KimchiEasy

Ueong Jangajji (Soy Pickled Burdock)

Soy-pickled burdock for 4 servings with auto-scaling for precise brine balance.

Prep 20minCook 12min4 servings

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Ingredients (4 servings)

1
Scrape and cut burdock into 6 cm sticks, then soak in vinegar water for 10 minutes.
2
Blanch burdock for 3 minutes, rinse in cold water, and drain.
3
Boil soy sauce, water, vinegar, sugar, kelp, dried chili, and peppercorns for 5 minutes.
4
Strain the brine and keep it hot.
5
Place burdock in a sterilized jar and pour in brine until fully submerged.
6
Cool completely, then refrigerate for 2 days before serving.

To prevent browning, soak burdock in vinegar water immediately after cutting.

Reboil and cool only the brine on day 3 for better shelf life.

Calories

112

kcal

Protein

Carbs

Fat

Original

2servings

→

Target

servings

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