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Radish and chilli jangajji
Soy-pickled radish and chilli
Mu-gochu jangajji (무고추 장아찌): Korean radish and green chilli pickled in soy-vinegar brine
Jangajji are Korea's long-keeping soy pickles, made with whatever the season gives: perilla leaves, garlic, chillies, radish. They go in a dosirak lunchbox because they never weep or spoil the rice, and a few slices wake up any meal. This version pickles crisp Korean radish with green chillies, with perilla leaves if you can find them. The common mistake is pouring cold brine over the vegetables, which leaves them limp and short-lived. Chef's tip: after three days, pour the brine off, boil it again and pour it back hot, and the pickles stay crunchy for a month.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 10
Ingredients
For the vegetables
- 14 oz Korean radish (mu) or daikonpeeled
- 6 green chilliesmild, such as cheongyang or jalapeño
- 10 perilla leaves (optional)
For the brine
- ¾ cup soy sauce
- ¾ cup water
- ½ cup rice vinegar
- 2 ⅞ oz sugar
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Method
0/5 doneStep 1: Cut 14 oz Korean radish (mu) or daikon into 1 x 1 x 4 cm batons. Prick 6 green chillies a few times with a fork, or cut them into 2 cm lengths. Wash and dry 10 perilla leaves, if using.
Step 2: Pack the vegetables into a clean 1-litre glass jar.
Step 3: Put ¾ cup soy sauce, ¾ cup water, ½ cup rice vinegar and 2 ⅞ oz sugar in a pan and bring to a rolling boil over a medium heat, stirring until the sugar dissolves.
5 minStep 4: Pour the boiling brine over the vegetables so they are covered, pressing them down. Leave to cool with the lid off, then close and refrigerate.
Step 5: After 3 days, drain the brine into a pan, boil it again for 2 minutes, cool it slightly and pour it back. Eat from day 4; it keeps for a month in the fridge. Pack drained slices in a small dosirak compartment.
2 min
Nutrition per serving
- Calories
- 25 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does radish and chilli jangajji take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
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