Kim Dae-seok's Dolnamul Jangajji
A spring delicacy dolnamul jangajji that uses sun-dried salt instead of soy sauce and adds zero-calorie soda to enhance a refreshing coolness and maximize crunchiness.
Ingredients needed 4 servings
Recipe
Cooking tips
- Draining the dolnamul thoroughly for at least an hour and a half prevents mold and keeps it crunchy for a long time.
- If the pickling liquid is poured while still hot, the dolnamul will cook and lose its crunch.
- The carbonation and sweetness of zero-calorie soda tame the grassy flavor of dolnamul and add a refreshing taste.
Recommended for
- For those who want to enjoy the crunchy, refreshing texture of dolnamul as a unique rice accompaniment.
- For those who prefer a clean, refreshing pickle flavor different from traditional soy sauce-based pickles.
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