Korean Crown Daisy Soy Pickle

Quick answer

Total time: 25 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmountUnit

crown daisy300 gg

soy sauce160 mlml

vinegar140 mlml

water140 mlml

sugar60 gg

whole peppercorns1 tsptsp

lemon1 eaea

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Prep

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.
3

Control

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.
4

Heat

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Ssukgat jangajji preserves aromatic crown daisy in a soy brine that balances herbal bitterness.
Finish cue: Layer the crown daisy and lemon in a sterilized jar, packing them neatly without crushing the tender leaves.
Avoid this: Trim 300 g crown daisy by removing thick, tough stems, then cut the greens into 5 cm lengths.
Storage and reheating: 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.