Lim Sung-geun's Altari-mu Jangajji

Name: Lim Sung-geun's Altari-mu Jangajji
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1kg cleaned altari-mu; 450g fresh water; 250g pure soy sauce; 125g vinegar; 100g sugar; 50g soju

A super simple altari-mu jangajji that’s ready in just one week—just mix the golden ratio of brine ingredients without boiling water.

🙋 Recommended for

⭐ Those seeking a clean-tasting, texturally satisfying side dish to serve with grilled meats
⭐ Home cooks who want to easily make pickles without the hassle of boiling brine or using heat

15 min Difficulty Easy side dish

Main ingredients 🥩

altari-mupure soy saucevinegarsoju

Tags 🏷️

pickle side dish home cooking

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

1kg cleaned altari-mu
450g fresh water
250g pure soy sauce
125g vinegar
100g sugar
50g soju

Recipe 🍳

Trim the leafy tops of the cleaned altari-mu into about 5cm lengths, and discard the root ends.
Slice the radish part thinly using a mandoline’s slicing blade or a knife.
If the radish has a strong spicy or pungent taste, soak it in water for 2 minutes, then drain and squeeze out all moisture completely.
In a bowl, combine 450g fresh water, 250g pure soy sauce, 125g vinegar, 100g sugar, and 50g soju. Mix thoroughly until the sugar is fully dissolved to make the pickling brine.
Place the prepared altari-mu into an airtight container, then pour the brine over it until the vegetables are completely submerged.
Close the container lid and age at room temperature or in the refrigerator for one week to complete.

Cut the leafy parts of altari-mu into 5cm pieces, and slice the radish thinly.
If the radish tastes too sharp, soak it in water for 2 minutes, then drain and dry completely.
Mix fresh water, pure soy sauce, vinegar, sugar, and soju together, stirring until sugar dissolves completely to form the brine.
Place altari-mu in an airtight container, pour the brine over it, and age for one week.

Cooking tips 💡

Adding soju to the brine prevents the radish from softening and keeps it crisp for longer, while also preventing surface mold growth.
Since this is a quick-pickling recipe, there’s no need to boil the brine—using fresh water directly is perfectly fine.