Korean > Korean Pickles

Sanmaneul-jangajji (Pickled Mountain-Root) Recipe

Ingredients with Measurements:
- 1 pound mountain-root (sanmaneul)
- 1 cup soy sauce
- 1 cup vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame seeds

Special equipment needed:
- Large pot
- Glass jars with lids

Step-by-step instructions:
1. Rinse the mountain-root thoroughly and cut into thin, bite-sized pieces.
2. In a large pot, bring the soy sauce, vinegar, water, sugar, garlic, ginger, and red pepper flakes to a boil.
3. Add the mountain-root to the pot and cook for 5-7 minutes, or until the mountain-root is tender.
4. Remove the pot from heat and let it cool down to room temperature.
5. Once cooled, transfer the mountain-root and the liquid to glass jars.
6. Sprinkle sesame seeds on top of the mountain-root in the jars.
7. Seal the jars tightly with their lids and store in the refrigerator for at least 24 hours before serving.

- Time:
Preparation time: 15 minutes
- Cooking time: 5-7 minutes
- Room temperature for cooling down the liquid before transferring to jars.
Serving size:
- 4-6 servings

Nutritional information:
- Calories: 120
- Fat: 0g
- Carbohydrates: 28g
- Protein: 2g
- Sodium: 2000mg

Substitutions for ingredients:
- You can substitute the mountain-root with any other root vegetable, such as carrots or radishes.
- You can substitute the soy sauce with tamari or coconut aminos for a gluten-free option.

- Add sliced onions or scallions to the pot for extra flavor.
- Use different spices, such as cumin or coriander, for a different flavor profile.

Tips and tricks:
- Make sure to rinse the mountain-root thoroughly to remove any dirt or debris.
- Use glass jars with tight-fitting lids to prevent any air from getting in and spoiling the pickled mountain-root.
- Serve the pickled mountain-root as a side dish or as a topping for sandwiches or salads.

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

Reheating instructions:
- The pickled mountain-root can be served cold or at room temperature.

Presentation ideas:
- Serve the pickled mountain-root in a small dish with a sprinkle of sesame seeds on top.

- Garnish with sliced scallions or sesame seeds.

- Serve the pickled mountain-root with rice or as a side dish to any Korean-inspired meal.

Suggested side dishes:
- Kimchi
- Steamed vegetables
- Rice cakes

Troubleshooting advice:
- If the pickled mountain-root is too salty, rinse it with water before serving.

Food safety advice:
- Make sure to use clean utensils and jars when preparing and storing the pickled mountain-root.
- Store the pickled mountain-root in the refrigerator to prevent any bacterial growth.

Food history:
- Sanmaneul-jangajji is a traditional Korean side dish that has been enjoyed for centuries.

Flavor profiles:
- The pickled mountain-root has a tangy and slightly sweet flavor, with a hint of spice from the red pepper flakes.

Serving suggestions:
- Serve the pickled mountain-root as a side dish or as a topping for sandwiches or salads.

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Region: Korean

Taste: Tangy, Sour, Spicy, Salty