Yoon Yi-ryeon's Spring Wild Greens Jangajji

• eomnamu shoots, gomchwi, ogapi leaves, jepi leaves, as needed
• basic jangajji brine: equal parts Jin-ganjang, raw sugar, vinegar, soju, and water, plus a little extra Jin-ganjang
• jangajji brine about 0.5 times the volume of the leafy greens
• for jepi leaves: Jin-ganjang 1.5, soju 1, starch syrup and raw sugar combined 1
• sweeteners for jepi leaves: starch syrup 0.7, raw sugar 0.3

Recipe 🍳

Cooking tips 💡

• To preserve the leaf aroma, keep the jangajji brine simple without adding many extra ingredients.
• For long-term storage, a kimchi refrigerator is ideal.

Recommended for 🙋

• ⭐Those who want to enjoy the uniquely bitter and deep aroma of spring wild greens as a rice accompaniment for a long time.
• ⭐Those who want to learn a very easy and clean jangajji technique without the complicated process of boiling and cooling soy sauce brine.