Korean Pickled Broccoli (Blanched Soy Vinegar Brine)
Broccoli jangajji is a Korean pickled broccoli dish prepared by briefly blanching florets and stems, then submerging them in a cooled brine of soy sauce, vinegar, and sugar. The short blanch preserves two distinct textures: crunchy stems and tender floret heads. The tangy vinegar and savory soy in the brine add depth to the broccoli's mild, clean flavor, while bell pepper and onion contribute natural sweetness and visual contrast. Simple to prepare and easy to store refrigerated, this is a practical everyday banchan.
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Instructions
- 1
Cut broccoli into bite-size florets, soak in salted water for 5 minutes, then rinse.
- 2
Blanch broccoli for 40 seconds, chill in cold water, and drain thoroughly.
- 3
Cut bell pepper and onion to similar size and pack with broccoli in a jar.
- 4
Boil soy sauce, vinegar, water, sugar, and peppercorns for 2-3 minutes.
- 5
Cool brine until warm, pour into the jar, and refrigerate for 12 hours before serving.
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