Yoon Yi-ryeon's Butterbur Stem Jangajji

• 1 bunch butterbur stems
• 1 cup soy sauce
• 1 cup vinegar
• 1 cup soju
• 1 cup raw sugar
• 1 cup water
• 1 red chili pepper
• 2 cheongyang chili peppers
• a little minced garlic

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.