Simple Jangajji with Cham Sauce
Crispy Summer Delicacy! Super Easy Jangajji Recipe with Cham Sauce
When you lose your appetite in the summer, don’t worry! We introduce a crispy and delicious jangajji that you can easily make with just Cham Sauce. It creates a deep flavor without complex seasonings, making it a perfect summer side dish.
Main Ingredients
- 100g Onion
- 4 Cheongyang Peppers (spicy green peppers)
- 70g Garlic
- 150g Cucumber
- Cham Sauce (enough to cover the ingredients)
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the jangajji. Peel the onion and slice it into bite-sized pieces. Remove the stems from the Cheongyang peppers and chop them finely. You can use whole garlic cloves or slice them. Wash the cucumbers thoroughly and slice them into half-moon shapes about 0.5cm thick. Feel free to adjust the size and shape of the ingredients according to your preferred texture.
Step 2
Sterilize a glass jar to store the jangajji. You can do this by boiling the jar in water or using a dishwasher. Once the jar is sterilized, neatly layer the prepared onion, Cheongyang peppers, garlic, and cucumber inside. It’s good to leave a little space rather than filling the jar too tightly.
Step 3
Now, it’s time to add the Cham Sauce, the key to the flavor. Pour enough Cham Sauce into the jar so that the ingredients are about 2/3 submerged. It’s important to adjust the amount of Cham Sauce so that all ingredients are covered. Tightly close the lid and refrigerate for at least one day to let it mature. Even after one night, it will have a basic flavor.
Step 4
Voila! Your crispy and delicious Jangajji with Cham Sauce is ready. It’s tasty the next day, but as time passes, the Cham Sauce flavor will deeply infuse into the ingredients, offering an even richer taste. On hot summer days, this will be a perfect side dish to stimulate your appetite! Since it’s a super simple recipe where you just add sauce after preparing the vegetables, be sure to give it a try!
