Lee Hye-jung's Sprout Ginseng Jangajji

Name: Lee Hye-jung's Sprout Ginseng Jangajji
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: sprout ginseng, an appropriate amount; soy sauce, 1 cup; dashima-infused water, 1 cup; sugar, 1/2 cup; vinegar, 1/2 cup; salt, 1 to 2 teaspoons; jujubes, a few

A jangajji that preserves the bitter, aromatic flavor of sprout ginseng by pouring an unboiled special soy sauce mixture over it.

20 min Difficulty Easy side dish

Main ingredients

sprout ginseng soy sauce vinegar jujubes

Ingredients needed 4 servings

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sprout ginseng soy sauce vinegar jujubes

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Recipe

Wash the sprout ginseng thoroughly and remove all moisture. Prepare the jujubes by cleaning them well.
Mix the soy sauce, lukewarm dashima-infused water, and sugar until the sugar is completely dissolved.
Add the vinegar and salt to create a pickling liquid that is neither too sweet nor too sour.
Place the sprout ginseng and jujubes in a sterilized container, pour the prepared pickling liquid over them, and let sit for a day or two.
Drain only the pickling liquid, bring it to a rolling boil, then let it cool completely. Pour it back into the container, press down on the ginseng, and let it mature.

Mix soy sauce, dashima water, sugar, vinegar, and salt to make the pickling liquid.
Place the sprout ginseng and jujubes in a container, pour the pickling liquid over them, and let sit for a day or two.
Boil only the pickling liquid, cool it, pour it back, press down, and let it mature.

Cooking tips

Adding jujubes provides a natural sweetness that pairs well with the bitter taste of sprout ginseng.
Boiling the pickling liquid and cooling it completely before pouring it back helps refine the flavor of the soy sauce mixture.

Recommended for

Those who want a clean, refreshing accompaniment to meat dishes or bossam.
Those looking for a side dish that allows them to easily enjoy the flavor of sprout ginseng.

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