Fragrant Wild Chive Pickle (Gomchwi Jangajji)
Making Aromatic Wild Chive Jangajji, Bursting with Spring Flavors
Capture the fresh scent of spring by making this delicious Wild Chive Jangajji with tender asparagus. It’s the perfect accompaniment for rice, especially when your appetite is low!
Jangajji Ingredients- Wild Chives (Gomchwi) – 4 bundles
- Asparagus Tips (Dureupsoon) – 2 handfuls
Aromatic Broth Ingredients- Pear – 1/2
- Apple – 1/2
- Scallion Roots (well-washed) – a small amount
- Whole Peppercorns – 10-15 grains
- Dried Red Chili Peppers – 2
- Garlic Cloves (with skin) – 3-4
- White Part of Leek – 1 stalk
- Onion – 1/2
- Dried Kelp (Dashima, 5x5cm) – 3 sheets
- Water – 10 cups (approx. 2L)
Golden Ratio Brine- Soy Sauce (for soup) – 3 cups (approx. 540ml)
- Broth – 3 cups (approx. 540ml)
- Vinegar – 1.5 cups (approx. 270ml)
- Plum Extract (Maesilcheong) – 1/3 cup (approx. 60ml)
- Sake (or Mirin) – 1/3 cup (approx. 60ml)
- Pear – 1/2
- Apple – 1/2
- Scallion Roots (well-washed) – a small amount
- Whole Peppercorns – 10-15 grains
- Dried Red Chili Peppers – 2
- Garlic Cloves (with skin) – 3-4
- White Part of Leek – 1 stalk
- Onion – 1/2
- Dried Kelp (Dashima, 5x5cm) – 3 sheets
- Water – 10 cups (approx. 2L)
Golden Ratio Brine- Soy Sauce (for soup) – 3 cups (approx. 540ml)
- Broth – 3 cups (approx. 540ml)
- Vinegar – 1.5 cups (approx. 270ml)
- Plum Extract (Maesilcheong) – 1/3 cup (approx. 60ml)
- Sake (or Mirin) – 1/3 cup (approx. 60ml)
Cooking Instructions
Step 1
The first crucial step is thoroughly cleaning the wild chives and asparagus tips. Fill a large bowl with plenty of water and add 1 tablespoon of vinegar. Submerging the greens in this vinegar-water solution for about 10 minutes helps effectively remove any dirt, debris, and potential pesticide residue. Afterward, rinse them thoroughly under running water and drain them well.
Step 2
While the greens are draining, we’ll prepare the broth that forms the base of our jangajji’s flavor. You can simply use plain water, but making a rich broth with ingredients like dried anchovies or kelp will add a much deeper, savory dimension. For this recipe, I’ve opted to omit anchovies to highlight the natural flavors of the vegetables.
Step 3
Combine all the broth ingredients in a pot and bring to a boil. Let it simmer gently until the liquid reduces by about half from the initial volume. About 15 minutes into simmering, add a few clean, dried shiitake mushrooms just before turning off the heat to infuse an extra layer of aroma. Once cooked, strain the broth through a sieve, discarding the solids to obtain a clear, flavorful liquid.
Step 4
In a bowl, combine the prepared clear broth, soy sauce, vinegar, sweet plum extract, and sake. Stir well with a spoon until all ingredients are thoroughly dissolved, creating your perfectly balanced jangajji brine.
Step 5
Carefully layer the drained wild chives and asparagus tips into your sterilized jar or container. Gently ladle the warm brine over them, ensuring the greens are fully submerged. Use chopsticks or a clean utensil to gently press down and settle the greens. Finally, place a heavy plate or clean stone on top to keep everything submerged and ensure even pickling.
Step 6
Once assembled, let the jangajji cool down slightly before sealing the container and refrigerating. For the best flavor, allow it to mature for at least 3 days to a week. This aromatic Wild Chive Jangajji can be stored in the refrigerator for up to a year, becoming a delicious addition to your meals whenever you desire!
