Miyeok Julgi Jangajji (Seaweed Stem Pickles)
A 4-serving seaweed stem pickle with auto-scaling for clean sweet-sour balance.
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.
Tips
Nutrition (per serving)
Adjust Servings
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