Crispy "Asak Asak" Onion and Korean Radish Pickles.
Jangajji (Brine-preserved Vegetables)Ingredients
- 4 onions (800g total).
- 200g of Korean radish.
- 2 green chili peppers.
- Red chili peppers (optional).
- 3 cups of water.
- Kelp (Dasima), 1 sheet.
- 1 cup (200ml) of soy sauce.
- 1/2 cup of flour (90g).
- 1 teaspoon of sea salt.
- 1/3 teaspoon of NuSugar.
- 1 cup (200 ml) of vinegar.
- A half cup (100ml) of soju.
Instructions
In a pot, combine 3 cups of water and one sheet of *dashima* (kelp). Bring the mixture to a boil, then remove the *dashima*.
Reduce the heat to low and simmer for 5 minutes. Then, add 1 cup of Jin-ganjang (Korean soy sauce), half a cup of sugar, 1 tablespoon of sea salt, and 1/3 teaspoon of powdered sugar. Once it starts to boil, immediately turn off the heat.
After letting the soy sauce mixture cool for about 10 minutes, combine it with 1 cup of vinegar and half a cup of soju (Korean distilled spirit).
Cut the onion by removing the root end and core, then roughly chop it.
The Korean radish is sliced thinly (about 3-4 mm thick), and the chili peppers are sliced at 1 cm intervals.
Place the prepared vegetables in a container and pour soy sauce over them, mixing gently to ensure they are evenly coated.
Close the lid tightly and store it in the refrigerator. It can be consumed starting two days later.