Yoon Yi-ryeon's Garlic Scape and Wild Chive Jangajji
A seasonal jangajji made by pickling crunchy garlic scapes and fragrant wild chives in a brine of soy sauce, raw sugar, and soju for long-lasting enjoyment.
Ingredients needed 5 servings
Recipe
Cooking tips
- When making jangajji, any remaining moisture can easily cause mold, so the ingredients must be thoroughly dried.
- Adding soju to the brine enhances the aroma of grain spirits and improves preservation. Briefly boiling the brine mellows the strong alcohol scent and the sharpness of the soy sauce and vinegar.
- If you prefer less sourness, slightly reduce the amount of vinegar in the mixture.
Recommended for
- Those who want a clean, crunchy jangajji that pairs well with meat.
- Those who want to make a simple, long-lasting side dish without prolonged boiling.
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