Gomchwi (Korean wild parsley) fermented soybean paste pickles.
Jangajji (Brine-preserved Vegetables)Ingredients
- 650g of wild ginger (Gomchui).
- 200 ml of water.
- 1 tablespoon of all-purpose flour.
- Half a ginger root.
- 1 red chili pepper.
- 3 green chili peppers (Cheongyang chili peppers).
- A handful of garlic.
- 6 tablespoons of doenjang (Korean fermented soybean paste).
- 5 tablespoons of soy sauce.
- 3 tablespoons of anchovy fish sauce.
- 3 tablespoons of plum syrup.
- 100ml of soju.
Instructions
First, in a bowl containing 200ml of water, dissolve 1 tablespoon of flour while the water is still cold. Then, turn on the heat and cook over medium-low heat, stirring constantly to create a slurry. Once it starts to boil vigorously, turn off the heat after 15 seconds and let it cool completely.
Slice the ginger thinly and grill it until golden brown, then let it cool.
Chop the red chili peppers finely, and coarsely chop the green chili peppers for use in a blender.
In a blender, combine the cooled flour paste, roasted ginger, green chili peppers, garlic, 6 tablespoons of doenjang (fermented soybean paste), 5 tablespoons of jin-ganjang (soy sauce), 3 tablespoons of anchovy fish sauce, 3 tablespoons of plum syrup, and 100ml of soju. Blend until smooth.
Spread out 3-5 leaves of the *gomchwi* (a type of edible fern), placing a spoonful of seasoning sauce between each layer, and sprinkle with a pinch of red chili pepper.
After aging at room temperature for about half a day, store it in the refrigerator. After 3 to 4 days, mix the top and bottom layers together, then continue aging for about two weeks before consuming.