Korean Bamboo Shoot Pickle
Juksun jangajji is a Korean bamboo shoot pickle made by boiling fresh shoots to tame their raw intensity, then submerging them in a brine of soy sauce, vinegar, and sugar infused with bay leaf and whole black peppercorns. The bamboo's dense, fibrous structure absorbs the sweet-sour-salty brine slowly, holding its signature crunch through days of pickling. Bay leaf and peppercorns add a subtle spice note that lifts the pickle beyond a simple soy-vinegar preparation. Served alongside rich meat dishes, it cuts through fattiness and refreshes the palate, and it doubles as a textured topping for rice bowls or sandwiches.
Adjust Servings
Instructions
- 1
Slice bamboo shoots and boil for 10 minutes.
- 2
Rinse boiled shoots in cold water and drain.
- 3
Place shoots in a sterilized jar.
- 4
Boil soy sauce, water, vinegar, sugar, bay leaf, and peppercorns.
- 5
Pour hot brine over the shoots and cool at room temperature.
- 6
Refrigerate for 3–4 days before eating.
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