Crisp and Spicy Garlic Scape & Cheongyang Pepper Jangajji (Pickles)
Easy Jangajji Recipe: Garlic Scapes and Cheongyang Peppers for a Summer Appetizer
Tired of cooking in the summer heat? These refreshing jangajji (Korean pickles) are the perfect solution to stimulate your appetite! Made with seasonal Korean garlic scapes and fiery Cheongyang peppers, this recipe is simple and delicious, bringing a burst of flavor to any meal.
Ingredients- 20 Cheongyang peppers
- 300g garlic scapes
Brine Base- 200ml soy sauce
- 200ml water
- 1/2 cup raw sugar (or granulated sugar)
- 100ml vinegar
- 1 piece dried kelp (dashima, approx. 5x5cm)
- 200ml soy sauce
- 200ml water
- 1/2 cup raw sugar (or granulated sugar)
- 100ml vinegar
- 1 piece dried kelp (dashima, approx. 5x5cm)
Cooking Instructions
Step 1
First, let’s prepare the flavorful brine base that will define the taste of your jangajji. In a pot, combine 200ml soy sauce, 200ml water, 1/2 cup raw sugar (or granulated sugar), and 100ml vinegar. Mix well. This 2:2:1:1 ratio is the fundamental golden ratio for jangajji brine. Add a piece of dried kelp (dashima) for an extra umami boost, and bring it to a boil over medium-high heat. Once the brine starts boiling, reduce the heat to low and simmer for 1-2 more minutes. Then, turn off the heat and remove the kelp. While the brine is cooling, you can start preparing the vegetables to save time.
Step 2
Thoroughly cleaning the garlic scapes is key. In a bowl, mix 1 tablespoon of baking soda with 2 tablespoons of vinegar and fill with enough water to cover the scapes. Let the garlic scapes soak for about 5 minutes, then rinse them thoroughly under running water. This method helps remove any residual pesticides. After rinsing, drain the garlic scapes completely and trim them into bite-sized pieces, about 5-6cm long.
Step 3
Similarly, wash the Cheongyang peppers using the same baking soda and vinegar water mixture. Remove the stems and cut them into lengths similar to the garlic scapes. This way, you won’t need to chop them further when serving. Alternatively, if you prefer to pickle them whole, use a toothpick to poke 2-3 holes in each pepper. This allows the brine to penetrate deeply, resulting in a more flavorful pickle.
Step 4
It’s best to use sterilized glass jars for your jangajji. Ensure the jars are completely dry after sterilizing. Neatly pack the prepared Cheongyang peppers into the sterilized glass jar. Then, pour the hot brine (which has been boiled and slightly cooled) over the peppers until they are fully submerged. That’s it for the pepper jangajji – simple, right?
Step 5
Making the garlic scape jangajji follows the same process. Place the prepared garlic scapes attractively into another sterilized and dried glass jar. Again, pour the hot brine over the scapes, ensuring they are completely covered. Your garlic scape jangajji is now ready to be preserved. You can make them separately or even combine both ingredients in one jar for a mixed pickle.
Step 6
This is a crucial step for the final flavor. It’s important to pour the brine while it’s still hot. This helps maintain the crispness of the vegetables and prevents spoilage. After pouring the brine, seal the jars tightly and let them sit at room temperature for about a day. Once the brine has completely cooled, transfer the jars to the refrigerator to mature. You can start enjoying them after 2-3 days. They are a perfect accompaniment to rich dishes like grilled pork belly on hot summer days, cutting through the richness and enhancing your appetite. These magical pickles will make you crave another bowl of rice, even on days when you have no appetite!
