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6 recipes found.
Yoon Yi-ryeon's Morning Pepper Jangajji
Thick morning peppers pickled in a soy sauce mixture with fish sauce, staying crunchy even after long storage.
Kim Dae-seok's Garlic Chives Preservation
Traditional method of preserving garlic chives in a jar with brine and soju, allowing crisp storage for up to a year without refrigeration
Kim Dae-seok's Gomchwi Jangajji
A pickled dish made by boiling gomchwi with licorice and green chili peppers, then pouring the seasoned soy sauce mixture over it to mature.
Yoon Yi-ryeon's Doenjang Perilla Leaf Pickles
A long-lasting side dish made by steaming perilla leaves until tender, then layering them with a seasoning of homemade doenjang and fish sauce.
Yoon Yi-ryeon's Winter Dongchimi
Winter dongchimi made by salting small radishes for two days and adding fermented chili peppers and kelp, keeping the radishes crisp for a long time.
Yoon Yi-ryeon's Onion Jangajji
A crunchy jangajji made by boiling soy sauce, vinegar, soju, water, and raw sugar in equal ratios, pouring over small onions, and letting them mature.