Ttukdak Hyung's Gochujang Garlic Jangajji

Cooking tips 💡

• If using regular garlic instead of small cloves, steam them for 5 minutes to sufficiently remove the pungent flavor due to their larger size.
• This jangajji is excellent as a side for grilled meats like pork belly or beef, served in wraps, or alongside fresh raw fish to refresh the palate.
• You can make a delicious fried rice by finely chopping leftover meat scraps, adding them to the remaining jangajji sauce, mixing in some seaweed flakes, and stir-frying in pork belly fat. No extra seasoning is needed.

Recommended for 🙋

• ⭐Those who need a clean side dish to cut through the richness of grilled meat or raw fish.
• ⭐Those who want a super-fast preserved side dish that's made by mixing rather than complex simmering.
• ⭐Those who enjoy sweet and savory jangajji with a crisp garlic texture and no lingering spiciness.