Chewy and Delicious Sea Gourd Jangajji (Pickled Sea Gourd)
A Recipe for Delicious, Chewy Sea Gourd Jangajji Made with Seasonal Sea Gourd (Iron Seaweed)
Try making this sweet, sour, and savory jangajji with sea gourd (also known as iron seaweed), featuring a wonderfully chewy texture! Available from November to spring, sea gourd is delicious simply blanched and dipped in gochujang sauce or stir-fried, but jangajji is the best way to enjoy it over a longer period. This super simple sea gourd jangajji, ready to eat after just one day, is a perfect side dish for rice. The porous sea gourd, belonging to the same family as seaweed, is known to be beneficial for liver health. Rich in dietary fiber and alginic acid, it helps improve gut health, detoxify heavy metals, and support vascular health. Make this healthy and delicious sea gourd jangajji right away!
Main Ingredients- 1.2kg blanched sea gourd (iron seaweed)
- 2 Tbsp coarse salt
- 2 Cheongyang chili peppers
- 1 Red chili pepper
Jangajji Sauce- 4 cups water (800ml)
- 3 cups soy sauce (600ml)
- 2 cups plum extract (400ml)
- 1 cup vinegar (200ml)
- 1/2 cup soju (100ml)
- 4 cups water (800ml)
- 3 cups soy sauce (600ml)
- 2 cups plum extract (400ml)
- 1 cup vinegar (200ml)
- 1/2 cup soju (100ml)
Cooking Instructions
Step 1
The sea gourd you receive will be around 1.2kg, but the volume may decrease slightly after blanching. First, rinse the sea gourd in clean water, then add 2 tablespoons of coarse salt and rub it vigorously to wash it thoroughly. This step removes the sticky mucus.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Add 1 tablespoon of coarse salt. Place the cleaned sea gourd in the boiling water and blanch for about 1-2 minutes. The sea gourd will turn a vivid green color; remove it immediately. Overcooking can make it mushy. Immediately rinse the blanched sea gourd under cold water to cool it down and drain any excess water completely. Rinsing it in water with a little vinegar can help eliminate any fishy smell.
Step 3
While the sea gourd is draining, it’s time to make the jangajji sauce. In a pot, combine 4 cups of water, 3 cups of soy sauce, and 2 cups of plum extract. Mix well with a whisk.
Step 4
Place the pot with the sauce mixture on the stove and bring it to a boil. As soon as it starts to boil, turn off the heat.
Step 5
With the heat off, add 1 cup of vinegar and 1/2 cup of soju. The vinegar adds a sour taste and helps remove fishiness, while the soju prevents the growth of unwanted bacteria and the formation of mold. Stir well and let the sauce cool completely.
Step 6
Cut the drained sea gourd into bite-sized pieces. Typically, cutting them into 5-7cm lengths makes them easy to pick up with chopsticks.
Step 7
Arrange the cut sea gourd neatly in a clean storage container. Add the 2 Cheongyang chili peppers and 1 red chili pepper, sliced into large pieces, amongst the sea gourd for added flavor and visual appeal.
Step 8
Once the jangajji sauce has cooled completely, pour it evenly over the sea gourd in the container. Ensure the sea gourd is fully submerged in the sauce.
Step 9
Close the lid of the container and let it sit at room temperature for one day to pickle. After a day, pour out the pickling liquid, bring it to a boil again, let it cool completely, and then pour it back into the container. This step enhances the flavor and improves preservation. Afterward, store it in the refrigerator. After just one day, the flavor is not too salty, and the chewy texture is truly exceptional!
Step 10
Rich in minerals, sea gourd (iron seaweed) is also said to be good for preventing constipation, so be sure to enjoy it! The abundant dietary fiber and alginic acid in sea gourd help improve the gut environment, and its sticky mucilage is said to be effective in adsorbing and excreting harmful substances like heavy metals and fine dust. It also strengthens the liver, clarifies blood vessels, and is a good source of calcium, making it an even healthier choice!
