Korean Jangajji

Korean Jangajji is a vibrant and tangy pickled vegetable dish that adds a delightful crunch and flavor to any meal. This healthy side dish is not only refreshing but also packed with nutrients, making it a great addition to your dining table.

Ingredients

• Korean radish (mu) - 100 grams
• Carrot - 50 grams
• Cucumber - 100 grams
• Rice vinegar - 50 ml
• Soy sauce - 30 ml
• Sugar - 1 tablespoon (12 grams)
• Sesame oil - 1 teaspoon (5 ml)
• Garlic - 1 clove, minced
• Ginger - 5 grams, grated
• Sesame seeds - 1 tablespoon (9 grams)

Steps

1. Wash and peel the Korean radish, carrot, and cucumber. Cut them into thin strips or matchsticks.
2. In a bowl, combine the rice vinegar, soy sauce, sugar, sesame oil, minced garlic, and grated ginger. Stir until the sugar is dissolved.
3. Add the cut vegetables to the marinade and mix well to ensure they are fully coated.
4. Transfer the mixture into a clean jar or container and seal it tightly.
5. Refrigerate for at least 2 hours to allow the flavors to meld together, preferably overnight for the best taste.
6. Before serving, sprinkle sesame seeds over the top for added flavor and texture.

Nutrition

• Calories: 70
• Protein: 1 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 500 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, making it a great addition to a healthy diet.

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