Modu Recipe
Modu Recipe

Kim Dae-seok's Butterbur Jangajji

A refreshing spring pickle made by blanching butterbur leaves, peeling off the tough outer skin, and soaking them in a soy sauce brine infused with licorice root.

Ingredients needed 6 servings

Recipe

Cooking tips

  • Peeling the tough outer skin from the butterbur stems after blanching ensures a tender, smooth texture.
  • Add vinegar and soju only after the brine has cooled slightly to preserve their acidity and aroma.
  • Store the finished pickle in the refrigerator after aging for at least half a day.

Recommended for

  • Those seeking a fragrant butterbur pickle to pair with meat dishes.
  • People curious about how to properly prepare tough butterbur stems.
  • Anyone wanting to make spring pickles using a licorice-infused soy sauce brine.

Shop ingredients on Coupang(Ad)

butterburlicorice rootsoy saucegreen chili pepperred chili peppervinegar

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