Ttukdak Hyung's Minari Jangajji

Name: Ttukdak Hyung's Minari Jangajji
Cook time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 handful of minari; cham sauce (enough to cover the minari)

Blanched minari, preserved with a quick pour of store-bought cham sauce for a super-fast, perfect pairing with grilled pork belly.

5 min Difficulty Very easy side dish Minari Jangajji collection

Main ingredients

minari cham sauce

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minari cham sauce

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Quick recipe

Ingredients needed 2 servings

1 handful of minari
cham sauce (enough to cover the minari)

Recipe

Bring a pot of water to a boil. Add the trimmed minari and blanch for exactly 30 seconds.
Immediately transfer the blanched minari to cold water to stop the cooking and cool it down, then rinse.
Drain the cooled minari and squeeze out the excess water with your hands.
Place the squeezed minari in a container and pour in enough cham sauce to just submerge it. Done.

Blanch minari in boiling water for 30 seconds, then rinse in cold water.
Squeeze out the water from the minari firmly with your hands.
Put the minari in a storage container and pour in enough store-bought cham sauce to barely cover it.

Cooking tips

Do not blanch the minari for more than 30 seconds, or it will lose its crunchy texture and become tough.
Squeeze out the water as much as possible so the jangajji sauce doesn't get diluted and remains intensely savory.

Recommended for

Those who want to whip up a jangajji in just 5 minutes without any complicated boiling process.
Those who need a fresh, crunchy vegetable side dish to go with grilled meats like pork belly or pork shoulder.

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