KimchiEasy
Pepper Leaf Soy Pickle
Pepper leaf jangajji is a savory soy-preserved side dish with aromatic leafy flavor and deep umami.
Prep 15minCook 12min4 servings
pepper leaf jangajjisoy pickled leaveskorean preserved side dishkorean pickle recipeleaf jangajji
Instructions
- 1
Wash pepper leaves and dry off excess moisture.
- 2
Slice garlic and chili thinly.
- 3
Layer leaves, garlic, and chili in a jar.
- 4
Boil soy sauce, water, vinegar, and sugar.
- 5
Cool slightly, pour brine into jar, and seal.
- 6
Refrigerate for 3 days before serving.
Tips
Dry leaves well before pickling to keep texture.
Finely chop and use as bibimbap topping.
Nutrition (per serving)
Calories
79
kcal
Protein
3
g
Carbs
14
g
Fat
1
g
Adjust Servings
2servings
→
servings
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