Kelp pickles (dashima jangajji).
Jangajji (Brine-preserved Vegetables)Ingredients
- Salt-cured kelp (dashima), 600g (two bundles).
- 1 cup of sugar (approximately 200 ml).
- 2 cups of water.
- 1 1/2 cups of soy sauce.
- 1 slice of ginger.
- 3 green chili peppers (Cheongyang chili peppers).
- One cup of soju.
- Half a cup of vinegar.
- One teaspoon of doenjang (Korean fermented soybean paste).
Instructions
Soak the salted kelp in cold water for 30 minutes to remove all the salt, then cut it into bite-sized pieces.
To ensure that the marinade penetrates well, use a fork to poke holes in the green chili peppers.
In a pot, combine 2 cups of water, 2 and a half cups of Jin-ganjang (Korean soy sauce), and 1 cup of sugar. Add some slices of fresh ginger. Bring the mixture to a boil, then reduce the heat to medium and simmer for an additional 5 minutes.
After extinguishing the fire and letting it cool slightly, add one cup of soju (Korean distilled spirit) and half a cup of vinegar.
Add a teaspoon of doenjang (Korean fermented soybean paste) to a sieve and dissolve it in soy sauce water.
Place the dashima (kelp) and green chili peppers in a prepared container, then pour in the cooled soy sauce mixture.
Consume after aging in the refrigerator for 3-4 days.