Korean Aralia Shoot Soy Pickle
Durup jangajji is a Korean soy pickle that preserves spring aralia shoots beyond their brief season by curing them in a brine of soy sauce, vinegar, and sugar. Pickling the shoots raw rather than blanching them maintains their crisp stem texture and sharp, bittersweet fragrance for longer. Soy sauce brings umami that complements the woody, wild-herb character of the aralia, while garlic and cheongyang chili add a lingering heat at the finish. Refrigerated, this jangajji keeps for over two weeks, making it a practical way to enjoy the distinctive aroma of spring mountain greens well into the warmer months.
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Instructions
- 1
Trim tough ends of aralia shoots and wash them.
- 2
Blanch aralia shoots for 20 seconds, then cool in cold water.
- 3
Place shoots, garlic, and sliced chili in a sterilized jar.
- 4
Boil soy sauce, water, vinegar, and sugar to make brine.
- 5
Pour hot brine into the jar, cool slightly, then seal.
- 6
Refrigerate for at least 3 days before serving.
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