Modu Recipe
Modu Recipe

Kim Jin-soon's Kkaennip Jangajji

Kkaennip jangajji made by boiling soy sauce, fermented sand lance sauce, and cooking wine, cooling, then mixing in vinegar and layering perilla leaves with garnishes to ferment for at least 3 days.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Add vinegar only after the sauce has cooled to prevent the aroma from dissipating and to inhibit bacterial growth.
  • If you like a tangier taste, add more vinegar to your preference.
  • The garlic and onion used as garnish taste better when fermented together.

Recommended for

  • Those who want to easily make umami-rich kkaennip jangajji at home that tastes like it's from a Korean BBQ restaurant.
  • Those looking for a reliable side dish that stays good for a long time.
  • Those who want to learn a versatile jangajji ratio that can be applied to various pickles with onion, garlic, chili peppers, etc.

Shop ingredients on Coupang(Ad)

perilla leavescheongyang chili pepperred chili peppersliced garliconionJin-ganjangfermented sand lance saucesugarcooking winevinegar

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