Lee Hye-jung's Dried Radish Jangajji

Name: Lee Hye-jung's Dried Radish Jangajji
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 200g dried radish; 1/2 dried squid (optional); 30g chili pepper leaves (optional); 1 cup Jin-ganjang; 1 cup vinegar; 2/3 cup sugar; 1/4 cup maesil extract; 1 tablespoon sesame oil; sesame seeds, to taste

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.

30 min Difficulty Easy side dish

Main ingredients

dried radish dried squid Jin-ganjang vinegar sesame oil sesame seeds

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dried radish dried squid Jin-ganjang vinegar sesame oil sesame seeds

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Ingredients needed 6 servings

Recipe

Soak the dried radish in 3 times its volume of lukewarm water with 1 tablespoon of sugar for about 3 hours until softened, then squeeze out the water.
Soak the dried squid and blanched chili pepper leaves in water, then trim them into bite-sized pieces.
In a pot, combine 1 cup water, 1 cup Jin-ganjang, 1 cup vinegar, 2/3 cup sugar, and 1/4 cup maesil extract. Bring to a rolling boil, then let it cool until lukewarm.
Place the soaked dried radish, squid, and chili pepper leaves in a container, and pour the lukewarm soy sauce pickling liquid over them until just covered.
When ready to serve the aged dried radish jangajji, take out an appropriate amount, add sesame oil and sesame seeds, and toss to coat.

Soak the dried radish in lukewarm sugar water for 3 hours.
Combine soy sauce, vinegar, sugar, water, and maesil extract, bring to a boil, then cool until lukewarm.
Pour the pickling liquid over the dried radish, let it mature, then toss with sesame oil and sesame seeds.

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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