Main ingredients
bujikkaengi greensonioncheongyang chili pepperred chili pepperJin-ganjangsojuraw sugarvinegarfermented anchovy saucesalt
Yoon Yi-ryeon's Bujikkaengi Jangajji
A fragrant jangajji made by pouring a boiled and slightly cooled sweet-and-sour soy sauce brine over bujikkaengi greens.
Ingredients needed 5 servings
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.
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