Kim Dae-seok's Nogak Jangajji

• nogak 5 pieces (about 4.7kg)
• sea salt 2 cups (360g)
• raw sugar 1 cup
• honey syrup 400g
• vinegar half cup (100ml)
• soju half cup
• red chili powder 1 tablespoon
• minced garlic half tablespoon
• green chili peppers 1/2 piece
• plum syrup a little
• sesame oil half tablespoon
• whole sesame seeds half tablespoon

Recipe 🍳

Cooking tips 💡

• Be sure to completely remove all seeds to prevent cloudiness in the brine and avoid residue buildup during pickling.
• Adding half a cup of vinegar during pickling effectively eliminates the characteristic sharp bitterness of nogak.
• For storage, add a small amount of brine and 1/3 cup of plum syrup, then keep in a kimchi refrigerator—this allows the pickle to remain fresh for over a year.
• Always drain sliced nogak through a mesh bag or cloth to maintain its crisp texture and enhance chewiness.

Recommended for 🙋

• ⭐Those who want to successfully make a crisp, non-bitter nogak pickle without its characteristic bitterness.
• ⭐People looking for a flavorful side dish that can be stored for a long time.
• ⭐Anyone interested in learning the technique of quickly removing moisture using a honey syrup and vinegar combination.