Kim Dae-seok's Gompi Jangajji

Name: Kim Dae-seok's Gompi Jangajji
Cook time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Korean
Ingredients: gompi 2 bunches (800g); flour 2 tablespoons; sea salt 1 tablespoon; ginger 1 piece (30g); soy sauce 2.5 cups; water 2 cups; sugar 1 cup; vinegar 1/2 cup; soju 1/2 cup; plum syrup 1/2 cup

A homemade pickle made with fresh seasonal gompi, cleaned with flour to remove fishy odor and enhanced with subtly sweet notes from roasted ginger, delivering a satisfyingly crisp and chewy texture—perfect as a rice companion.

25 min Difficulty Easy side dish

Main ingredients

gompigingersoy saucevinegarsojuplum syrup

Ingredients needed 6 servings

Shop ingredients on Coupang(Ad)

gompi ginger soy sauce vinegar plum syrup

This Man's Cook Kimjang Ajji

Crispy dried seaweed baked in a dry pan and layered with sweet-salty soy sauce marinade infused with the subtle aroma of green onion, making a delicious side dish that pairs perfectly with rice.

15 minEasyside dish

seaweedsoy saucetuna extractcorn syrupcooking wine

side dishrice companionfridge cleanup

Kim Dae-seok's Onion and Radish Pickle

A crisp onion and radish pickle with a savory depth from kelp broth, natural sea salt, and new sugar, perfectly complementing meat dishes.

20 minEasyside dish

onionradishdried kelppremium soy saucevinegar

rice companionside dishhomemade

gompi 2 bunches (800g)

flour 2 tablespoons

sea salt 1 tablespoon

ginger 1 piece (30g)

soy sauce 2.5 cups

water 2 cups

sugar 1 cup

vinegar 1/2 cup

soju 1/2 cup

plum syrup 1/2 cup

Recipe

Trim the stem ends of the gompi and gather them tightly with a rubber band to make cleaning easier.
Place the gompi in a bowl, lightly moisten with water, sprinkle 2 tablespoons of flour, and vigorously rub to remove debris and mud. Rinse thoroughly under running water.
Bring a pot of water to a boil, add 1 tablespoon of sea salt, and briefly blanch the prepared gompi until they turn a vibrant green. Quickly flip and remove.
Immediately rinse under cold water to cool down, then drain well in a colander to remove excess moisture.
Slice 30g of ginger thinly and roast in a dry pan over medium heat without oil until golden brown.
In a pot, combine 2.5 cups soy sauce, 2 cups water, 1 cup sugar, and the roasted ginger. Bring to a boil, reduce to medium heat, and simmer for 5 minutes. Let cool completely.
Cut off the rubber bands from the dried gompi, slice into bite-sized pieces (4–5 cm), and layer them neatly in an airtight container.
Add 1/2 cup vinegar, 1/2 cup soju, and 1/2 cup plum syrup to the cooled ginger-soy mixture, stir well, and pour generously over the gompi.
Press down gently to ensure the gompi is fully submerged in the brine, then refrigerate for at least two days to mature before serving.

Tie the ends of the gompi with a rubber band, scrub thoroughly with flour, blanch briefly in salted boiling water, rinse with cold water, and drain well.
Slice the ginger thinly, roast in a dry pan until golden, then simmer with soy sauce, water, and sugar for 5 minutes on medium heat. Cool completely.
Cut the gompi into bite-sized pieces, pour the chilled ginger-soy brine mixed with vinegar, soju, and plum syrup over it, and refrigerate.

Cooking tips

Avoid rubbing gompi with salt, as it can create tiny surface scratches that cause excessive sliminess; use flour instead to preserve crispness.
Roasting ginger in a dry pan reduces its raw pungency and fishy notes while enhancing a rich, savory sweetness in the brine.
To maintain a fresh, bright tanginess rather than a cooked-down flavor, bring the soy-based brine to a boil and cool completely before adding vinegar, soju, and plum syrup at the end.

Recommended for

Those who enjoy the unique texture of crisp, chewy seaweed and want to store it long-term as a pickled side dish.
People looking to learn the flour-washing technique to effectively remove dirt, algae, and fishy odors from gompi or other seaweeds.
Anyone wanting to age their gompi jangajji with a balanced sweet-and-sour profile.

Kim Dae-seok's Gochujang Pickled Chili Stir-Fry

A hearty side dish that uses finely chopped gochujang pickled chili stir-fried with caramelized onions and green onions to balance the tanginess and enhance the savory depth, perfect for a week-long meal staple.

15 minEasyside dish

gochujang pickled chilioniongreen onionminced garlicjoseong (rice syrup)

rice thiefside dishfridge cleanout