Korean Soy Sauce Pickles (Jangajji) | 장아찌

Pronounced: Chahng-ah-chi

What: An easy side dish that pickles daikon radish, onion, and jalapeño.

Taste: Soy sauce, crunchy, umami.

How It’s Made: Chop veggies, heat up sauce mixture, add sauce mixture to veggies in airtight container.

What to Serve it With: Best with oily and fatty foods, as most pickles pair well with those.

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Yield: Jar of Pickles

Author: Sarah Ahn

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Korean Soy Sauce Pickles (Jangajji)| 장아찌

Mom's soy sauce pickles is a classic side dish that pairs wonderfully with many main dishes. Crunchy, umami, and flavorful.

Prep time: 10 MinTotal time: 10 Min

Ingredients

Veggies (however much you like; we really like radish and onion with a touch of jalapeño)

• Daikon radish, chopped 1 inch squares
• Brown onion, chopped 1 inch squares
• Jalapeño, chopped 1 inch squares

Sauce Ratio

• 2 cup soy sauce (use Regular Kikkoman)
• 2 cup white vinegar
• 2 cup water (optional, dashima kelp water*)
• 1.5 cup white sugar

Instructions

1. Chop veggies into thin, 1 inch squares. Set aside in air tight container.
2. Heat up 2 cup soy sauce, 2 cup water (optional, dashima kelp water; boil dashima kelp in water)*, 2 cup vinegar, and 1.5 cup sugar in a large pot. Stir around until it comes to a slight boil. Turn off heat and wait 5 min.
3. Add sauce mixture (needs to be warm) to chopped veggies in airtight container. Fill up to top (leave a little space on top). Optional, add a weighted plate to push down the veggies so all is submerged (leave a little space on top).
4. Once completely cooled down, put the lid on. Then refrigerate. It will be ready to enjoy in 1-3 days!

Notes

*For more flavor, boil water in dashima kelp. This adds a slight flavor that brings out optimal taste to the side dish.

Similar Recipes

Korean Soy Sauce Pickled Radish (Ganjang Mu Jang-Ajji) | 간장 무 짱아찌 — ahnesty

instructions with visuals

1. Chop veggies into thin, 1 inch squares. Set aside in air tight container.

2. Heat up 2 cup soy sauce, 2 cup water (optional, dashima kelp water; boil dashima kelp in water)*, 2 cup vinegar, and 1.5 cup sugar in a large pot. Stir around until it comes to a slight boil. Turn off heat and wait 5 min.

*Dashima kelp water adds a bit more flavor.

Optional: Use dashima kelp water instead of plain water

3. Add sauce mixture (needs to be warm) to chopped veggies in airtight container. Fill up to top (leave a little space on top).
Optional, add a weighted plate to push down the veggies so all is submerged (leave a little space on top).

4. Once completely cooled down, put the lid on. Then refrigerate. It will be ready to enjoy in 1-3 days!

Day 1

Day 3

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