Yoon Yi-ryeon's Bujikkaengi Jangajji

• 1 kg bujikkaengi greens
• 1 large onion
• 3 cheongyang chili peppers
• 1 red chili pepper
• 300 ml Jin-ganjang
• 300 ml soju
• 300 ml water
• 300 ml raw sugar
• 300 ml vinegar
• 100 ml fermented anchovy sauce
• 1 handful salt

Recipe 🍳

Cooking tips 💡

• Trim the tough parts of the bujikkaengi greens well and drain thoroughly after washing to prevent the brine from becoming watery.
• Boil the brine to completely dissolve the raw sugar and salt, then let it cool just enough for the hot steam to subside before pouring.
• Adding fermented anchovy sauce deepens the savory flavor compared to using only soy sauce.

Recommended for 🙋

• ⭐Those who want a clean, sweet-and-sour jangajji to accompany grilled meat or rich dishes.
• ⭐Those who want to stock up on a large batch of tender, non-tough wild greens as a basic side dish.
• ⭐Those who find it cumbersome to boil soy sauce brine on the stove and wait for the smell to dissipate while it cools.