Yoon Yi-ryeon's Celery Jangajji
A jangajji that softens celery's strong aroma and maximizes its crunchy texture by using a soy sauce brine boiled with soju.
Ingredients needed 10 servings
Recipe
Cooking tips
- Aim for a total of 1.5L of jangajji brine.
- Do not boil for a long time; turn off the heat as soon as it boils to preserve the aroma and acidity.
Recommended for
- Those who find celery's strong aroma difficult to eat raw.
- Those looking for a refreshing, palate-cleansing side dish to accompany grilled meats like pork belly.
- Those who want to make a crunchy jangajji that stays crisp even after long storage.
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