Let veg­eta­bles mar­i­nate in a pick­ling liq­uid and add fresh­ness to any dish.

Crave - - FEATURE -


Mina Park, founder of Korean pri­vate kitchen Sook


Mixed veg­etable jan­ga­jji


Cut five medium cu­cum­ber, half a car­rot, 300g daikon and 200g gar­lic stems into 2-inch match­sticks. Cut 100g lo­tus root into 1-cm slices. Cut three long red and five green chilies into 3-cm rounds. Cut three onions in halves and then cut each half into sixths. Put all the veg­eta­bles into a glass jar.

Boil three cups of soy sauce, three cups of water, two and a quar­ter cups of sugar and one tbsp of black pep­per­corns for five min­utes. Add two and a quar­ter cups of vine­gar and half a cup of soju. Pour the hot liq­uid over the veg­eta­bles. The veg­eta­bles should be 80 per cent cov­ered with liq­uid since the veg­eta­bles will re­duce. Re­move the liq­uid from the jar in two days and boil it again. Cool it com­pletely and pour back over the veg­eta­bles. En­joy!

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