork belly, boiled pork, or other savory dishes!
