Lim Sung-geun's Altari-mu Jangajji
A super simple altari-mu jangajji that’s ready in just one week—just mix the golden ratio of brine ingredients without boiling water.
Ingredients needed 4 servings
Recipe
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.
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Citron-Infused Altari-mu Pickle
- Okjubu's Radish Pickle
- Kim Dae-seok's Onion and Radish Pickle
- Yoon Yi-ryeon's Soy-Pickled Radish
- Kim Jin-soon's Soy-Pickled Radish
- Aha Bujang's Soy-Pickled Radish Muchim
- This Man's Cook's Mu Jangajji
- Yoon Yi-ryeon's Altari Radish and Napa Cabbage Mak Kimchi
- Striker Chef's Green Chili Allium Pickle
- Aha Bujang's Magic Kimchi Seasoning Altari Kimchi
