KimchiMedium
Gondre Jangajji (Thistle Greens Pickles)
A 4-serving gondre jangajji recipe with auto-scaling to balance salinity easily.
Prep 18minCook 10min4 servings
gondre jangajjithistle greens picklekorean wild greenssoy marinated banchankorean pickle recipemake-ahead side dish
Instructions
- 1
Trim tough stems, wash well, and cut gondre into 4 cm pieces.
- 2
Blanch for 20 seconds, shock in cold water, then squeeze dry.
- 3
Layer gondre, sliced ginger, and chopped chili in a jar.
- 4
Boil soy sauce, kelp stock, vinegar, rice syrup, and garlic.
- 5
Simmer 2 more minutes on low heat, then turn off heat.
- 6
Cool slightly, pour over greens, and refrigerate for 2 days.
Tips
Remove moisture well after blanching to keep the brine clear.
If using plain water instead of kelp stock, add 0.5 tbsp extra rice syrup for balance.
Nutrition (per serving)
Calories
64
kcal
Protein
2
g
Carbs
11
g
Fat
1
g
Adjust Servings
2servings
→
servings
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