Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Sweet Potato Stem Jangajji

A no-boil, super-simple soy sauce that brings out the crisp, spicy charm of sweet potato stems—a summer rice thief of a jangajji.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Adding soju to the unboiled soy sauce acts as a preservative, preventing mold and allowing long storage.
  • Peel the stems thoroughly to avoid toughness and fully enjoy the characteristic crisp texture of sweet potato stems.
  • If the jangajji becomes too watery and bland over time, pour off only the soy sauce liquid, bring it to a boil once, let it cool completely, and pour it back over the stems.

Recommended for

  • Those looking for a recipe perfect for summer when boiling jangajji soy sauce over a hot stove is a hassle.
  • Those who want to enjoy the crisp, refreshing texture of sweet potato stems as a jangajji.

Shop ingredients on Coupang(Ad)

sweet potato stemsonionred chili peppercheongyang chili pepperJin-ganjangvinegarraw sugar

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