Korean Pickled Green Onion
Daepa jangajji is a quick Korean pickle made by cutting large green onions into five-centimeter lengths and submerging them in a boiled-and-cooled brine of soy sauce, vinegar, and sugar with garlic and dried chili. Using primarily the white portions yields a crisper texture, and cooling the brine thoroughly before pouring prevents the onions from softening. The soy-vinegar combination tames the raw pungency of the green onion while preserving its aromatic depth. After two days of refrigeration the seasoning penetrates evenly, producing a sharp, savory condiment that cuts through the richness of grilled pork belly and other fatty meats.
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Instructions
- 1
Cut green onions into 5 cm pieces, wash, and dry.
- 2
Place green onions, garlic, and dried chili into a jar.
- 3
Boil soy sauce, water, vinegar, and sugar for brine.
- 4
Cool brine and pour to fully cover ingredients.
- 5
Refrigerate for 2 days before eating.
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