Crispy Radish Stalk Jangajji (Pickled Dish)
How to Make Crispy Radish Stalk Jangajji: A Simple Recipe from Kim Jin-ok’s Kitchen
Hello everyone! Today, I’m excited to share a recipe for Jangajji made with radish stalks, known for its wonderfully crisp texture. Similar to the stir-fried radish stalk dish I shared previously, the key is in properly rehydrating and preparing the dried stalks. This Jangajji is a perfect side dish for meals or even a delightful snack. Let’s get started!
Ingredients
- Rehydrated radish stalks 470g
- Anchovy-kelp broth 200ml
- Soy sauce 4/5 cup (approx. 140g)
- Sugar 1/2 cup (approx. 60g)
- Vinegar 2/3 cup (approx. 80g)
- Mirin (sweet rice wine) 3 Tbsp (approx. 20g)
- Onion 1/2
- Cheongyang chili peppers 5
- Water 100ml
Cooking Instructions
Step 1
First, prepare 100g of dried radish stalks. Rinse them under running water about three times until clean. Then, soak them in cold water, ensuring they are fully submerged, and let them rehydrate for 1 hour. If you have rice water (sseungmul), soaking them in rice water is also a great option for enhanced flavor. Typically, 1 hour is sufficient for rehydration, but depending on how dry the stalks are, you might need to soak them for 1.5 to 2 hours or even longer. (Refer to the instructions on the packaging if available. Dried radish stalks are affordably sold online.) Once rehydrated, drain the stalks thoroughly using a colander.
Step 2
Now, bring a pot of water to a boil, enough to generously cover the radish stalks, and add a small pinch of salt. Carefully add the rehydrated radish stalks to the boiling water and blanch them for just 15 to 30 seconds. Immediately transfer them to cold water to rinse, then drain them well in a colander. You’ll notice the ends of the radish stalk stems can be tough; trim these off. Cut the stalks into manageable pieces, about 5cm in length. The total weight of the prepared, rehydrated radish stalks should be around 470g. (For reference, when I prepared 100g of dried stalks last time, I got 400g of rehydrated stalks; today, it’s 470g. This recipe is designed for approximately 400-500g of rehydrated radish stalks.)
Step 3
Place the prepared and cut radish stalks into your chosen container. Now, chop half an onion into large pieces and slice the 5 Cheongyang chili peppers into similar sizes. Arrange these vegetables attractively on top of the radish stalks. (Feel free to omit the onion and chili peppers if they are not to your preference.)
Step 4
It’s time to make the pickling brine. In a pot, combine 200ml of anchovy-kelp broth and 100ml of water. Add 4/5 cup (approx. 140g) of soy sauce, 1/2 cup (approx. 60g) of sugar, and 3 Tbsp (approx. 20g) of mirin. Turn the heat to high and stir with a wooden spoon while bringing the mixture to a boil, ensuring the sugar doesn’t burn at the bottom. Once the brine begins to boil, continue to simmer for 30 seconds, then immediately turn off the heat. After turning off the heat, stir in 2/3 cup (approx. 80g) of vinegar. Give it one quick stir, and then immediately pour the hot brine over the radish stalks in the container. (Tip: Adding the vinegar after boiling the brine preserves its fresh aroma. You can also adjust the amounts of soy sauce, sugar, and vinegar to your taste after boiling the brine.)
Step 5
Cover the Jangajji container tightly with a lid and let it sit at room temperature for about 10 hours. Afterward, transfer it to the refrigerator and let it age for another day or two. This aging process will allow the flavors to meld beautifully, resulting in an even more delicious Jangajji. (Tip: Usually, the radish stalks are heavy enough to stay submerged in the brine. However, if they tend to float, place a small plate or weight on top of the stalks before covering with the lid.)
