Jangsaeng Jangajji

Jangsaeng Jangajji is a tangy and savory Korean side dish made with seasonal vegetables, marinated in a flavorful soy sauce blend. This delightful dish is not only delicious but also adds a vibrant touch to any meal with its colorful presentation.

Ingredients

• Carrot - 100 grams, julienned
• Cucumber - 100 grams, julienned
• Radish - 100 grams, thinly sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 60 milliliters (ensure it's kosher)
• Rice vinegar - 30 milliliters
• Maple syrup - 1 tablespoon
• Sesame oil - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Red pepper flakes - 1 teaspoon (optional, for heat)
• Water - 200 milliliters

Steps

1. In a bowl, combine soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) to create the marinade.
2. In a separate bowl, mix the julienned carrot, cucumber, and sliced radish.
3. Pour the marinade over the mixed vegetables and toss well to ensure they are evenly coated.
4. Transfer the vegetable mixture into a clean glass jar, pressing down gently to pack them tightly.
5. Add water to the jar until the vegetables are submerged. Seal the jar tightly.
6. Let the jar sit at room temperature for about 20 minutes, then refrigerate for at least 2 hours before serving (preferably overnight for best flavor).
7. Before serving, sprinkle toasted sesame seeds on top and mix gently.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins from fresh vegetables, promoting overall health.
• Low in calories, making it a great addition to a balanced diet.

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