Korean Crown Daisy Soy Pickle
Quick answer
Ssukgat jangajji is a soy-brined pickle made with crown daisy greens, capturing the herb's distinctively bitter, aromatic character in a quick-cured form.
What makes this special
- Ssukgat jangajji preserves aromatic crown daisy in a soy brine that balances herbal bitterness.
- Hot brine poured immediately blows off green off-notes and leaves only herb fragrance
- Lemon slices pickled alongside add citrus depth to the otherwise plain soy base
Key ingredients
Core cooking flow
- 1 Trim 300 g crown daisy by removing thick, tough stems, then cut the greens into 5 cm lengths.
- 2 Slice 1 lemon thinly and remove the seeds, since they can add bitterness during storage.
- 3 Combine 160 ml soy sauce, 140 ml vinegar, 140 ml water, 60 g sugar, and 1 tsp whole peppercorns in a pot.
Ssukgat jangajji is a soy-brined pickle made with crown daisy greens, capturing the herb's distinctively bitter, aromatic character in a quick-cured form. A boiling mixture of soy sauce, vinegar, and sugar is poured directly over the trimmed greens, which wilts them just enough to expel raw grassiness while locking in the clean, herbal fragrance underneath. Thin slices of lemon layered between the greens as they steep introduce a citrus brightness that cuts through the saltiness of the soy and keeps the brine from tasting flat. Whole black peppercorns contribute a gentle background heat that tidies up the finish. The jar goes into the refrigerator once cooled, and the pickle is ready to eat after just twenty-four hours, making it one of the most practical options when a side dish is needed on short notice. The herbal fragrance is at its sharpest within the first week of refrigeration, after which the aroma gradually fades. It pairs well as a rice topping or served alongside grilled pork or beef.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Trim 300 g crown daisy by removing thick, tough stems, then cut the greens into 5 cm lengths.
Rinse well and shake off as much water as possible so the brine does not become diluted.
- 2Prep
Slice 1 lemon thinly and remove the seeds, since they can add bitterness during storage.
Layer the crown daisy and lemon in a sterilized jar, packing them neatly without crushing the tender leaves.
- 3Control
Combine 160 ml soy sauce, 140 ml vinegar, 140 ml water, 60 g sugar, and 1 tsp whole peppercorns in a pot.
Heat over medium heat, stirring until the sugar fully dissolves before the brine boils.
- 4Heat
Once the brine reaches a boil, let it bubble for only 30 seconds to even out the flavor.
Pour it into the jar immediately, making sure the greens are submerged, and press down any floating leaves.
- 5Control
Cover the jar and let it cool completely at room temperature.
Do not refrigerate while steam remains inside, as condensation can water down the pickle, then chill it for 24 hours before serving.
- 6Finish
After one day, serve it when the crown daisy has wilted and taken on the soy color.
Use clean chopsticks each time, and enjoy it within a week with rice or grilled meat while the aroma is still clear.
After the steps
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