Korean Soy Pickled Burdock
Ueong jangajji is a soy-pickled burdock root prepared by soaking cut burdock in vinegar water to prevent browning, blanching to remove any earthiness, then submerging in a brine of soy sauce, vinegar, and sugar. Kelp, dried red chili, and whole peppercorns boiled into the brine contribute umami depth and a subtle warmth. The root's natural nuttiness and earthy aroma meld with the sweet-salty-tangy brine into a complex, lingering flavor. Its firm, crunchy texture holds up well over days of storage, and reboiling the brine on the third day extends the pickle's shelf life further.
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Instructions
- 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.
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