Jangajji (Korean Soy Sauce Pickles)
Jangajji (Korean Soy Sauce Pickles)
Ingredients
For the Pickling Liquid
- 1 cup soy sauce
- 1 cup vinegar
- 1 cup granulated sugar
- 1 teaspoon whole black peppercorns, or to taste
For the Vegetables
- 2 cucumbers, small, sliced into 1/4-inch rounds or spears
- 4 Korean green peppers, sliced into 1-inch pieces
- 1/2 pound asparagus, tough ends trimmed, cut into 2-inch pieces
- 2 cups cabbage, chopped into 1-inch pieces
- 1/2 onion, medium, thinly sliced
Instructions
- 1
Thoroughly wash all vegetables. Prepare them by slicing the cucumbers into 1/4-inch rounds or spears, cutting the Korean green peppers into 1-inch pieces, trimming the tough ends of the asparagus and cutting them into 2-inch pieces, chopping the cabbage into 1-inch pieces, and thinly slicing the onion.
⏱️ 15 min
- 2
Place all the prepared vegetables and the whole black peppercorns into a large, clean, non-reactive container or jar that can be sealed.
⏱️ 5 min
- 3
In a separate bowl, whisk together the soy sauce, vinegar, and granulated sugar until the sugar is fully dissolved.
⏱️ 2 min
- 4
Pour the prepared pickling liquid over the vegetables in the container, ensuring all vegetables are submerged. If necessary, use a plate or a smaller lid to keep the vegetables pressed down under the liquid.
⏱️ 1 min
- 5
Cover the container and let the vegetables marinate at room temperature overnight, or for at least 12-18 hours.
⏱️ 720 min
- 6
The next day, carefully drain only the pickling liquid from the vegetables into a saucepan. Leave the vegetables in the container.
⏱️ 2 min
- 7
Bring the drained pickling liquid to a rolling boil over medium-high heat. Let it boil for 2-3 minutes.
⏱️ 5 min
- 8
Immediately and carefully pour the hot boiling liquid back over the vegetables in the container. This step helps to maintain the crispness of the vegetables.
⏱️ 1 min
- 9
Allow the Jangajji to cool completely to room temperature before covering and refrigerating. This cooling process can take several hours.
⏱️ 30 min
- 10
Once cooled, refrigerate the Jangajji. It is best enjoyed after chilling for at least a few hours, and can be stored in the refrigerator for several weeks.
Kitchen Tools
Nutrition Facts (per serving)
Jangajji (Korean Soy Sauce Pickles)
For the Pickling Liquid
- 1 cup soy sauce
- 1 cup vinegar
- 1 cup granulated sugar
- 1 teaspoon whole black peppercorns, or to taste
For the Vegetables
- 2 cucumbers, small, sliced into 1/4-inch rounds or spears
- 4 Korean green peppers, sliced into 1-inch pieces
- 1/2 pound asparagus, tough ends trimmed, cut into 2-inch pieces
- 2 cups cabbage, chopped into 1-inch pieces
- 1/2 onion, medium, thinly sliced
Instructions
- 1
Thoroughly wash all vegetables. Prepare them by slicing the cucumbers into 1/4-inch rounds or spears, cutting the Korean green peppers into 1-inch pieces, trimming the tough ends of the asparagus and cutting them into 2-inch pieces, chopping the cabbage into 1-inch pieces, and thinly slicing the onion.
⏱️ 15 min - 2
Place all the prepared vegetables and the whole black peppercorns into a large, clean, non-reactive container or jar that can be sealed.
⏱️ 5 min - 3
In a separate bowl, whisk together the soy sauce, vinegar, and granulated sugar until the sugar is fully dissolved.
⏱️ 2 min - 4
Pour the prepared pickling liquid over the vegetables in the container, ensuring all vegetables are submerged. If necessary, use a plate or a smaller lid to keep the vegetables pressed down under the liquid.
⏱️ 1 min - 5
Cover the container and let the vegetables marinate at room temperature overnight, or for at least 12-18 hours.
⏱️ 720 min - 6
The next day, carefully drain only the pickling liquid from the vegetables into a saucepan. Leave the vegetables in the container.
⏱️ 2 min - 7
Bring the drained pickling liquid to a rolling boil over medium-high heat. Let it boil for 2-3 minutes.
⏱️ 5 min - 8
Immediately and carefully pour the hot boiling liquid back over the vegetables in the container. This step helps to maintain the crispness of the vegetables.
⏱️ 1 min - 9
Allow the Jangajji to cool completely to room temperature before covering and refrigerating. This cooling process can take several hours.
⏱️ 30 min - 10
Once cooled, refrigerate the Jangajji. It is best enjoyed after chilling for at least a few hours, and can be stored in the refrigerator for several weeks.