KimchiEasy
Coastal Herb Pickle
Bangpungnamul jangajji pickles aromatic coastal herbs in soy-vinegar brine for a bright and refreshing bite.
Prep 18minCook 10min4 servings
bangpungnamul jangajjicoastal herb picklekorean spring picklesoy vinegar picklekorean herb side dish
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.
Tips
Keep blanching short to preserve aroma.
Finely chop and add to noodle sauces.
Nutrition (per serving)
Calories
73
kcal
Protein
2
g
Carbs
13
g
Fat
1
g
Adjust Servings
2servings
→
servings
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