jangajji - daikon and garlic soy sauce pickles

Name: Jangajji - Daikon and Garlic Soy Sauce Pickles
Prep time: 20 min
Cook time: 5 min
Yield: 2 cups
Cuisine: Korean
Ingredients: 1/2 cup(s) sugar; 1/2 cup(s) soy sauce; 3/4 cup(s) rice vinegar; 1/2 pound(s) daikon radish; 10 clove(s) garlic, peeled

1 Pinch 1 Photo

Lori L (JostLori)

San Diego

Updated on Jun 24, 2019

A quick Korean pickle. Goes great with Kalbi, but also on top of sandwiches and burgers. Time does not include marinating time of 4 hours under refrigeration

Rate

prep time 20 Min

cook time 5 Min

method Stove Top

yield 2 cups

Ingredients

1/2 cup sugar
1/2 cup soy sauce
3/4 cup rice vinegar
1/2 pound daikon radish
10 cloves garlic, peeled

How To Make jangajji - daikon and garlic soy sauce pickles

Step 1

Combine the sugar, soy sauce and vinegar in a small saucepan and bring to a boil. Remove from heat and allow to cool for 15 minutes.

Step 2

Meanwhile, peel and cut the daikon into 1/2 inch cubes. Place in a glass bowl with the peeled garlic cloves.
Step 3

Pour the pickling base over the daikon and garlic, stir to combine. Cover and refrigerate for at least 4 hours. Will keep for 1 week, refrigerated.
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