Korean Miyeok Julgi Jangajji (Seaweed Stem Pickles)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Crunchy seaweed stems carry a layer of salty soy and sharp vinegar over a faint taste of the sea.
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The stems are blanched for only about 20 seconds and squeezed dry right away; that brief dip is what keeps their snappy chew. Onion lends the brine a natural sweetness and cheongyang chile a hot finish. Salted stems vary in saltiness, so the soaking time is adjusted by tasting a strand.
Ingredients
Instructions
- 1
Soak 350 g salted seaweed stems in cold water for 30 minutes to draw out excess salt.
Taste one strand, and if it is still too salty, soak for 5 more minutes before rinsing.
- 2
Rinse the stems under running water, then blanch them in boiling water for about 20 seconds.
Drain immediately and squeeze firmly so they stay crisp and chewy instead of turning limp.
- 3
Cut the seaweed stems into 4 cm lengths and slice 80 g onion thinly.
Thinly slice 1 Cheongyang chili as well, then place everything in a heatproof bowl or sterilised jar.
- 4
Combine 120 ml soy sauce, 120 ml vinegar, 120 ml water, 2.5 tbsp sugar, and 1 tsp minced garlic in a pot.
Boil over high heat until the sugar dissolves and the brine bubbles evenly.
- 5
When the brine comes to a boil, turn off the heat and let it cool for 5 minutes.
Pour it over the ingredients, then press with chopsticks so the stems are fully submerged.
- 6
After it cools completely at room temperature, seal and refrigerate.
Keep the seaweed stems submerged and remove only the needed portion with a clean utensil.
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