Aromatic Lovage and Garlic Scape Jangajji (Not Salty!)
A Not-Too-Salty Jangajji with Lovage and Garlic Scapes, Capturing Spring’s Essence
Try making delicious jangajji with seasonal lovage before it disappears! This recipe uses a secret method to make it less salty and full of umami, perfect for everyone to enjoy. It’s a fantastic side dish that will boost your appetite, making you reach for more rice.
Jangajji Ingredients- 700g Lovage (Bangpumnamul)
- 350g Garlic Scapes
- 1 Tbsp Coarse Sea Salt (for blanching lovage)
- 4 Cheongyang Peppers
- 1 Onion
Golden Ratio Jangajji Seasoning- 400ml Soy Sauce (Brewed)
- 400ml Anchovy-Kelp Broth
- 400ml Plum Extract
- 200ml Tuna Extract (or Fish Sauce)
- 200ml Vinegar
- 200ml Soju (or Rice Wine)
- 400ml Soy Sauce (Brewed)
- 400ml Anchovy-Kelp Broth
- 400ml Plum Extract
- 200ml Tuna Extract (or Fish Sauce)
- 200ml Vinegar
- 200ml Soju (or Rice Wine)
Cooking Instructions
Step 1
First, trim off the tough stems from the fresh lovage and wash it thoroughly under running water. Place the washed lovage in a colander to drain well.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Once boiling, add 1 tablespoon of coarse sea salt, then briefly blanch the lovage. Be careful not to over-blanch, as this can make the texture mushy.
Step 3
Immediately remove the blanched lovage and rinse it under cold water several times to cool it down. After rinsing, drain it thoroughly in a colander. Any remaining water can cause the jangajji to spoil faster.
Step 4
Prepare the garlic scapes by cleaning them and cutting them into bite-sized pieces (about 3-4 cm long). If they are too long, they can be awkward to eat.
Step 5
Remove the stems from the Cheongyang peppers and chop them finely to add a touch of spice. Peel the onion and slice it thinly or chop it coarsely. These vegetables will add depth to the flavor of the jangajji.
Step 6
Now it’s time to combine all the ingredients. In a clean, sterilized jar or container, layer the drained lovage, chopped garlic scapes, onion, and Cheongyang peppers.
Step 7
In a pot, combine the jangajji seasoning ingredients: soy sauce, anchovy-kelp broth, plum extract, and tuna extract. Bring this mixture to a boil. Once it boils, turn off the heat.
Step 8
While the seasoning mixture is still hot, turn off the heat and stir in the soju and vinegar. Soju helps prevent bacterial growth, and vinegar adds a pleasant tanginess while aiding preservation.
Step 9
Pour the hot seasoning mixture directly over the layered vegetables in the container. Ensure the liquid covers all the ingredients completely.
Step 10
To prevent the vegetables from floating, place a small plate or a weight on top. Once the jangajji has cooled completely, cover the container and refrigerate for 2-3 days to allow it to mature into a delicious condiment.
Step 11
After patiently waiting for 3 days, your fragrant and flavorful Lovage and Garlic Scape Jangajji will be ready to enjoy! It’s perfect as a side dish with rice or even as a light accompaniment to drinks.
