Kim Dae-seok's Cucumber and Onion Jangajji
A jangajji that achieves crispness and deep flavor using roasted ginger and soju, without the hassle of boiling the soy sauce brine.
Ingredients needed 6 servings
Recipe
Cooking tips
- Removing the cucumber seeds thoroughly prevents the jangajji from softening easily and keeps it crunchy until the end.
- Roasting the ginger in a dry pan removes the pungent taste and brings out a sophisticated flavor unique to the jangajji.
- The soju in the seasoning acts as a preservative, allowing for fresh, long-term storage without the need to boil the brine.
Recommended for
- Those who want to quickly make a refreshing and crunchy jangajji to pair with meat dishes or greasy foods.
- Those who want an ultra-simple jangajji recipe without the hassle of boiling and cooling soy sauce brine.
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