Lee Hye-jung's Dried Radish Jangajji
A hearty side dish made by pouring soy sauce pickling liquid over dried radish that has been soaked in lukewarm water until chewy, to be enjoyed over a long period.
Ingredients needed 6 servings
Recipe
Cooking tips
- Adding sugar when soaking the dried radish creates an osmotic effect that makes the texture chewy and infuses a subtle sweetness, improving the flavor.
- Do not pour the pickling liquid while it is still boiling hot; let it cool until lukewarm to prevent the radish from cooking and to maintain its crispness.
- When making gimbap, use dried radish jangajji tossed in sesame oil instead of pickled radish for a crunchy, nutty, and unique gimbap.
Recommended for
- Those looking for a side dish that can be made once and enjoyed crisp for a long time.
- Those who want to use crunchy jangajji in gimbap or bibimbap.
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