Korean Coastal Herb Pickle

Quick answer

Total time: 28 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Bangpungnamul jangajji is a Korean soy-pickled side dish made from coastal hog fennel, a spring herb with a distinctive fragrance and a mild bitterness.

The pickling liquid is made by bringing soy sauce, water, vinegar, and sugar to a boil, then pouring it hot over the cleaned herb sealed in a jar. Garlic cloves and ginger slices added to the brine deepen the aromatic complexity over time. After about two days, the herb has absorbed enough of the soy-vinegar liquid to be flavorful, and the taste continues to develop over subsequent weeks. Stored under refrigeration, the pickle keeps for over a month. Its pungent, faintly bitter character stands out among milder side dishes and serves as a palate stimulant between bites of plainer food. The standard way to eat it is in small portions alongside rice.

Ingredients

servings

IngredientAmountUnit

coastal hog fennel herb400 gg

soy sauce180 mlml

water180 mlml

vinegar100 mlml

sugar90 gg

garlic cloves4 eaea

ginger10 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Thoroughly wash 400 g of coastal hog fennel three times under running water, then trim away any yellowed leaves and tough, woody stems with kitchen shears to prepare.
2

Finish

Blanch the herb in boiling water for exactly 15 seconds to preserve its unique fragrance, then immediately rinse in cold water several times to maintain a crunchy texture.
3

Prep

Squeeze out all excess moisture with your hands, pack the herb into a sterilized glass jar, and distribute 4 thinly sliced garlic cloves and 10 g of ginger evenly between layers.
4

Control

Combine 180 ml soy sauce, 180 ml water, 100 ml vinegar, and 90 g sugar in a pot, then boil over high heat until the sugar dissolves and the liquid bubbles vigorously.
5

Step

Remove the brine from the heat, let it cool for about 5 minutes, then pour it while still hot into the jar, seal the lid, and let it cool completely at room temperature.
6

Finish

Age the pickle in the refrigerator for 2 to 3 days until the bitter notes and savory soy seasoning are balanced, then serve small portions as a flavorful side dish.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Bangpungnamul coastal herb pickles preserve a distinctive bitter fragrance in a boiled soy brine.
Finish cue: Age the pickle in the refrigerator for 2 to 3 days until the bitter notes and savory soy seasoning are balanced, then serve small portions as a flavorful side dish.
Avoid this: Thoroughly wash 400 g of coastal hog fennel three times under running water, then trim away any yellowed leaves and tough, woody stems with kitchen shears to prepare.
Storage and reheating: Stored under refrigeration, the pickle keeps for over a month.