Pickle > Korean Pickles > Jangajji

Jangajji-Style Pickled Daikon Recipe

Ingredients with Measurements:
- 1 large daikon radish, peeled and sliced into thin rounds
- 1 cup rice vinegar
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds

Special equipment needed:
- Large glass jar or container with a lid

Step-by-step instructions:

1. In a medium saucepan, combine rice vinegar, water, soy sauce, sugar, garlic, ginger, red pepper flakes, and sesame oil. Bring to a boil over medium heat, stirring occasionally until sugar has dissolved.

2. Remove from heat and let the mixture cool for 10 minutes.

3. In a large glass jar or container, layer the sliced daikon rounds.

4. Pour the cooled pickling liquid over the daikon, making sure all the slices are covered.

5. Sprinkle sesame seeds over the top of the daikon.

6. Cover the jar or container with a lid and refrigerate for at least 24 hours before serving.


- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Refrigerate for at least 24 hours before serving.
Serving size:
- 4 servings

Nutritional information:
- Calories: 90
- Total Fat: 2g
- Sodium: 1000mg
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 3g

Substitutions for ingredients:
- You can use any type of vinegar instead of rice vinegar.
- You can use honey instead of sugar.
- You can use any type of oil instead of sesame oil.

Variations:
- You can add sliced carrots or cucumbers to the pickling liquid for a different flavor.
- You can add sliced jalapenos or other hot peppers for a spicy kick.

Tips and tricks:
- Make sure to slice the daikon thinly for the best texture.
- Use a glass jar or container with a lid to prevent any leaks or spills.
- You can adjust the amount of sugar and soy sauce to your taste.

Storage instructions:
- Store the pickled daikon in the refrigerator for up to 2 weeks.

Reheating instructions:
- This recipe is served cold and does not need to be reheated.

Presentation ideas:
- Serve the pickled daikon on a platter with other Korean side dishes.

Garnishes:
- Sprinkle additional sesame seeds over the top of the pickled daikon before serving.

Pairings:
- Serve with Korean BBQ or other Korean dishes.

Suggested side dishes:
- Kimchi
- Steamed rice
- Korean-style spinach

Troubleshooting advice:
- If the pickling liquid is too salty, add more water to dilute it.

Food safety advice:
- Make sure to use clean utensils and a clean glass jar or container when making this recipe.
- Store the pickled daikon in the refrigerator to prevent any bacterial growth.

Food history:
- Jangajji is a traditional Korean pickling technique that has been used for centuries.

Flavor profiles:
- The pickling liquid is sweet, salty, and tangy, with a hint of spice from the red pepper flakes.

Serving suggestions:
- Serve the pickled daikon as a side dish with Korean BBQ or other Korean dishes.

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Region: Korean

Taste: Tangy, Spicy, Salty, Sour, Umami