Yoon Yi-ryeon's Dolsan Gat Jangajji
A refreshing and clean jangajji made with Dolsan mustard greens. Pour a pickling liquid made of soy sauce, soju, vinegar, plum extract, and unrefined cane sugar over salted greens and let them mature.
Ingredients needed 6 servings
Recipe
Cooking tips
- Make the brine by dissolving 200ml (1 cup) salt in 2L water.
- After pouring the pickling liquid, let it sit at room temperature overnight, then refrigerate. It's ready to eat right away.
Recommended for
- Those looking for a clean side dish.
- Those who want to learn traditional Korean jangajji.
- Those who want to enjoy seasonal Dolsan mustard greens for a long time.
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