Nabak Jangajji

Nabak Jangajji is a vibrant Korean pickled vegetable dish that beautifully combines the crunch of fresh radishes and cucumbers with a tangy and slightly sweet marinade. Perfect as a side dish, it adds a refreshing contrast to any meal.

Ingredients

• Korean radish - 200 grams
• Cucumber - 100 grams
• Carrot - 50 grams
• Water - 250 ml
• Salt - 1 teaspoon
• Sugar - 2 teaspoons
• Vinegar (preferably rice vinegar) - 3 tablespoons
• Garlic - 1 clove, minced
• Red pepper flakes - 1 teaspoon (adjust to taste)

Steps

1. Thinly slice the Korean radish, cucumber, and carrot into matchsticks or rounds.
2. In a bowl, combine water, salt, sugar, vinegar, minced garlic, and red pepper flakes to create the pickling brine.
3. Add the sliced vegetables to the brine and ensure they are fully submerged.
4. Cover the bowl with a lid or plastic wrap and let it sit at room temperature for about 20 minutes.
5. After 20 minutes, transfer the mixture to the refrigerator and let it marinate for at least 1 hour before serving.
6. Serve chilled as a refreshing side dish.

Nutrition

• Calories: 40
• Protein: 1 g
• Carbs: 9 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great addition to a balanced diet.

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