Korean Pickled Broccoli (Blanched Soy Vinegar Brine)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Broccoli jangajji is a Korean soy-pickled broccoli dish prepared by briefly blanching florets and stems, then submerging them in a cooled brine of soy sauce, vinegar, and sugar.
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Minimizing the blanch time deliberately preserves two distinct textures: crisp, substantial stems and softer, more tender floret heads. The vinegar's acidity and the soy sauce's savory depth together lift broccoli's naturally mild, clean flavor into something more complex. Bell pepper and onion are added to the same pickling jar to contribute natural sweetness and create a vivid visual contrast of green and red. Pouring the brine only after it has cooled completely protects the broccoli's color and prevents the texture from going soft. The seasoning fully penetrates the vegetables after three to four days of refrigeration, and the jangajji keeps well for up to two weeks, making it a practical and versatile everyday banchan.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 300 g broccoli into bite-size florets and slice the stems 1 cm thick.
Soak them in salted water for 5 minutes, then rinse well under running water so grit trapped between the florets is removed.
- 2Heat
Bring a generous pot of water to a full boil and add the broccoli for only 40 seconds.
As soon as it turns bright green, lift it out and place it in ice water to stop the cooking.
- 3Step
Drain the cooled broccoli thoroughly in a sieve.
If excess water remains, the brine will taste diluted, so press the pieces lightly with a towel without crushing the tender florets.
- 4Prep
Cut 0.5 red bell pepper and 0.3 onion into 2 cm pieces, similar to the broccoli size.
Pack them with the broccoli in a sterilized glass jar, leaving enough space for the brine to flow through.
- 5Control
Put 120 ml soy sauce, 120 ml vinegar, 120 ml water, 70 g sugar, and 0.5 tsp black peppercorns in a pot.
Stir until the sugar dissolves, then boil hard over high heat for 2 to 3 minutes.
- 6Season
Cool the brine completely at room temperature before pouring it into the jar, because warm brine softens the broccoli.
Refrigerate at least 12 hours before serving chilled, and expect fuller seasoning after 3 to 4 days.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Broccoli jangajji keeps stems snapping crisp while florets soften in a soy vinegar pickling liquid.
- Finish cue
- If excess water remains, the brine will taste diluted, so press the pieces lightly with a towel without crushing the tender florets.
- Storage and reheating
- The seasoning fully penetrates the vegetables after three to four days of refrigeration, and the jangajji keeps well for up to two weeks, making it a practical and versatile everyday banchan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
Sources checked 2026-08-03
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