Ttukdak Hyung's Zero Sugar Jangajji

Cooking tips 💡

• Boil the pear and lemon in the brine, but strain them out when pouring into the container to prevent the jangajji from becoming too sour or the liquid from becoming cloudy.
• Pouring the hot, freshly boiled brine directly over the onions helps maintain their crisp texture for a long time.
• Since it lacks the stickiness or gumminess of sugar, it perfectly cuts through the richness when served with fatty pork belly or grilled meats.

Recommended for 🙋

• ⭐Those who were cautious about pickled side dishes with high sugar content due to diabetes management or diet control.
• ⭐Those who want a jangajji that cleanses the palate refreshingly and lightly without stickiness when eating grilled meats.
• ⭐Those looking for a crisp side dish that can be easily made in large batches at home and stored for a long time.