Korean Coastal Herb Pickle
Bangpungnamul jangajji is a Korean soy-pickled side dish made from coastal hog fennel, a spring herb with a distinctive fragrance and mild bitterness. The pickling liquid is prepared by boiling soy sauce, water, vinegar, and sugar together, then pouring it hot over the cleaned herb in a jar. Garlic cloves and ginger slices added to the brine contribute additional aromatic depth. After about two days of marination, the herb absorbs enough of the soy-vinegar liquid to become flavorful, and the taste continues to develop over subsequent weeks. The pickle keeps for over a month under refrigeration and is served in small portions alongside rice. Its pungent, slightly bitter character acts as a palate stimulant between bites of milder dishes.
Adjust Servings
Instructions
- 1
Wash the herb and remove tough stems.
- 2
Blanch for 15 seconds and rinse in cold water.
- 3
Squeeze out moisture, place in jar, and add garlic and ginger.
- 4
Boil soy sauce, water, vinegar, and sugar.
- 5
Cool brine and pour into jar, then seal.
- 6
Refrigerate for 2–3 days before serving.
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