Korean Miyeok Julgi Jangajji (Seaweed Stem Pickles)
Miyeok julgi jangajji is a Korean seaweed stem pickle made by soaking salted seaweed stems to remove excess salt, blanching briefly, and submerging them with onion and cheongyang chili in a brine of boiled dark soy sauce, vinegar, and sugar. The stems' distinctive crunchy-chewy texture holds up as they absorb the brine, and a faint oceanic note lingers beneath the soy sauce's savory depth and the vinegar's brightness. Onion adds natural sweetness to the pickling liquid, and the chili sharpens the finish with a clean heat. Reboiling and cooling the brine before a second pour extends shelf life, making this a long-lasting banchan in the refrigerator.
Adjust Servings
Instructions
- 1
Soak salted seaweed stems in cold water for 15 minutes, then cut into 4 cm pieces.
- 2
Blanch for 40 seconds, cool immediately, and drain thoroughly.
- 3
Slice onion and chili, then place with stems in a sterilized glass jar.
- 4
Boil soy sauce, vinegar, water, sugar, and garlic; simmer 1 extra minute after boiling.
- 5
Pour hot brine over ingredients, fully submerge, and cool to room temperature.
- 6
Refrigerate for 24 hours before serving; best flavor develops by day 3.
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