Fragrant and Slightly Bitter Chungcheongnam-do Mugwort Jangajji
Easy Homemade Recipe for Healthy and Flavorful Mugwort Jangajji
Introducing the delightfully bitter and aromatic Mugwort Jangajji, a spring delicacy that awakens your appetite. Mugwort is cherished for its unique scent and pleasantly bitter taste, making it a popular spring dish. Pickled in a sweet and sour sauce, this jangajji is a fantastic accompaniment to grilled meats. It’s also a precious ingredient known to help alleviate headaches and migraines, and reduce inflammation in the body. Make a generous batch to enjoy with your family throughout the summer for a healthy and delicious meal!
Main Ingredients
- 800g fresh mugwort leaves
- 5 cloves garlic
- 2 Cheongyang peppers (Korean chili peppers)
Jangajji Brine
- 3 cups soy sauce (jin-ganjang)
- 3 cups water
- 3 cups granulated sugar
- 3 cups vinegar
- 3 cups soju (Korean distilled spirit)
For Blanching Mugwort
- 1 tablespoon coarse salt
- 3 cups soy sauce (jin-ganjang)
- 3 cups water
- 3 cups granulated sugar
- 3 cups vinegar
- 3 cups soju (Korean distilled spirit)
For Blanching Mugwort
- 1 tablespoon coarse salt
Cooking Instructions
Step 1
First, peel the tough outer skin from the fresh mugwort leaves and wash them thoroughly under running water. Bring about 1 liter of water to a boil in a pot and add 1 tablespoon of coarse salt. Once the water is boiling vigorously, add the prepared mugwort leaves and blanch them quickly for about 30 seconds to 1 minute. Be careful not to over-blanch, as they can become mushy. Immediately transfer the blanched mugwort leaves to cold water to cool them down, then rinse them several times under cold running water until clean.
Step 2
To reduce the bitterness, soak the blanched mugwort leaves in cold water for one day. It’s best to change the water periodically. If you enjoy the natural slightly bitter taste of mugwort, you can proceed to the next step immediately after blanching. After soaking for a day, rinse the mugwort leaves again in cold water, ensuring no dirt or debris remains. Then, drain them thoroughly in a colander. It’s crucial to remove excess water, as too much moisture can dilute the flavor of the jangajji.
Step 3
Peel the fresh garlic cloves and trim off the root ends with a knife for a clean finish. Then, slice the garlic thinly into even rounds (pancakes), being careful not to crush them.
Step 4
Slice the Cheongyang peppers diagonally into about 0.5 cm thick pieces. Removing the seeds will reduce the spiciness slightly. Adjust the quantity according to your preference.
Step 5
Let’s make the soy sauce brine that determines the jangajji’s flavor. In a pot, combine 3 cups each of soy sauce, water, granulated sugar, vinegar, and soju in a 1:1:1:1:1 ratio. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 5 more minutes, stirring until the sugar is completely dissolved and the alcohol has evaporated. Allow the cooked brine to cool completely. Hot brine can affect the texture of the ingredients, so it’s essential to use it only after it has cooled down.
Step 6
Place the thoroughly drained mugwort leaves into a clean container. Arrange the thinly sliced garlic and diagonally cut Cheongyang peppers attractively on top. Pour the completely cooled soy sauce brine over the ingredients, ensuring they are fully submerged. Cover the container and let it ferment at room temperature for one day. Then, refrigerate for another 1-2 weeks to allow the flavors to meld further, resulting in an even richer Mugwort Jangajji.
