Korean radish lettuce wraps with pickled radish.
Jangajji (Brine-preserved Vegetables)Ingredients
- 1 piece of Korean radish, weighing 1.5 kg.
- 30 perilla leaves.
- 8 green chili peppers.
- 3 red chili peppers.
- 2 cups of soy sauce.
- 1 cup of vinegar (preferably Wanman vinegar).
- 1 cup of sugar.
- 0.5 cup of plum extract.
- 0.5 cup of "matsul" (Korean rice wine).
- One cup of water.
Instructions
Slice the Korean radish thinly and evenly, and remove the stems from the perilla leaves.
The green chili peppers (cheongyang gochu) and red chili peppers are chopped into pieces approximately 1.5 cm in size.
Layer the Korean radish slices (3-4) by placing one perilla leaf on top of each layer.
Place half of the sliced chili peppers in a sealed container, then layer with the prepared Korean radish and perilla leaves. Top with the remaining chili peppers.
Mix soy sauce, vinegar, sugar, plum extract, cooking wine, and water together, stirring until the sugar dissolves, to create a soy sauce mixture.
Pour soy sauce over the ingredients and let it sit for 10 minutes, until softened. Then, press down firmly on the mixture and cover with a lid.
Let it age in the refrigerator for a day.