Ttukdak Hyung's Gungchae Jangajji
A crunchy and spicy gungchae jangajji made by aging boiled gungchae and cheongyang chili peppers in cham sauce for at least a day.
Ingredients needed 4 servings
Recipe
Cooking tips
- Ensure the gungchae is evenly submerged in the cham sauce and age in the refrigerator for at least a day.
Recommended for
- Those who want to enjoy gungchae jangajji with a crunchy texture and spicy flavor that enhances the taste of rice.
- Those looking for a special and refreshing side dish to accompany meat dishes or rice.
- Those who want a delicious gungchae jangajji recipe that can be easily made with simple ingredients.
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