Jangajji

Jangajji is a delightful Korean pickled vegetable dish that offers a crunchy texture and a burst of sweet and savory flavors. This vegetarian side dish is perfect for enhancing any meal with its vibrant colors and tangy taste.

Ingredients

• Korean radish (mu) - 200 grams
• Carrot - 100 grams
• Cucumber - 100 grams
• Salt - 1 tablespoon
• Water - 1 cup
• Soy sauce - 2 tablespoons
• Rice vinegar - 3 tablespoons
• Sugar - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 teaspoon
• Red pepper flakes (gochugaru) - 1 teaspoon (optional)
• Sesame seeds - 1 teaspoon (for garnish)

Steps

1. Begin by washing and peeling the Korean radish, carrot, and cucumber. Cut them into thin strips or bite-sized pieces.
2. In a bowl, combine the cut vegetables and sprinkle with salt. Mix well and let them sit for about 15 minutes to draw out moisture.
3. In a separate bowl, prepare the pickling solution by mixing water, soy sauce, rice vinegar, sugar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). Stir until the sugar is dissolved.
4. After 15 minutes, rinse the salted vegetables under cold water and drain well.
5. Add the rinsed vegetables to the pickling solution and ensure they are fully submerged. You can use a small plate to weigh them down if necessary.
6. Let the mixture sit at room temperature for at least 15 minutes to allow the flavors to meld.
7. Once ready, transfer the Jangajji to a clean glass jar and refrigerate. It can be served immediately but is best enjoyed after a few hours or overnight.
8. Before serving, sprinkle with sesame seeds for added flavor and garnish.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 780 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories and high in fiber, aiding digestion.

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