Ttukdak Hyung's Minari Jangajji
Blanched minari, preserved with a quick pour of store-bought cham sauce for a super-fast, perfect pairing with grilled pork belly.
Ingredients needed 2 servings
Recipe
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Kim Dae-seok's Water Drop Pickled Mustard Greens
- Yoon Yi-ryeon's Celery Jangajji
- Delicious Slow-Aging Bulgogi Minari Jeon
- This Man's Cook Minari Salad
- Kim Dae-seok's Hijiki, Minari, and Radish Muchim
- Aha Bujang's Stir-fried Dried Shrimp with Minari
- Okjubu's Perilla Seed Kalguksu
- Kim Jin-soon's Minari and Chamnamul Muchim
- Striker Chef's Watercress and Apple Salad
- Yeo Kyung-ok's Chinese-Style Watercress Stir-Fry
