Crisp Cucumbers and Sweet Onions: Super Simple Jangajji Using Leftover Brine
Quickly Make Delicious Cucumber and Onion Jangajji with Leftover Jangajji Brine!
If you have leftover jangajji brine from making other pickled dishes, don’t throw it away! With just fresh onions and crisp cucumbers, you can easily create a wonderful side dish. This recipe revitalizes the savory flavor using recycled brine and adds freshness with simple ingredients. Make this delicious jangajji today!
Jangajji Ingredients- 3-4 fresh onions (adjust to size)
- 5 cucumber peppers (for a crisp texture)
- 2 Cheongyang peppers (for a spicy kick)
Jangajji Seasoning- 500-600ml leftover jangajji brine (reuse brine from previous jangajji)
- 500-600ml leftover jangajji brine (reuse brine from previous jangajji)
Cooking Instructions
Step 1
First, peel and thoroughly wash the fresh onions. After washing, pat them completely dry with paper towels. Then, cut the onions into bite-sized pieces. The sweetness of the onions will enrich the flavor of the jangajji.
Step 2
Finely chop the 2 Cheongyang peppers. Slice the cucumber peppers into large, diagonal pieces. (Tip: If you have someone who doesn’t like spicy food, it’s helpful to cut the peppers differently or use different types so they can easily distinguish them. For example, slice the cucumber peppers into larger pieces and the Cheongyang peppers smaller.)
Step 3
Place all the prepared onions and peppers into a clean container or airtight jar. Arranging them without overlapping too much will help the brine penetrate evenly.
Step 4
I used the leftover brine from making ‘Perfect Cucumber Jangajji’ previously. (Refer to recipe: *@6932972 Perfect Cucumber Jangajji Recipe). If you plan to store the jangajji for a long time, it’s best to pour the leftover brine into a pot, bring it to a rolling boil, and then let it cool completely before pouring it over the vegetables. However, if you plan to eat it within 2-3 days like I do, you can pour it directly without boiling for a fresh taste.
Step 5
Now, pour the prepared brine evenly over the onions and peppers in the container. Seal the lid tightly and refrigerate for 2-3 days to allow the flavors to meld. The jangajji will be crisp and delicious! For better flavor distribution, flip the contents once in a while.
Step 6
Don’t throw away the leftover brine after making delicious jangajji! By using fresh onions and crisp cucumber peppers, you can easily make another delightful variation of jangajji. Make this simple yet delicious side dish that the whole family can enjoy – definitely give it a try! ^^
