Korean Amaranth Greens Pickles
Quick answer
Bireumnamul jangajji is a soy-vinegar pickle of amaranth greens made by submerging the tender leaves in a boiled brine of soy sauce, vinegar, and sugar with cheongyang ch...
What makes this special
- Bireumnamul amaranth greens pickles gain umami depth from dried kelp simmered in the soy brine.
- Dried kelp simmered in the brine adds plant-based umami depth
- Soft amaranth leaves absorb the brine fully within a single day
Key ingredients
Core cooking flow
- 1 Trim tough thick stems from 350 g amaranth greens, wash thoroughly under run...
- 2 Slice 2 cheongyang chilies into rounds and thinly slice 6 garlic cloves to p...
- 3 Combine 150 ml dark soy sauce, 150 ml water, 120 ml vinegar, 80 g sugar, and...
Bireumnamul jangajji is a soy-vinegar pickle of amaranth greens made by submerging the tender leaves in a boiled brine of soy sauce, vinegar, and sugar with cheongyang chili and garlic. The soft leaves absorb the pickling liquid within a day, taking on a balanced sweet-salty flavor that makes them ready to eat as banchan. Vinegar neutralizes the grassy raw taste of the greens, and the chili and garlic deliver a sharp, spicy finish that builds at the back of the palate. The flavor deepens noticeably from the second day onward, so chilling the jar longer intensifies the pickle. Refrigerated, this keeps well for two to three weeks, making it a practical way to preserve in-season amaranth greens through the summer.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Trim tough thick stems from 350 g amaranth greens, wash thoroughly under running water, and air-dry on a rack.
- 2Prep
Slice 2 cheongyang chilies into rounds and thinly slice 6 garlic cloves to prepare for layering in the jar.
- 3Season
Combine 150 ml dark soy sauce, 150 ml water, 120 ml vinegar, 80 g sugar, and 5 g kelp in a pot; boil until sugar fully dissolves.
- 4Step
Turn off the heat, leave for 5 minutes to draw out the kelp umami, then remove the kelp.
- 5Prep
Layer amaranth greens, sliced chili, and garlic in the sterilized jar, then pour in the warm brine until vegetables are submerged.
- 6Season
Cool completely at room temperature, then refrigerate for 2 days until the seasoning penetrates evenly.
After the steps
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