Pickled green onions (jangajji).
Jangajji (Brine-preserved Vegetables)⏱ 20min👥 4 servings
Ingredients
- Green onions, a moderate amount.
- 7 green chili peppers.
- 2 red chili peppers.
- 1 sheet of dried kelp (kombu).
- 250g of soy sauce (approximately 1.5 paper cups).
- Hwanmansik vinegar, 160g (equivalent to 1 cup in a paper cup).
- 75 grams of sugar (approximately 0.5 cups).
- 329 grams of water (approximately two paper cups).
- 160g of soju (approximately one paper cup).
- 110g of corn syrup (approximately 0.5 cups).
Instructions
1
Slice the green onions to a thickness of 2 cm, and slice the jalapeño peppers and red chili peppers to a thickness of 1.5 cm.
2
In a bowl, combine soy sauce, vinegar, sugar, water, soju (Korean distilled spirit), and corn syrup. Stir until the sugar and corn syrup are fully dissolved.
3
Place green onions, chili peppers, and dried kelp in a container.
4
Pour in the prepared marinade and store it at 7 degrees Celsius (room temperature) for two days.
5
Consume after storing in the refrigerator for two days.
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