Deodeokjangajji is a Korean side dish made by pickling deodeok, a type of mountain vegetable. It’s known for its unique bitter taste and crunchy texture. Ingredients: Instructions: Tips: This content is
Jangajji is a collective term for various Korean pickled vegetables. It’s a popular side dish that adds a burst of flavor and texture to meals. Key Ingredients: How to Make
Yangpajangajji is a popular Korean side dish that features pickled onions. It’s a simple yet delicious dish that’s perfect for adding a tangy and refreshing flavor to any meal. Key
Yangnyeom Gejang is a popular Korean dish that features raw crab marinated in a spicy and savory sauce. It’s a bold and flavorful dish that’s perfect for those who love
Mujangajji is a popular Korean side dish made with pickled radish. It’s a crunchy and tangy dish that’s often served alongside other Korean dishes. Key Ingredients: How to Make Mujangajji:
Myeonginamul jangajji is a Korean pickle made with wild mountain chives, known for their unique, slightly pungent flavor. This seasonal delicacy is packed with vitamins and minerals, making it a
Maesiljangajji is a popular Korean pickle made from green plums, also known as maesil. It’s a versatile ingredient that can be used in various dishes, from salads to sauces. Ingredients:
Garlic stems lightly salted and preserved in decocted soy sauce. This food is typically made in May and June, when the garlic harvest begins, and enjoyed in summer as an
Dureupjangajji is a Korean pickle made with tree sprouts, specifically those of the Aralia elata tree. It’s a seasonal delicacy, particularly popular in the spring when the young shoots are
Ganjang gejang is a traditional Korean dish made by marinating fresh raw crabs in soy sauce. It has a salty and savory flavor, and is known for its unique umami
