Korean Lotus Root Jangajji

Quick answer

Total time: 37 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

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.

Ingredients

servings

IngredientAmountUnit

lotus root500 gg

vinegar2 tbsptbsp

soy sauce180 mlml

water220 mlml

sugar70 gg

black peppercorns½ tsptsp

bay leaf1 eaea

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Instructions

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

6 steps

1

Prep

Peel 500 g lotus root thinly, then rinse inside the holes to remove any dirt.

Slice it evenly to 0.5 cm thick so the pieces blanch and pickle at the same pace.
2

Control

Bring plenty of water to a boil in a pot, then add 2 tbsp vinegar.

Add the lotus root and blanch over medium heat for 3 minutes, just until the slices look clearer and slightly firm.
3

Heat

Rinse the blanched lotus root immediately in cold water to stop residual cooking.

Drain it thoroughly and shake off excess water, because leftover water can dilute the brine and soften the crisp texture.
4

Control

Put 180 ml soy sauce, 220 ml water, 70 g sugar, 0.5 tsp black peppercorns, and 1 bay leaf in a pot.

Heat over medium heat, stirring until the sugar fully dissolves.
5

Control

When the brine reaches a boil, simmer it for just 1 more minute to draw out the pepper and bay aroma.

Turn off the heat before it reduces too much, keeping the brine hot for pouring.
6

Control

Pack the drained lotus root neatly into a jar and pour in enough hot brine to cover it.

Let it cool completely, then refrigerate for 2-3 days so the salty-sweet flavor reaches the holes and centers.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Porous lotus root slices in yeongeun jangajji absorb a savory brine of soy sauce and peppercorns.
Finish cue: Pack the drained lotus root neatly into a jar and pour in enough hot brine to cover it.
Storage and reheating: Let it cool completely, then refrigerate for 2-3 days so the salty-sweet flavor reaches the holes and centers.