Jjangachi (Mixed Korean Pickles)

짱아찌

Jjangachi (Mixed Korean Pickles)
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Your rating: None Average: 4 (5 votes)
Author: umma
Date: 4-6-10
Servings: 30
Prep Time: 20 minutes
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Recipe Ingredients:

  • ½ cup of soy sauce
  • ½ cup of clear fish sauce (jutguk) - you can use Korean brand or Thai fish sauce)
  • 1 cup of sugar
  • 1 cup of vinegar
  • 1 1b of hot green pepper (jalapeno)
  • 1 1b of Korean white radish (moo 무)
  • 1 1b peeled garlic pieces
  • 1 1b small pearl onions
  • 1 1b small pickling cucumbers (oi 오이)

Recipe Steps:

  • Wash green pepper, get the stems out and punch a couple of holes on the bottom of the pepper.
  • Wash and peel Korean radish (moo 무), and cut into 6-8 square pieces. Peel skin of onions. Wash cucumbers and paper towel dry off excess water.
  • Mix the fish sauce, sugar, soy sauce and vinegar.
  • Add the cut vegetables into a large jar and pour the liquid over it. Put a (clean!) flat heavy stone on the top to press down to soak it.
  • After about 3-4 days, drain out the liquid – boil and cool it down. Pour it back to the jar – repeat this process 1-2 times and it’s safe to keep in the refrigerator for a long time.
  • When you want to serve, cut into small pieces of different pickles and serve on a small plate. You can serve it plain, or make it into a muchim (seasoned dish) by slicing each pickles and squeezing out the excess juice. Add chopped green onion, sesame oil, a pinch of sugar, and powdered sesame seed (kaesogum 깨소금).

Serving Size: 30
Preparation Time: 20 minutes

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