This Man's Cook Dureup Jangajji
A clean, crisp dureup jangajji made by simply mixing the ingredients in the correct ratio without boiling the soy sauce mixture.
Ingredients needed 4 servings
Recipe
Cooking tips
- Moisture is the main cause of short shelf life in jangajji, so it’s essential to remove all water after blanching.
- Using soju instead of shochu results in a milder, less sharp alcohol aroma and a smoother taste.
- For long-term storage, after 10 days, remove the brine, boil it once, cool it down, then pour it back over the dureup.
Recommended for
- Those who want to quickly and easily make spring seasonal jangajji without boiling the soy sauce mixture.
- Those who prefer a crisp jangajji with balanced saltiness and sweetness, not overly strong.
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