Modu Recipe
Modu Recipe

Kim Dae-seok's Gungchae Jangajji

A tangy and crunchy gungchae jangajji preserved in a seasoned soy sauce brine with pickle spice, enhanced with soju for a firm texture

Ingredients needed 4 servings

Recipe

Cooking tips

  • Soak dried gungchae thoroughly and rinse multiple times to reduce its strong aroma.
  • Always cool the soy sauce brine completely before adding vinegar and soju to prevent loss of aroma.
  • Use a weight or small plate to keep the gungchae submerged in the brine for even pickling.

Recommended for

  • Those who enjoy chewy-textured side dishes.
  • People looking for a tangy pickle to serve with grilled meats.
  • Anyone curious about recipes using pickle spice with gungchae.

Shop ingredients on Coupang(Ad)

Dried gungchaeGreen chili peppersRed chili peppersbrewed soy saucePlum syrupPickle SpiceVinegar

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