Lee Hye-jung's Deodeok Gochujang Jangajji
A premium jangajji made by coating deodeok sequentially with soy sauce, sesame oil, and oligosaccharide syrup to enhance seasoning adhesion.
Ingredients needed 6 servings
Recipe
Cooking tips
- Coating with sesame oil and oligosaccharide syrup in sequence helps reduce moisture released from deodeok and improves seasoning adhesion.
- The leftover seasoned gochujang after removing the deodeok can be reused as a seasoning for stir-fried pork or stir-fried squid.
- Store in an airtight glass or stainless steel container in the refrigerator, and use clean utensils each time you take some out.
Recommended for
- Those who want to make a premium basic side dish with deodeok.
- Those who enjoy gochujang jangajji that highlights the unique aroma and crunch of deodeok.
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