Fragrant & Tender Chamnamul Jangajji (Pickled Potherb Mustard)
The Best Jangajji! Incredibly Tender and Aromatic Chamnamul Jangajji
Leafy jangajji can easily become tough, making many hesitant to make it. This recipe guarantees a jangajji that is never tough and perfectly seasoned, not too salty. As someone who enjoys making various jangajji, this Chamnamul Jangajji is consistently the most popular. Trust this recipe and give it a try!
Ingredients- 2kg Chamnamul (Potherb Mustard)
- 500g Guk-ganjang (Soup Soy Sauce)
- 800g Hwanman Vinegar
- 1000g Sugar
- 1000g Water
- 200g Jin-ganjang (Regular Soy Sauce)
Cooking Instructions
Step 1
First, let’s prepare the pickling brine. Combine the Jin-ganjang, Guk-ganjang, sugar, water, and vinegar according to the given ratios. You don’t need to boil it separately; you can mix and use it as is. However, if you are using tap water, it’s best to boil it first and then let it cool completely before use.
Step 2
Wash the Chamnamul thoroughly and multiple times. It’s a good idea to trim any messy stems while washing. For easier handling, I like to tie them into bundles with rubber bands. This makes blanching and squeezing out water much more convenient.
Step 3
Bring a pot of water to a rolling boil, then turn off the heat. Dip the stems of the Chamnamul first for a moment, then submerge the leaves for about 10 seconds, front and back, just enough to lightly blanch them. The key is to remove them immediately after the leaves touch the hot water.
Step 4
Be very careful! Do not submerge the entire Chamnamul, including the leaves, in the hot water for too long. Blanching them lightly is crucial to maintain their crisp texture. Remove them as soon as the leaves touch the water.
Step 5
Immediately after blanching, transfer the Chamnamul to a bowl of cold water to cool down. This step helps preserve its fresh green color and crisp texture.
Step 6
Once cooled in the cold water, squeeze out as much moisture as possible with your hands. Gently gather the Chamnamul into bundles and wring them out thoroughly. Removing excess water is essential to prevent the jangajji from becoming mushy later.
Step 7
Arrange the well-drained Chamnamul bundles neatly in your pickling jar. To prevent them from falling apart when you add the brine, you can use one of the longer stems to tie the bundle together. This makes it easier to take out and serve later.
Step 8
Now, pour the cooled pickling brine over the Chamnamul. It takes about 3 days for the flavors to fully penetrate the stems and leaves and become perfectly seasoned. You can leave it at room temperature, but given the current heat, it’s highly recommended to store it directly in your refrigerator to prevent spoilage.
Step 9
Voila! Your delicious Chamnamul Jangajji is ready. It’s tender, retains its wonderful fragrance, and makes a fantastic side dish for rice. ^^
Step 10
This homemade Chamnamul Jangajji makes a lovely gift for neighbors. The stems are particularly appealing for their texture, and letting it soak in the brine for about 3 days allows the flavors and aroma to meld beautifully. Enjoy it after 3 days! ^^
