Kim Dae-seok's Cucumber and Onion Jangajji

• 5 cucumbers (800g)
• 5 onions
• 7 Cheongyang chili peppers
• 2 red chili peppers
• 0.5 piece of ginger
• 400ml dark soy sauce
• 400ml bottled water
• 140ml plum extract
• 200ml vinegar
• 100ml soju
• 0.5 tbsp New Sugar

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.