Yoon Yi-ryeon's Green Garlic Stalk Jangajji

• 2 bunches green garlic stalks
• 1 onion
• a few cheongyang chili peppers and red chili peppers
• 300ml Jin-ganjang
• 200ml vinegar
• 200ml soju
• 200ml water
• 200ml raw sugar or brown sugar

Recipe 🍳

Cooking tips 💡

• If the jangajji brine is cooled completely before pouring, the green garlic stalks will not turn an appetizing yellow and the texture will become tough. Be sure to pour the brine while still warm, after cooling for only about 1 minute after boiling, so the jangajji pickles deliciously.
• Regular large green onions become soft and release liquid quickly when pickled in soy sauce, making them unsuitable, but spring green garlic stalks lose their sharpness and develop a tender yet crisp texture the longer they are pickled.
• Considering that the green garlic stalks will wilt slightly, prepare about 0.8 times the volume of the stalks in brine.

Recommended for 🙋

• ⭐Those who want to enjoy fresh spring green garlic stalks as a long-lasting side dish.
• ⭐Those looking for a clean, tangy jangajji to accompany grilled meats like pork belly or barbecue.
• ⭐Those who want to make green garlic stalk jangajji using a 1.5:1:1:1:1 ratio.