Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Butterbur Stem Jangajji

A crunchy side dish made by pouring a golden-ratio soy-pickling liquid over blanched butterbur stems, to be enjoyed over time.

Ingredients needed 5 servings

Recipe

Cooking tips

  • Pour the soy-pickling liquid while it is still warm, after letting the steam subside but not cooling it completely, to keep the butterbur stems extra crunchy.
  • Over time, the butterbur stems will release moisture, so even if the amount of liquid seems a little low, it is enough as long as they are just submerged.
  • Once the jangajji is ready, it will turn yellowish the next day and can be eaten right away.

Recommended for

  • Those who want a preserved side dish that keeps butterbur stems crunchy for a long time.
  • Those who want to learn a fail-proof 1:1 ratio soy sauce pickle brine.

Shop ingredients on Coupang(Ad)

butterbur stemssoy saucevinegarraw sugarred chili peppercheongyang chili pepperminced garlic

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.

  1. Kim Dae-seok's Perilla Stem Pickle1 hrNormalside dish
  2. Kim Dae-seok's Perilla Stem Pickled Rice Rolls15 minEasyNoodles & bunsik
  3. Yoon Yi-ryeon's Braised Meowi Stalks (Korean Butterbur, Petasites japonicus)30 minEasyside dish
  4. Yoon Yi-ryeon's Braised Butterbur Stems with Perilla Seed Powder35 minNormalside dish
  5. Lee Hye-jung's Dried Radish Jangajji30 minEasyside dish
  6. Ttukdak Hyung's Gungchae Jangajji35 minEasyside dish
  7. Ttukdak Hyung's Watermelon Pickle35 minEasyside dish
  8. Lim Sung-geun's Altari-mu Jangajji15 minEasyside dish
  9. Lim Sung-geun's Watercress Pickle15 minEasyside dish
  10. Okjubu's Gungchae Jangajji30 minEasyside dish