Ttukdak Hyung's Gungchae Jangajji

Name: Ttukdak Hyung's Gungchae Jangajji
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: boiled gungchae; green chili peppers; sesame sauce

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 min Difficulty Easy side dish

Main ingredients

gungchaegreen chili pepperssesame sauce

Ingredients needed 4 servings

boiled gungchae

Shop ingredients on Coupang(Ad)

gungchae green chili peppers sesame sauce

Okjubu's Gungchae Jangajji

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

30 minEasyside dish

gungchaepure soy sauceplum syrupvinegargreen chili peppers

everyday side dishcrunchy texturerice-friendly

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

green chili peppers

sesame sauce

Recipe

Cut the boiled gungchae into bite-sized pieces and place them in a container. Add green chili peppers and pour sesame sauce over until the gungchae is fully submerged. Let it marinate in the refrigerator for at least one day to complete the gungchae jangajji.
Heat 1 tablespoon of cooking oil in a pan. Add 300g of boiled gungchae and 1 tablespoon of minced garlic, and stir-fry.
Add 180ml of water (about 1 cup using a paper cup), 4 tablespoons of perilla seed powder, and 0.5 tablespoon of seasoning salt to the stir-fried gungchae, and simmer until thickened. For extra flavor, optionally add 1 tablespoon of tuna juice.
Finish by drizzling perilla oil around the dish and mixing well. The gungchae perilla stir-fry is now ready.

Cut boiled gungchae into bite-sized pieces and place them in a container.
Add green chili peppers on top of the gungchae and generously pour sesame sauce over until the vegetables are fully covered.
Place the container in the refrigerator and let it marinate for at least one day. The crisp and spicy gungchae jangajji will be ready.

Cooking tips

Stir-fry boiled gungchae and minced garlic in cooking oil, then add water, perilla seed powder, and seasoning salt to reduce and create a moist, rich flavor.

Recommended for

Those who enjoy a crisp texture and spicy taste that enhances rice appetite with gungchae jangajji.
People looking for a special, refreshing side dish to pair with meat dishes or rice.
Individuals seeking an easy-to-make, delicious gungchae jangajji recipe using simple ingredients.

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

Yoon Yi-ryeon's Garlic Scape and Wild Chive Jangajji

A seasonal jangajji made by pickling crunchy garlic scapes and fragrant wild chives in a brine of soy sauce, raw sugar, and soju for long-lasting enjoyment.

30 minEasyside dish

garlic scapeswild chivesred chili pepperJin-ganjangsoju

basic side dishhome cookinghomemade