Korean Pickled Ginger in Soy-Vinegar Brine

Name: Korean Pickled Ginger in Soy-Vinegar Brine
Prep time: 20 min
Cook time: 8 min
Yield: 4 servings
Cuisine: Korean
Ingredients: fresh ginger 300 g; soy sauce 180 ml; vinegar 180 ml; water 180 ml; sugar 120 g; salt 0.5 tsp

Quick answer

Active time: 28 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Paper-thin slices of ginger are blanched for exactly 30 seconds, long enough to relax the tough fibers and tame the sharp heat.

Any longer and the ginger's own fragrance dissolves into the water. Three days of cold storage lets the soy and vinegar soak deep into each slice, turning the raw bite round and mellow, and the thinner the slices are cut along the grain, the sooner that happens. One slice with a spoonful of rice is enough, and beside fatty pork belly or boiled pork it cuts the richness. A hot green chili added to the brine brings a second, brighter kind of heat.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel 300 g fresh ginger thinly, then slice it as finely as possible along the grain.

The thinner the slices, the faster the soy-vinegar brine will penetrate during the cold aging time.
2

Bring plenty of water to a full boil, add the ginger slices, and blanch them for exactly 30 seconds.

Lift them out immediately because longer boiling weakens the ginger aroma and removes too much of its sharp character.
3

Drain the blanched ginger well in a sieve, then spread the slices briefly so surface moisture can evaporate.

Too much water clinging to the ginger will dilute the finished brine and soften the seasoning.
4

Combine 180 ml soy sauce, 180 ml vinegar, 180 ml water, 120 g sugar, and 1/2 teaspoon salt in a pot over medium heat.

Stir until the sugar dissolves, then bring the brine to a steady boil.
5

Pack the drained ginger slices into a jar and pour in the hot boiling brine while it is still very warm.

Press the slices down gently so they are covered evenly and no dry edges remain exposed.
6

Let the jar lose steam at room temperature, then refrigerate once completely cool and age for 3 days.

Serve small amounts with rice or fatty meat, using the bright acidity to clean up rich bites.