Korean Pickled Bok Choy (Soy Vinegar Chili Brine)
Cheonggyeongchae jangajji is a Korean pickled bok choy dish made by halving the heads and submerging them in a boiled brine of soy sauce, vinegar, and sugar with Cheongyang chili, garlic, and ginger. The thick white stems retain their crunch after pickling while the tender green leaves absorb the brine softly, creating two contrasting textures in a single piece. Cheongyang chili leaves a clean, lingering heat at the finish, and ginger contributes a warm undertone to the pickling liquid. Draining the bok choy thoroughly before pickling keeps the brine clear, and after two days of refrigeration the seasoning penetrates evenly for a balanced banchan.
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Instructions
- 1
Halve bok choy, wash thoroughly, and drain well.
- 2
Slice Cheongyang chilies diagonally.
- 3
Layer bok choy and chilies in a sterilized container.
- 4
Boil soy sauce, vinegar, water, sugar, garlic, and ginger.
- 5
Turn off heat once sugar dissolves and aroma develops; cool 2 minutes.
- 6
Pour warm brine, seal, and refrigerate for 2 days.
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