Korean Soy Pickled Beet (Vinegar Soy Brine Jangajji)
Beet jangajji is a Korean soy-pickled beet prepared by slicing beets thin and submerging them in a cooled brine of soy sauce, vinegar, and sugar. The vinegar cuts through the beet's earthy undertone, leaving a clean sweetness sharpened by acidity, while onion adds a mellow depth to the pickling liquid. As the brine cools, the beet's vivid red pigment bleeds into the liquid, creating a striking appearance. After at least a day of pickling, the flavor penetrates fully, making this a crisp, refreshing side dish alongside rice or grilled meats.
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Instructions
- 1
Peel beets and slice to 0.5 cm thickness.
- 2
Slice onion thickly and pack with beets into a sterilized jar.
- 3
Boil soy sauce, vinegar, water, sugar, bay leaf, and peppercorns.
- 4
Once sugar dissolves, simmer 1 more minute and turn off heat.
- 5
Pour hot brine over vegetables so they are fully submerged.
- 6
Cool, refrigerate, and serve after 24 hours; finish within a week.
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