Gochujang-marinated wild edible greens (두릅).
Jangajji (Brine-preserved Vegetables)⏱ 20min👥 4 servings
Ingredients
- A small amount of fiddlehead ferns.
- 0.5 teaspoon of coarse sea salt (for blanching).
- 1 tablespoon of plum extract.
- Honey or corn syrup (adjust sweetness according to preference).
- Gochujang (use a thick consistency, as traditionally recommended).
Instructions
1
Add half a teaspoon of sea salt to boiling water.
2
Blanch the foraged nettle shoots in boiling water for approximately 40 seconds (less than a minute).
3
Immediately rinse in cold water to remove excess heat and then trim away any rough edges.
4
Squeeze out all the excess water from the blanched fern shoots.
5
In a bowl, combine the plum extract, honey (or corn syrup), and gochujang to create a thick sauce.
6
After removing excess moisture from the wild asparagus, mix it thoroughly with the seasoning ingredients.
7
Place them neatly in a container and age them in the refrigerator for at least a week.
Similar Recipes
More Recipes with This Principle
장아찌 원리
Doenjang (fermented soybean paste) with perilla leaves (jangajji).
Beginner⏱ 30min👥 10 servings
#perilla-leaves#korean-cuisine#jangajji
장아찌 원리
Gomchwi (Korean wild parsley) fermented soybean paste pickles.
Beginner⏱ 30min👥 2 servings
#korean-cuisine#fermentation#pickling
장아찌 원리
Korean radish lettuce wraps with pickled radish.
Beginner⏱ 20min👥 8 servings
#korean_cuisine#pickles#meal_prep