KimchiEasy
Aster Leaf Soy Pickle
Chwinamul jangajji preserves aromatic aster leaves in soy brine, creating a fragrant and savory Korean side dish.
Prep 16minCook 10min4 servings
chwinamul jangajjiaster leaf picklekorean soy picklespring herb side dishkorean preserved greens
Instructions
- 1
Wash aster leaves and trim thick stems.
- 2
Blanch for 10 seconds and rinse in cold water.
- 3
Squeeze dry, place in jar, and add garlic and dried chili.
- 4
Boil soy sauce, water, vinegar, and sugar.
- 5
Cool the brine, pour into jar, and seal.
- 6
Refrigerate for 2–3 days before serving.
Tips
Skipping blanching gives stronger aroma but tougher texture.
Finely chop and use in rice balls.
Nutrition (per serving)
Calories
77
kcal
Protein
3
g
Carbs
13
g
Fat
1
g
Adjust Servings
2servings
→
servings
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