Easy Pickled Vegetables with Baek Jong-won's All-Purpose Sauce: Cherry Tomatoes, Spinach, Cucumbers

Jangajji is one of Korea's representative side dishes, made by fermenting various ingredients with a sauce of soy sauce, vinegar, and sugar.Baek Jong-won's recipeused in this jangajji is simple yet uses a versatile sauce to bring out the original flavors of the ingredients. In particular, jangajji made with cherry tomatoes, spinach, and cucumbers has beautiful colors and a refreshing, savory taste that pairs well with rice, as well as salads.

Making Versatile Jangajji Sauce

Ingredients

• Soy sauce (Jin Ganjang): 2 cups (360g)
• Vinegar: 1 and 1/3 cups (230g)
• Sugar: 1 and 1/2 cups (230g)
• Water: 2 cups (360g)

Instructions

1. Boil the sauce
Boil water, soy sauce, and sugar in a pot. The sugar must be completely dissolved.
2. Add vinegar
Once the sauce boils, turn off the heat, let it cool slightly, then add the vinegar and mix well.
3. Complete
Cool the sauce until it no longer steams before using.
(If you use the hot sauce immediately, the ingredients may become soft, so be sure to let it cool.)

Cherry Tomato Jangajji

Ingredients

• Cherry Tomatoes: Appropriate amount
• Jangajji Sauce: Enough to submerge the cherry tomatoes
• Lemon: Sliced 0.5cm thick

Instructions

1. Thoroughly wash the cherry tomatoes and remove the stems.
2. Blanch the cherry tomatoes in boiling water for about 10 seconds, then cool in cold water.
3. Peel the tomatoes and place them in an airtight container along with the lemon.
4. Pour in the jangajji sauce and refrigerate for about 1 day before eating.
Tip: Be sure to add lemon for a refreshing taste.

Spinach Jangajji

Ingredients

• Spinach: Appropriate amount
• Jangajji Sauce: Enough to submerge the spinach

Instructions

1. Thoroughly wash the spinach and blanch it in boiling water.
2. Cool the blanched spinach in cold water and squeeze out excess water.
3. Neatly arrange the spinach in an airtight container and pour in the jangajji sauce.
4. Allow to ferment at room temperature for 1 day, then refrigerate and enjoy.
Tip: To preserve the crisp texture of the spinach, adjust the blanching time to be short.

Cucumber Jangajji

Ingredients

• Cucumber: Appropriate amount
• Jangajji Sauce: Enough to submerge the cucumber

Instructions

1. Thoroughly wash the cucumber, scrubbing it clean, then cut it into bite-sized pieces.
2. Place the prepared cucumber in an airtight container and pour in the jangajji sauce.
3. Allow to ferment at room temperature for 1 day, then refrigerate and enjoy.
Tip: For a chewier texture, you can slice the cucumber lengthwise.

The Charm and Uses of Jangajji

1. Perfect as a Simple Side Dish

• Jangajji is seasoned simply through fermentation, making it perfect for rice or bibimbap (mixed rice with vegetables and meat).

2. Versatile Ingredient Usage

• In addition to cherry tomatoes, spinach, and cucumbers, it can be made with eggplant, radish, chili peppers, etc.

3. Addictive Refreshing Taste

• The vinegar in the sauce adds a refreshing touch to stimulate the appetite.

4. Harmonizes with Salads

• Finely chop the jangajji and add it to salads or serve it with meat dishes to enhance the flavor.

The Specialness of Baek Jong-won's Versatile Jangajji Sauce

Baek Jong-won's recipeis popular for its easy-to-follow instructions. This versatile jangajji sauce, in particular, is characterized by its perfect ratio of soy sauce, sugar, and vinegar, making it suitable for various ingredients. If you're tired of the same old side dishes every day, try this jangajji recipe to add some freshness to your table!

Suggested Titles

• "Baek Jong-won's Versatile Jangajji Sauce: Make Simple Side Dishes with Cherry Tomatoes, Spinach, and Cucumbers"
• "Appetizing Korean Jangajji, Easily Made with Baek Jong-won's Recipe!"
• "From Cherry Tomatoes to Spinach with Baek Jong-won's Versatile Jangajji Sauce"