Main ingredients
seaweedcoin brothJin-ganjangcooking winegochugarusesame oilgarliclarge green onioncheongyang chili pepperred chili pepper
Ttukdak Hyung's Seasoned Seaweed Jangajji
An ultra-simple jangajji made by layering a soy-sauce-based broth with jocheong and spicy chopped chili peppers over sheets of seaweed
Ingredients needed 4 servings
Recipe
Cooking tips
- Choose gimbap seaweed if you want a neatly shaped jangajji that separates cleanly; choose gopchang seaweed for a soft, sticky texture where the sauce soaks in and the layers gently pull apart.
- When preparing the chili peppers, completely remove the inner seeds before chopping to keep the sauce clean and maintain a tidy appearance.
- The finished seasoned seaweed jangajji is great wrapped in hot steamed rice, or you can boil somyeon or thin pasta, add plenty of the jangajji sauce, an egg yolk, and sesame seeds for a perfect bibim-guksu.
Recommended for
- Those who want to quickly use up leftover seaweed that has been stored too long and turn it into a delicious side dish.
- Those who want to finish a week's worth of side dishes in 15 minutes without complicated measuring or long cooking times.
- Those looking for a savory mixing base for bibim-guksu or noodle dishes beyond a simple rice accompaniment.
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