Yoon Yi-ryeon's New Garlic Jangajji
A crunchy jangajji made with new garlic, elevated with soju and plum syrup. Pouring boiled pickling liquid over the garlic and aging at room temperature develops a deep flavor.
Ingredients needed 50 servings
Recipe
Cooking tips
- For the first few months, age at room temperature, but storing in the refrigerator keeps it crunchier. Refrigeration is essential especially in summer.
- Adding soju prevents spoilage and adds a fragrant note characteristic of grain spirits, making the jangajji brine more refined.
- Turning off the heat as soon as the pickling liquid boils leaves some alcohol from the soju and neutralizes the sharpness of the soy sauce and vinegar.
Recommended for
- Those who want to easily make a basic side dish at home.
- Those who want to make a special jangajji with new garlic.
- Those who want a refined jangajji brine.
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