Yeongeun Jangajji

Yeongeun Jangajji is a delightful Korean pickled dish made with young burdock roots, offering a perfect blend of savory, sweet, and tangy flavors. This vegetarian appetizer is not only delicious but also packed with nutrients, making it a healthy addition to any meal.

Ingredients

• Young burdock root - 150 grams
• Soy sauce - 60 ml
• Rice vinegar - 30 ml
• Sugar - 1 tablespoon
• Water - 100 ml
• Garlic - 2 cloves, thinly sliced
• Ginger - 1 teaspoon, thinly sliced
• Red chili flakes - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Sesame oil - 1 teaspoon

Steps

1. Peel the young burdock root and cut it into thin strips, about 5 cm long.
2. In a pot, combine water, soy sauce, rice vinegar, and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Add the burdock strips, sliced garlic, sliced ginger, and red chili flakes to the pot. Simmer for 10 minutes until the burdock is tender.
4. Remove from heat and let the mixture cool to room temperature. Once cooled, transfer it to a clean jar.
5. Sprinkle sesame seeds and drizzle sesame oil over the burdock. Seal the jar and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Nutrition

• Calories: 90
• Protein: 2 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation.

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