Yoon Yi-ryeon's Sweet Potato Stem Jangajji

• 1 kg sweet potato stems
• 1 onion
• 1 red chili pepper
• 4 cheongyang chili peppers
• 1.2 cups Jin-ganjang (about 252 ml)
• 1 cup vinegar (210 ml)
• 1 cup raw sugar (210 ml)
• 1 cup soju (210 ml)
• 1 cup water (210 ml)

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.