Korean Pickled Bok Choy (Soy Vinegar Chili Brine)
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Cheonggyeongchae jangajji is a Korean pickled bok choy made by halving the heads and submerging them in a boiled brine of soy sauce, vinegar, and sugar with Cheongyang chili, garlic, and ginger.
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The thick white stems retain their crunch after pickling while the tender green leaves absorb the brine softly, creating two contrasting textures within 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 throughout for a well-balanced banchan. Pouring the brine over the bok choy only after it has cooled prevents the leaves from softening too much. The spent brine can be reboiled and reused to pickle tofu or daikon, extending its value beyond the first batch.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 500 g of bok choy in half lengthwise from the base.
Wash several times in cold water and drain completely in a colander to prevent the brine from becoming cloudy.
- 2Prep
Slice 2 Cheongyang chilies diagonally into 3 mm thick pieces.
Keep the seeds attached to ensure a clean and lingering spicy flavor throughout the pickled bok choy brine.
- 3Prep
Layer the prepared bok choy neatly in a sterilized glass container, distributing the sliced chilies between the layers so that the heat can penetrate all parts of the stems.
- 4Season
In a pot, combine 150 ml soy sauce, 100 ml vinegar, 150 ml water, 60 g sugar, 1 tsp minced garlic, and 5 g sliced ginger, then boil until the sugar dissolves.
- 5Season
Once the sugar has dissolved and the spicy aroma rises, turn off the heat and cool for 2 minutes.
Remove the ginger slices to leave only a subtle, refined scent.
- 6Season
Pour the warm brine over the bok choy until fully submerged.
Seal the container tightly and refrigerate for 2 days until the seasoning penetrates evenly and the texture matures.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Bok choy heads in cheonggyeongchae jangajji hold crisp stems and soft leaves in a chili soy brine.
- Finish cue
- Pour the warm brine over the bok choy until fully submerged.
- Storage and reheating
- Draining the bok choy thoroughly before pickling keeps the brine clear, and after two days of refrigeration the seasoning penetrates evenly throughout for a well-balanced banchan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
28min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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