Korean
pickled vegetables, known as Jangajji, are a staple in the Korean cuisine,
offering a perfect balance of sweet, tangy, and salty flavors. These pickles
are not just a side dish but an essential part of the Korean dining experience,
often served as banchan to complement the main dishes. The beauty of Jangajji
lies in its versatility; you can pickle a variety of vegetables like cucumbers,
radishes, onions, and jalapenos, each adding its unique texture and flavor to
the mix. The pickling process is straightforward, involving a brine made from
simple ingredients like soy sauce, vinegar, and sugar, which can be customized
according to personal taste preferences. Whether enjoyed alongside a sizzling
Korean BBQ or as a refreshing snack, these pickled delights are a testament to
the simplicity and depth of flavors in Korean cooking. Preparing them is a
breeze, and the result is a crunchy, flavorful addition that elevates any meal,
a simple and delicious side dish that complements any Korean meal.
Ingredients:
- 1/2 lb Korean radishes, peeled and sliced
- 1 Japanese cucumber, peeled and sliced
- 2 jalapeƱos, sliced
- 5 garlic cloves, sliced
- 1 stalk celery, sliced
- 1 red onion, sliced
Dressing ingredients:
- 1 cup vinegar
- 1 cup sugar
- 1 cup soy sauce
Directions:
1.
Preparing the Vegetables:
·
Peel and slice
the Korean radishes and Japanese cucumber.
·
Slice the
jalapeƱos, garlic, and celery.
2.
Making the Dressing:
·
In a saucepan,
combine vinegar, sugar, and soy sauce.
·
Stir and bring the
mixture to a simmer, allowing the sugar to dissolve completely. Remove from
heat and let it cool.
3.
Pickling the Vegetables:
·
Place all the
sliced vegetables in a plastic container with a lid.
·
Pour the cooled
vinegar-sugar-soy sauce mixture over the vegetables, ensuring they are fully
submerged.
4.
Refrigerating:
·
Seal the container
and refrigerate for at least two days before serving.
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