Kim Dae-seok's Toona Sinensis Pickles
A simple, refreshing pickle made by pouring a golden-ratio seasoning directly onto blanched toona sinensis without boiling the soy sauce—deliciously crisp and fragrant.
Ingredients needed 4 servings
Recipe
Cooking tips
- Making a cross-cut on the root allows even cooking through the center and reduces blanching time.
- Wrapping the root in newspaper and blanching it first for 20 seconds ensures perfect balance between root and leaf cooking times.
- Adding soju to the marinade provides preservative benefits, keeping the pickles crisp and safe for long-term storage.
- Jujube syrup adds sweetness along with a deep, luxurious sheen and rich flavor to the pickles.
Recommended for
- Those who want to quickly make pickles without the hassle of boiling and cooling the soy sauce.
- People who want to enjoy the fresh, aromatic taste of toona sinensis with a long-lasting crisp texture.
- Those seeking a modern-style pickle that’s not salty but subtly savory.
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