Yoon Yi-ryeon's Spring Wild Greens Jangajji
A seasonal side dish that perfectly preserves the unique aroma of wild greens by pickling eomnamu shoots, gomchwi, ogapi leaves, and jepi leaves in an unboiled soy sauce brine.
Ingredients needed 6 servings
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.
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