Baek Jong-won's Universal Jangajji Sauce
A versatile jangajji sauce made by boiling soy sauce, water, sugar, and vinegar in a golden ratio, perfect for pickling any vegetable or ingredient such as onion, cucumber, spinach, and cherry tomatoes.
Ingredients needed 4 servings
Recipe
Cooking tips
- Never add vinegar before boiling, as it will cause the acidity and aroma to evaporate. Always add it after turning off the heat, using residual warmth to blend.
- Do not pour hot sauce over vegetables, as they will cook and lose their crisp texture. Always wait until completely cooled.
- The base ratio is 1:1 for soy sauce to water, and sugar to vinegar should be between 0.6 to 0.7—adjust slightly to suit personal taste.
- Lightweight vegetables may float; pack the container tightly or use a weight to keep them submerged.
Recommended for
- Those who want to make long-lasting side dishes using leftover scraps of vegetables.
- People who enjoy tangy-sweet, savory soy-based pickled dishes.
- Beginners who have struggled with measuring ratios when making jangajji before.
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