Quick Daikon and Garlic Soy Sauce Pickles - Jangajji

2 cups
Servings
20m
Prep Time
5m
Cook Time
25m
Ready In

Recipe: #32574

June 17, 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."

Original recipe yields 2 cups servings
OK

Nutritional

  • Serving Size: 1 (325.6 g)
  • Calories 315.5
  • Total Fat - 3.2 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 3967.2 mg
  • Total Carbohydrate - 63.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 50.8 g
  • Protein - 9.3 g
  • Calcium - 100.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 37.5 mg
  • Thiamin - 0.2 mg

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.

Tips & Variations


No special items needed.

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