Chewy Sea Grapes Jangajji (Pickled Sea Grapes)
How to Make Delicious Sea Grapes Jangajji (Pickled Sea Grapes)
Introducing chewy and delicious Jangajji made with sea grapes (also known as ‘Gompi’ or ‘Soe Miyeok’)! While many are familiar with seaweed like miyeok, gim, and kelp as daily side dishes, and maesaengi has gained popularity as a nutritious food often paired with oysters, Gompi’s culinary applications beyond simple dipping in chojang are less known. Despite appearing unassuming and affordable, Gompi is a treasure trove of oceanic nutrients. You might have encountered this delightful pickle in Korean fine dining restaurants. This recipe focuses on preserving the fresh, chewy texture of Gompi, using only Gompi itself, garlic, and spicy green chili peppers (cheongyang peppers). The resulting sweet and sour flavor is incredibly addictive – you’ll find yourself reaching for it repeatedly, only to lament when it’s all gone! I initially made two bundles which disappeared incredibly fast, and now I’m sharing this ‘can’t-get-enough’ Gompi recipe. I’ve actually bought three more bundles from the market today to make Jangajji as a gift for my uncle’s upcoming birthday. It’s an affordable yet elegant gift that’s sure to impress! ^^
Ingredients- 2 bundles of Gompi (sea grapes)
- 750g water
- 500g soy sauce
- 5 Cheongyang chili peppers
- 250g sugar
- 1 onion
- 250g vinegar
- 100g garlic
Cooking Instructions
Step 1
Prepare two bundles of Gompi, cut into bite-sized pieces. Add about 5 Cheongyang chili peppers according to your spice preference, and 100g of garlic (about one or two bulbs), sliced thinly or minced. One onion, sliced into thick strips, will add a lovely crunch and sweetness. ^^
Step 2
Now, let’s make the delicious pickling liquid that defines the Jangajji’s flavor! I’ve found this ratio to be perfectly balanced – not too salty, with just the right amount of sweet and sour. It’s my secret golden recipe for Gompi Jangajji: 750g water, 500g soy sauce, 250g sugar, and 250g vinegar. (Ratio: Water 1.5 : Soy Sauce 1 : Sugar 0.5 : Vinegar 0.5)
Step 3
Avoid boiling for too long; just heat it enough for the sugar to dissolve completely. Then, pour the hot liquid over the prepared Gompi and other ingredients. Transfer everything to an airtight container or jar, ensuring a good seal to prevent air from entering. While it’s enjoyable right away, letting it chill in the refrigerator for about a day will allow the flavors to meld beautifully. *^^*
Step 4
If you have any leftover pickling liquid, don’t discard it! You can use it to make another delightful side dish. Thickly slice the remaining onion and thinly slice the garlic, then let them soak in the leftover soy sauce mixture. This creates a wonderfully sweet and sour condiment, offering a distinct flavor profile compared to regular pickled onions or simple pickles.
