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Jangajji vinegar sauce served with pickled vegetables
Savoury and tangy soy-based liquid for preserving vegetables

Korean jangajji pickling sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
This is essentially a quick pickle brine used in Korea for preserving vegetables (onions, radish, cucumber). The hot liquid 'shocks' the vegetables, opening their pores so flavours penetrate immediately while keeping the vegetable crunchy. The harmony of proportions (soy:vinegar:sugar) is key.
🕒 Prep Time 10 mins
🍳 Cook Time 5 mins
⌛ Total Time 15 mins
🍽️ Servings 6 servings
🔥 Calories 65 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Saucepan: For preparing the brine.
  • Heatproof glass jar: If pouring hot over vegetables.

Allergen Information

⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Slice the garlic and ginger thinly (no need to grate).

Tip: Since we will strain it (or it will be a chunky pickle), slices handle better and give a cleaner flavour.
2 ✓

Place water, soy sauce, vinegar, and sugar in the saucepan. Stir until the sugar dissolves.

Tip: This is a variation of the classic 1:1:1 ratio (water:soy:vinegar).
3 ✓

Toss in the garlic and ginger slices, as well as the chilli flakes.

Tip: Boiling infuses these aromas into the liquid.
4 ✓

Bring to a boil, then simmer gently for 5 minutes.

Tip: This sterilises the liquid and melds the flavours.
5 ✓

Decide: if you want a dipping sauce, cool and strain. If you want to pickle (jangajji), pour hot over prepared raw vegetables.

Tip: Pouring hot results in crunchier vegetables than pickling cold.

Recipe FAQ

What can I pickle with it?
Red onions, garlic cloves, jalapenos, daikon radish.
Can I reuse the liquid?
Yes, boil it again before use, but the flavour will dilute due to water coming out of the vegetables.

Ingredients

  • 150 ml Soy sauce
  • 100 ml Rice vinegar
  • 100 ml Water
  • 50 g Sugar
  • 3 cloves Garlic
  • 10 g Fresh ginger
  • 1 tsp Chilli flakes