Kim Dae-seok's Gomchwi Jangajji
A pickled dish made by boiling gomchwi with licorice and green chili peppers, then pouring the seasoned soy sauce mixture over it to mature.
Ingredients needed 10 servings
Recipe
Cooking tips
- Wash each gomchwi leaf individually and remove all moisture thoroughly.
- Press down with a stone or ceramic weight to keep gomchwi submerged and prevent floating during fermentation.
- After 3 days, pour out only the brine, reboil it, cool completely, then pour back into the jar and refrigerate.
Recommended for
- Those seeking a secret recipe for long-lasting pickles that remain crisp and retain their gomchwi aroma without softening over time.
- Those looking for an ideal side dish pairing with grilled pork cuts like samgyeopsal or moksul, which perfectly balances rich, greasy flavors.
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