Winter Radish and Stems Jangajji (Pickled Condiments)
The Perfect Make-Ahead Side Dish: Winter Radish and Stems Jangajji Recipe
We’ve made a delicious jangajji using winter radishes and tender stems (dried lettuce stalks) for a delightful chewy texture. This pickled condiment offers a perfect balance of sweet, sour, and savory flavors, making it an ideal pantry staple. Enjoy it with rice or as a flavorful appetizer!
Main Ingredients- 1 winter radish
- 150g dried lettuce stems (gungchae)
- 5 crisp green peppers
- 3-4 Korean chili peppers (adjust to taste)
Pickling Brine- 1 cup (200ml) soy sauce
- 1.5 cups (300ml) apple vinegar
- 1.5 cups (300g) sugar
- 2-3 cups (400-600ml) water
- 1 cup (200ml) soy sauce
- 1.5 cups (300ml) apple vinegar
- 1.5 cups (300g) sugar
- 2-3 cups (400-600ml) water
Cooking Instructions
Step 1
First, prepare the dried lettuce stems, also known as ‘gungchae’. Soak them in cold water for 5-6 hours until fully rehydrated. Once softened, rub them gently with your hands to wash thoroughly. Squeeze out as much water as possible. Cut them into bite-sized pieces, about 4-5 cm long.
Step 2
Wash the crisp green peppers and Korean chili peppers, then pat them completely dry. Cut them into desired sizes. Adjust the number of Korean chili peppers according to your spice preference; feel free to add more for extra heat.
Step 3
Now, let’s make the essential pickling brine. In a pot, combine the soy sauce, apple vinegar, sugar, and water. Bring the mixture to a rolling boil over high heat. You can adjust the sweetness and sourness by adding more or less sugar and vinegar to suit your taste. The saltiness is controlled by the amount of water; since the radish isn’t pre-salted, the brine should taste slightly saltier than you’d prefer, as it will mellow out once it penetrates the radish.
Step 4
Place the prepared dried lettuce stems, radish, and chopped peppers into a deep bowl or container. Mix them gently. Carefully pour the hot, boiling brine over the ingredients, ensuring they are fully submerged. Drizzle the brine evenly over everything.
Step 5
Let the jangajji cool down completely at room temperature. While it’s cooling, stir it a couple of times to ensure the flavors distribute evenly. Once completely cool, transfer the jangajji to a clean storage container. Leave it at room temperature for 1-2 days. After this initial period, drain the brine into a saucepan, bring it to a boil for 5 minutes, and let it cool completely. Pour the cooled brine back over the jangajji. This re-boiling process helps preserve the jangajji for longer.
Step 6
Store the jangajji in the refrigerator (a kimchi refrigerator is ideal). Your delicious and long-lasting winter radish and stems jangajji is now ready to be enjoyed as a fantastic make-ahead side dish! It’s sure to be a satisfying addition to any meal.
