Korean Aster Leaf Soy Pickle
Chwinamul jangajji is a Korean soy pickle of aster leaves that are blanched for just ten seconds to preserve their mountain-herb fragrance while softening any tough fibers, then squeezed dry and packed into a jar with garlic and dried chili. A brine of soy sauce, vinegar, and sugar is boiled, cooled, and poured over the greens. During the pickling process the garlic's sharpness and the chili's mild warmth gradually infuse the leaves, while the aster's distinctive fresh, slightly bitter aroma meets the soy's umami for a clean, layered finish. After two to three days in the refrigerator the seasoning distributes evenly, and the jangajji can be eaten over rice or chopped fine as a filling for rice balls.
Adjust Servings
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.
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