Kim Jangajji: Winter Seaweed Pickle for Spring Enjoyment
A Traditional Korean Fermented Seaweed Delight, Made in Winter to Last Until Spring
This Kim Jangajji (Pickled Seaweed) recipe is perfect to enjoy with simple white porridge, especially when you need something easy on the stomach. My husband had digestive issues recently, and we ate it with white porridge for several days – it was a wonderful pairing. This is a unique, traditional Korean pickle that you can make in the winter and savor all the way through spring. Its deep, savory flavor and chewy texture make it an irresistible side dish that will have you reaching for more rice!
Main Ingredients
- 25 sheets of Gim (Korean dried seaweed)
Pickling Sauce
- 500ml Joseon Ganjang (traditional soy sauce for pickling, or use regular soy sauce)
- 500ml Water
- 100g Jocheong (rice syrup, or use corn syrup)
- 200g Dark Brown Sugar
- 15g Minced Garlic (approx. 1 Tbsp)
- 15ml Ginger Juice (approx. 1 Tbsp)
- 2 packets Onion Juice (store-bought)
- 500ml Joseon Ganjang (traditional soy sauce for pickling, or use regular soy sauce)
- 500ml Water
- 100g Jocheong (rice syrup, or use corn syrup)
- 200g Dark Brown Sugar
- 15g Minced Garlic (approx. 1 Tbsp)
- 15ml Ginger Juice (approx. 1 Tbsp)
- 2 packets Onion Juice (store-bought)
Cooking Instructions
Step 1
First, prepare the Gim. Take 25 sheets of Gim and cut them into 8 bite-sized pieces each. Cutting them cleanly with scissors or a knife will make them easier to handle when pickling.
Step 2
Now, let’s make the essential pickling sauce. In a pot, combine 500ml of Joseon Ganjang, 500ml of water, 100g of Jocheong, 200g of dark brown sugar, 15g of minced garlic, 15ml of ginger juice, and 2 packets of onion juice. Mix everything well.
Step 3
Once the sauce starts to boil, it’s time to reduce the liquid. Lower the heat to medium and let it simmer until the 500ml of water has completely evaporated, resulting in a thickened, concentrated sauce. This step is crucial for developing a deep flavor profile.
Step 4
Allow the sauce to cool down completely. Adding Gim to a hot sauce can make it soggy, so ensure it’s cooled to room temperature. Once cooled, strain the sauce through a fine sieve or cheesecloth to remove any garlic or ginger solids, leaving you with a smooth pickling liquid.
Step 5
Take the prepared Gim pieces one by one and dip them into the completely cooled pickling sauce, ensuring each piece is evenly coated. Once all the Gim pieces are in the sauce, pour any remaining sauce over them, making sure the Gim is submerged. Transfer the finished Kim Jangajji to an airtight container and store it in the refrigerator. It will keep well and taste delicious until spring!
