Korean Lotus Root Jangajji
Yeongeun jangajji is a soy-pickled lotus root made by blanching sliced root in vinegar water to prevent discoloration, then soaking it in a hot brine of soy sauce, sugar, peppercorns, and bay leaf. The brine seeps through the root's characteristic holes, distributing a balanced salty-sweet flavor evenly in every bite. Bay leaf tempers the heaviness of the soy base while whole peppercorns add a mild spice undertone. The result is a pickle with a dual texture - simultaneously chewy and crisp - that keeps well for days and works as a lunchbox side or everyday banchan.
Adjust Servings
Instructions
- 1
Peel lotus root and slice to 0.5 cm thickness.
- 2
Blanch in vinegar water for 3 minutes, then rinse cold.
- 3
Boil soy sauce, water, sugar, peppercorns, and bay leaf.
- 4
Pack lotus root in a jar and pour in hot brine.
- 5
Cool and refrigerate for 2–3 days.
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