Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Chicory Jangajji - This Pickle Will Have You Finishing a Bowl of Rice Without Any Meat
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 8
Ingredients
Tap to check offServes 8
Steps
Wash the chicory in water mixed with 5T vinegar, then drain in a colander.
Combine 800ml water with 400ml dark soy sauce and bring to a boil.
Boil for an additional 5 minutes once it starts boiling, then turn off the heat.
Stir in 1 cup vinegar, 1 cup sugar, 0.5 cup maesil extract, and 1 cup mirin into the brine.
Place the chicory and chili peppers in a dry container and pour the lukewarm brine over them. (If the brine is too hot, the chicory will wilt and lose its crunch)
Leave at room temperature for 1-2 hours, then store in the refrigerator. Enjoy once chilled.
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