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This Man's Cook Dae-pa Jangajji

A simple, crisp, sweet-and-sour dae-pa jangajji made without boiling the soy sauce mixture, enhanced with soju to prevent mold growth

Ingredients needed 6 servings

Recipe

Cooking tips

  • The green leafy parts of the green onion release too much juice and become soft easily, so using only the white, crisp portion is recommended.
  • Adding soju to the brine inhibits bacterial growth and prevents mold, allowing long-term storage without boiling.
  • Piercing the chili peppers with a fork helps the brine penetrate deeper, enhancing flavor throughout.

Recommended for

  • Those seeking a fresh, crunchy side dish to pair with grilled meat.
  • People who want to skip the tedious process of boiling and cooling the brine.
  • Those looking to store large amounts of leftover green onions safely while enjoying them deliciously.

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green onionchili pepperbrewed soy saucevinegar

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