Gochugaru Jangajji

Gochugaru Jangajji is a spicy and tangy Korean pickled dish made with gochugaru, offering a delightful crunch and vibrant flavor. This vegan side dish pairs perfectly with rice and enhances any meal with its bold taste.

Ingredients

• Korean chili flakes (Gochugaru) - 2 tablespoons
• Soy sauce - 60 ml
• Rice vinegar - 30 ml
• Sugar - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, sliced
• Green onions - 2, chopped
• Sesame seeds - 1 teaspoon
• Water - 150 ml

Steps

1. In a bowl, combine gochugaru, soy sauce, rice vinegar, sugar, minced garlic, grated ginger, and water. Mix well until the sugar is dissolved.
2. Add the julienned carrot and sliced cucumber to the mixture, ensuring they are fully submerged.
3. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
4. Once marinated, transfer the pickled vegetables to a serving dish and sprinkle with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants from gochugaru, which may help reduce inflammation.
• High in vitamins and minerals from fresh vegetables, promoting overall health.

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