Spicy & Sweet Chewy Garlic Scape and Dried Radish Jangajji
Dried Radish and Garlic Scape Jangajji! A Perfect Combination!
I made a soy sauce-based jangajji by adding dried radish to seasonal garlic scapes.
Ingredients
- Garlic Scapes 1kg
- Dried Radish 300g
Seasoning (using paper cup as standard)
- Brewed Soy Sauce 2 cups
- Brewed Vinegar 2 cups
- Sugar 2 cups
- Oligosaccharide 3-4 Tbsp
- Water 2-3 cups
- Brewed Soy Sauce 2 cups
- Brewed Vinegar 2 cups
- Sugar 2 cups
- Oligosaccharide 3-4 Tbsp
- Water 2-3 cups
Cooking Instructions
Step 1
Prepare the garlic scapes. Soak them completely in cold water, then sprinkle 2 tablespoons of vinegar evenly over them. Let it sit for 5 minutes, then rinse thoroughly in cold water and drain well.
Step 2
Combine 2 cups of brewed soy sauce, 2 cups of brewed vinegar, 2 cups of sugar, and 2 cups of water in equal proportions. I added oligosaccharide for extra sweetness. Adjust the saltiness by varying the amount of water.
Step 3
Bring the mixture to a rolling boil.
Step 4
Meanwhile, rinse the dried radish once in cold water and shake off excess moisture.
Step 5
Cut the garlic scapes into bite-sized pieces. Place them in a large bowl or container and pour the boiling soy sauce mixture over them.
Step 6
Add the rinsed dried radish and mix well.
Step 7
Place 2-3 heavy plates on top to press the ingredients down.
Step 8
This is what it looks like after one day.
Step 9
Separate the soy sauce mixture, bring it to a rolling boil again, let it cool completely, and then pour it back over the ingredients. Let it mature for another 4-5 days before serving.
