Spring’s Fragrance, Preserved! Delicious Pickled Wild Aralia Root Recipe
Enjoy the rare spring delicacy, Wild Aralia Root, for longer! It’s the perfect side dish to accompany any meal.
Cherish the delicate flavor of wild aralia root, a rare treat available only in spring! If you wish to savor these fresh, aromatic roots for an extended period, preserve them by making a delicious Jangajji (pickled side dish). Its delightful sweet, sour, and savory taste makes it an irresistible accompaniment to rice, perfect for those times when your appetite needs a little coaxing. This magical Jangajji also complements meat dishes beautifully, cutting through richness and enhancing the overall flavor. Let’s get started on making this wonderful pickled wild aralia root!
Main Ingredients- 500g fresh wild aralia root
- 1.5 cups (300ml) water
- 1 cup (200ml) soy sauce
- 1 cup (200ml) vinegar
- 1/2 cup (100ml) plum extract (maesilcheong)
- 1 cup (200g) sugar
Cooking Instructions
Step 1
First, thoroughly wash the fresh wild aralia roots under running water to remove any soil or debris. Be gentle, as rubbing too hard can damage the delicate roots.
Step 2
In a deep pot, bring 1.5 cups (300ml) of water to a rolling boil, adding 1 tablespoon of salt. Adding salt helps to remove any slight bitterness from the roots and brightens their color.
Step 3
Once the water is boiling, carefully add the thicker stems of the wild aralia roots first. It’s important to stagger the addition to ensure the stems cook properly.
Step 4
After a moment, submerge the leafy parts as well, and blanch for a total of just 1 minute. Overcooking will diminish the roots’ crisp texture and nutrients, so timing is crucial.
Step 5
Immediately after blanching, transfer the wild aralia roots to a bowl of cold water to rinse thoroughly. This rapid cooling helps to preserve their crispness.
Step 6
Gently cup the rinsed roots in your hands and squeeze out excess water. Avoid squeezing too hard, which can crush the roots; a moderate squeeze is best. Place the drained roots into a heatproof container, arranging them neatly.
Step 7
In a separate pot, combine all the Jangajji brine ingredients: 1.5 cups (300ml) water, 1 cup (200ml) soy sauce, 1 cup (200ml) vinegar, 1/2 cup (100ml) plum extract, and 1 cup (200g) sugar. Stir well to combine.
Step 8
Place the pot with the brine ingredients over medium heat. Once the edges begin to bubble, bring the entire mixture to a rolling boil. Ensure the sugar is completely dissolved and the flavors are well melded.
Step 9
Pour the hot, boiling Jangajji brine directly over the wild aralia roots that have already been placed in the container. This hot liquid will begin infusing the roots with flavor.
Step 10
After pouring the brine, let the container sit uncovered for a while to allow the Jangajji brine to cool down slightly. Pouring hot brine and immediately sealing can make the roots too soft.
Step 11
Once the brine has cooled down a bit, securely cover the container with a lid or plastic wrap. Then, leave it at room temperature for about one day to allow it to pickle and absorb the flavors.
Step 12
After a day, your delicious pickled wild aralia root Jangajji will be ready! Store it in the refrigerator and enjoy it chilled. It can be kept fresh for about two weeks when refrigerated.
