Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Green Garlic Jangajji (Pickled Green Garlic), Drying Thoroughly Is the Key to Long-lasting Storage
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 4
Ingredients
Tap to check offServes 4
Steps
Clean and chop green garlic and cheongyang chili peppers into bite-sized pieces.
Combine 2 cups of water, 2 cups of dark soy sauce, and 2 cups of vinegar in a pan and bring to a boil. Add chili seeds, boil for 5 minutes, then remove them.
Turn off the heat and stir in 1.5 cups of sugar and 0.5 cup of plum extract until dissolved.
Wipe the green garlic completely dry with paper towels.
Place the green garlic in a bowl and pour the brine over it to complete.
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