Butterbur Stem Jangajji
Quick answer
- Total time
- 95 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Butterbur stems carry a sharp astringency that a long cold-water soak after blanching draws out, while the stalks keep their fibrous structure.
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The stringy outer layer has to be pulled off first; left on, it stays tough in the jar. Pouring the soy, vinegar and sugar brine, steeped with kelp, over the stems while it is still hot keeps them crisp for longer. Sliced garlic and cheongyang chili give the salty pickle a streak of heat.
Ingredients
Instructions
- 1
Peel the butterbur stems thoroughly by pulling down the tough fibrous outer skin.
- 2
Blanch the stems in boiling water for 5 minutes, then soak them in cold water for 1 hour to reduce the acrid taste.
- 3
Cut the blanched stems into 5cm pieces, slice the garlic, and chop the green chili peppers.
- 4
Combine water, soy sauce, vinegar, sugar, and kelp in a pot and boil for 5 minutes until the sugar dissolves.
- 5
Place the stems, garlic, and chilies in a sterilized glass jar and pour the hot brine over them.
- 6
Let it cool, seal the lid, keep at room temperature for one day, and age in the refrigerator for two days.
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