Korean Bracken Fern Pickles
Gosari jangajji is a Korean pickle of boiled bracken fern submerged in a brine made from dark soy sauce, vinegar, sugar, and rice wine. The bracken's earthy, nutty aroma layers with the soy umami to create a flavor that deepens with every chew. Though softened by prolonged boiling, the fern stems retain enough fiber to give a pleasantly chewy, springy bite. Dried chili and garlic add quiet warmth to the brine, and the vinegar cuts through bracken's heavier earthy notes to leave a clean finish. Refrigerated, this jangajji keeps for over a week, making it a practical banchan to have ready in the kitchen.
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Instructions
- 1
Trim parboiled bracken to 6 cm lengths and squeeze out moisture.
- 2
Place bracken, garlic, and dried chili in a sterilized jar.
- 3
Bring soy sauce, water, vinegar, sugar, and rice wine to a boil.
- 4
After sugar dissolves, simmer 1 more minute, then cool for 3 minutes.
- 5
Pour warm brine into the jar, fully submerging ingredients.
- 6
Cool at room temperature, then refrigerate and cure for 2 days.
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