Main ingredients 🥩
soy saucevinegar
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.
🙋 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
Ingredients needed 🛒4 servings
- soy sauce 2 cups
- water 2 cups
- sugar 1 and 1/3 cups
- vinegar 1 and 1/3 cups
Recipe 🍳
- In a pot, combine 2 cups of soy sauce, 2 cups of water, and 1 and 1/3 cups of sugar. Mix well.
You might also like
Baek Jong-won's Pickled Vegetable Sauce Cold Noodles
A simple summer cold noodle dish made by using leftover pickled vegetable brine as broth, topped with thin radish, fresh kimchi, and soaked seaweed over thin wheat noodles for a refreshing bite.
thin wheat noodlespickled vegetable brinethin radishfresh kimchisoaked seaweed
quick and easyleftover ingredient usesummer specialty
Ttukdak Hyung's Seasoned Gim Jangajji
A super simple jangajji made by layering sauce, made by boiling a broth base with cheongju and spicy minced peppers, onto sheets of gim.
Gim (seaweed)Coin brothSoy sauceCooking wineGochugaru (red pepper flakes)
super easyrice-friendlyeveryday side dish
