Kimchi Medium

Butterbur Stem Jangajji

Quick answer

A preserved side dish of peeled, blanched butterbur stems aged in a boiled brine of soy sauce, vinegar, and sugar.

It combines the stems' mild bitterness with sweet and savory soy sauce.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Peel the butterbur stems thoroughly by pulling down the tough fibrous outer skin.
2

Control

Blanch the stems in boiling water for 5 minutes, then soak them in cold water for 1 hour to reduce the acrid taste.
3

Prep

Cut the blanched stems into 5cm pieces, slice the garlic, and chop the green chili peppers.
4

Season

Combine water, soy sauce, vinegar, sugar, and kelp in a pot and boil for 5 minutes until the sugar dissolves.
5

Step

Place the stems, garlic, and chilies in a sterilized glass jar and pour the hot brine over them.
6

Step

Let it cool, seal the lid, keep at room temperature for one day, and age in the refrigerator for two days.

The cues that matter most while cooking.

Key technique: Crunchy and bitter flavor
Finish cue: Let it cool, seal the lid, keep at room temperature for one day, and age in the refrigerator for two days.
Avoid this: Peel the butterbur stems thoroughly by pulling down the tough fibrous outer skin.