Okjubu's Gungchae Jangajji

Name: Okjubu's Gungchae Jangajji
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: gungchae 150g (dry weight); pure soy sauce half cup; sugar half cup; plum syrup half cup; water 1 cup; vinegar half cup; green chili peppers 1–2

A simple and quick pickle recipe using gungchae, known for its crisp and crunchy texture, soaked in a simmered soy sauce brine.

30 min Difficulty Easy side dish

Main ingredients

gungchae pure soy sauce plum syrup vinegar green chili peppers

Ingredients needed

Shop ingredients on Coupang(Ad)

gungchae pure soy sauce plum syrup vinegar green chili peppers

Did you cook this?

How did it turn out when you followed this recipe?

Your cooking experience helps everyone find recipes they can trust.

Loading cooking feedback…

Ttukdak Hyung's Gungchae Jangajji

Gungchae jangajji with a crisp, spicy flavor made by marinating boiled gungchae and green chili peppers in sesame sauce for at least one day.

35 minEasyside dish

gungchaegreen chili pepperssesame sauce

side dishhome cookingrice thief

Kim Dae-seok's Gungchae Jangajji

A tangy and crunchy gungchae jangajji preserved in a seasoned soy sauce brine with pickle spice, enhanced with soju for a firm texture

4 hr 30 minEasyside dish

Dried gungchaeGreen chili peppersRed chili peppersbrewed soy saucePlum syrup

Side dishChewy texturePerfect with grilled meat

4 servings

Recipe

Soak dried gungchae in cold water for 1 hour, then squeeze out excess moisture and cut into bite-sized pieces.
In a pot, combine half cup pure soy sauce, half cup sugar, half cup plum syrup, and 1 cup water. Mix well.
Bring the mixture to a boil and cook just until the sugar is completely dissolved. Then turn off the heat.
Place the prepared gungchae into an airtight container and pour the hot soy sauce marinade directly over it.
Immediately add half cup vinegar and gently mix.
Let cool slightly, seal the lid, and age at room temperature or in the refrigerator for about one week. For a cleaner spicy kick, slice and add green chili peppers according to preference.

Soak gungchae in water for 1 hour, then remove excess moisture.
Combine soy sauce, sugar, plum syrup, and water in a pot and bring to a brief boil.
Place gungchae in a container and pour the hot marinade over it.
Add half cup vinegar and stir gently.
Age for one week, then serve with sliced green chili peppers if desired.

Cooking tips

Pour the hot brine over the gungchae immediately to maximize its signature crisp and chewy texture.
For children, omit the green chili peppers; increase the amount if you prefer a spicier flavor.

Recommended for

Those looking for a clean-tasting side dish to pair with meat dishes.
Those wanting to create a unique side dish with a chewy, satisfying texture.

Kim Dae-seok's Pepper Stir-Fried Pickled Vegetable

A simple and quick pickled vegetable made without boiling the soy sauce, using kelp soaked in soju to enhance umami and crispness.

15 minVery easyside dish

Crispy peppersGreen chili peppersOnionKelpPremium soy sauce

SimpleSide dishHomemade

Ttukdak Hyung's Watermelon Pickle

A delicious side dish made by marinating watermelon rind and green chili in a savory-sweet sauce of soy sauce, vinegar, and sugar.

35 minEasyside dish

watermelon rindsoy saucevinegargreen chili

everyday side dishhome mealrice-friendly

This Man's Cook Kimjang Ajji

Crispy dried seaweed baked in a dry pan and layered with sweet-salty soy sauce marinade infused with the subtle aroma of green onion, making a delicious side dish that pairs perfectly with rice.

15 minEasyside dish

seaweedsoy saucetuna extractcorn syrupcooking wine

side dishrice companionfridge cleanup

This Man's Cook Dubu Jangajji

A delicious, sweet-salty side dish made by pouring a rich, savory soy sauce marinade over grilled tofu with perilla oil and dried clams, perfect as a rice thief

40 minNormalside dish

tofuperilla oilgarlicgingerwhole peppercorns

rice thiefside dishunique side dish

Okjubu's Gungchae Jangajji

Main ingredients 🥩

Tags 🏷️