Yoon Yi-ryeon's Jerusalem Artichoke Jangajji

• 1 kg Jerusalem artichokes
• 1 cup + a little extra jin soy sauce
• 1 cup soju
• 1 cup vinegar
• 1 cup raw sugar (or sugar)
• 1 cup water
• 5 Korean hot chili peppers
• 2 red chili peppers

Recipe 🍳

Cooking tips 💡

• Use the tip of a spoon to scrape out dirt from the crevices of the Jerusalem artichokes for a cleaner wash.
• Adding soju to the pickling liquid gives a cleaner taste and prevents the formation of surface mold during storage.
• Make sure the pickling liquid is completely cooled before pouring it over the artichokes, or the unique crisp texture will be lost.
• Using raw sugar (unrefined cane sugar) provides a less intense sweetness with a honey-like fragrance that complements jangajji well.

Recommended for 🙋

• ⭐Those looking for a tangy, crunchy side dish to accompany meat or greasy dishes.
• ⭐Those who want to easily make a crisp jangajji that can be stored and enjoyed for a long time.
• ⭐Those who want to create a special side dish at home with simple ingredients.