Zesty Young Garlic Jangajji (Pickled Garlic Scapes): The Foolproof Basic Recipe
Al-To-Ran Chef Lim Sung-geun’s Secret! Young Garlic Jangajji: The Foundation for All Pickles, This Method Guarantees Success!
Introducing the recipe for ‘Zesty Young Garlic Jangajji,’ made with flavorful and crisp young garlic, a spring delicacy. This is Chef Lim Sung-geun’s secret method from Al-To-Ran, and it’s so delicious that you can use this basic ratio for all your jangajji! It’s a fantastic side dish that not only complements rice but also adds a refreshing taste to ramen, meats, and pancakes. Make healthy and tasty jangajji with precious young garlic, available only at this time of year!
Main Ingredients- 750g prepared young garlic (use the entire stalk, from the white base to the green leaves)
- 15 Korean chili peppers (Cheongyang peppers)
Pickling Brine Ingredients- 2 cups water (400ml)
- 2 cups Jin-ganjang (Korean soy sauce for soup) (400ml)
- 2 cups vinegar (400ml)
- 1 cup sugar (200g)
- 1 cup maesilcheong (plum extract) (200ml)
- 1 cup soju (Korean distilled spirit) (200ml)
Spice Broth Pack Ingredients- 1 cup dried chili seeds (approx. 80g)
- 5 slices fresh ginger (approx. 25g)
- 2 cups water (400ml)
- 2 cups Jin-ganjang (Korean soy sauce for soup) (400ml)
- 2 cups vinegar (400ml)
- 1 cup sugar (200g)
- 1 cup maesilcheong (plum extract) (200ml)
- 1 cup soju (Korean distilled spirit) (200ml)
Spice Broth Pack Ingredients- 1 cup dried chili seeds (approx. 80g)
- 5 slices fresh ginger (approx. 25g)
Cooking Instructions
Step 1
Wash the young garlic thoroughly under running water and drain completely. Ensuring the garlic is dry is crucial to prevent it from becoming mushy and to maintain its crisp texture. Trim the young garlic from the white base up to the green leaves, and cut into lengths of about 4-5cm. The final weight of the cut young garlic should be 750g.
Step 2
Remove the stems from the Korean chili peppers and slice them into 2-3cm pieces, similar in length to the young garlic. The spiciness of the chili peppers will greatly enhance the flavor of the jangajji.
Step 3
Prepare the spice broth pack. Place 1 cup of dried chili seeds (approx. 80g) and 5 slices of fresh ginger (approx. 25g) into a clean mesh bag or a dashi bag and tie it securely.
Step 4
Make the delicious pickling brine. In a pot, combine 2 cups of water, 2 cups of Jin-ganjang, and 2 cups of vinegar. Add the prepared spice broth pack. Bring to a boil over high heat, then reduce to low heat and simmer for 10 minutes to allow the flavors of the spices to infuse into the brine. Turn off the heat after 10 minutes.
Step 5
Carefully remove the spice broth pack from the brine that has simmered for 10 minutes. It is very important to let the brine cool down completely. Pouring hot brine will cook the young garlic, so let it cool to room temperature.
Step 6
Once the pickling brine has completely cooled, add 1 cup of sugar, 1 cup of maesilcheong, and 1 cup of soju. Stir well until the sugar is fully dissolved.
Step 7
Pack the prepared young garlic tightly into a clean, sterilized airtight container or glass jar. Layer the sliced Korean chili peppers in between the young garlic. This will allow the spiciness to permeate the garlic, making it even more delicious.
Step 8
Pour the cooled pickling brine over the young garlic, ensuring it is fully submerged. To prevent the young garlic from floating and becoming mushy, place a weight (like a smaller plate or a clean stone) on top to keep the garlic submerged in the brine. This method helps maintain the crisp texture for a long time. Let it ferment at room temperature for 2-3 days, then store in the refrigerator.
