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Yoon Yi-ryeon's Maesil Jangajji | 모두의 레시피

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Yoon Yi-ryeon's Maesil Jangajji

Yoon Yi-ryeon's Maesil Jangajji

Name: Yoon Yi-ryeon's Maesil Jangajji
Cook time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Korean
Ingredients: 2 kg green maesil flesh; 2 kg unrefined raw sugar

A rice thief maesil jangajji that separates the pit cleanly to preserve a crisp texture and is pickled sweet and tangy with raw sugar.

1 hr Difficulty Normal side dish

Main ingredients

maesil (green plums)raw sugar

Ingredients needed 5 servings

2 kg green maesil flesh

Shop ingredients on Coupang(Ad)

maesil (green plums)raw sugar

Kim Dae-seok's Plum Pickles

Plum pickles with a firm, chewy texture and rich umami flavor, made by drawing out moisture from plums with sugar and adding natural sea salt for depth.

1 day 1 hrNormalside dish

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Kim Dae-seok's Plum Pickled Plums with Chili Paste and Sesame Oil

A quick and savory side dish that transforms well-aged plum pickles into a spicy, fragrant accompaniment perfect for rice, made by tossing them with fiery chili paste, chili powder, and a hint of nutty sesame oil.

5 minVery easyside dish

plum pickleschili powderchili pastesesame oilwhole sesame seeds

ultra-simplerice-killerside dish

2 kg unrefined raw sugar

Recipe

Wash the maesil cleanly, remove all moisture, and pick off the stems.
Score along the broad belly of the maesil and separate the pit and flesh into pieces.
Mix 2 kg of maesil flesh with 2 kg of unrefined raw sugar evenly.
Place the raw sugar and flesh, including any liquid, into a clean airtight container.
Once the raw sugar begins to dissolve, do not leave it at room temperature for long; immediately transfer to the refrigerator to age.
The aged jangajji can be eaten as is or tossed with gochujang and sesame oil.

Wash and dry the maesil, then separate the flesh from the pit.
Mix the flesh and raw sugar in a 1:1 ratio and place in a container.
Once the raw sugar begins to dissolve, immediately refrigerate to age.

Cooking tips

The flesh attached to the pit can be used when making maesil syrup.
Once the sugar begins to dissolve, it must be refrigerated immediately to prevent softening and maintain crispness for a long time.

Recommended for

Those who want a crisp and tangy summer side dish that stimulates the appetite.
Those who have hesitated to make jangajji because removing maesil pits is difficult.

Lim Sung-geun's Plum Tomato Pickle

A refreshing, tangy-sweet blue tomato pickle ready in just 5 minutes without fire, enjoyed crisp and vibrant all year round

5 minEasyside dish

unripe green tomatoespremium soy sauceplum syrupapple vinegarwhite sugar

pickleside dishhome cooking

Yoon Yi-ryeon's Soy Sauce Chili Pepper Pickle

A soy sauce pickle that stays crunchy for a long time thanks to pre-pickling the chili peppers in vinegar.

7 hr 30 minNormalside dish

chili peppersvinegarJin-ganjangmaesil extractsoju

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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.

20 minEasyside dish

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This Man's Cook Perilla Leaf Pickled Salad

Perilla leaves are stacked upright and quickly softened by a hot pickling liquid, then the resulting brine is fully reused as a seasoning base—this is an Altoran-style perilla leaf salad recipe.

1 hr 20 minNormalside dish

perilla leavessoy saucesquid fish saucevinegargreen chili peppers

rice thiefside dishlong-term storage

Yoon Yi-ryeon's Maesil Jangajji

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒5 servings