Side dishesMedium
Pickled Celtuce Stems
Pickled celtuce stems are crunchy Korean jangajji with sweet-tangy soy flavor.
Prep 20minCook 10min4 servings
gungchae jangajjipickled celtucekorean picklessoy pickled vegetablescrunchy banchan
Instructions
- 1
Cut celtuce stems into 5 cm pieces and rinse.
- 2
Boil soy sauce, water, vinegar, and sugar.
- 3
Turn off heat and add garlic and dried chili.
- 4
Place stems in a sterilized jar and pour over hot brine.
- 5
Cool completely and refrigerate for 1 day before serving.
Tips
Flavor deepens noticeably after 3 days.
If needed, top up brine using the same ratio.
Nutrition (per serving)
Calories
65
kcal
Protein
2
g
Carbs
12
g
Fat
1
g
Adjust Servings
2servings
→
servings
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