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Jangajji brine served with pickled vegetables
Intense and tangy Korean Jangajji pickling brine

Korean Soy Pickling Brine (Jangajji)

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
This is essentially a quick pickle brine used in Korea for preserving vegetables like onions, radishes, and cucumbers. The hot brine 'shocks' the vegetables, opening their pores so flavors penetrate immediately while keeping the vegetable crunchy. The harmony of the soy-vinegar-sugar ratio 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: To make the brine.
  • Heatproof Jar: If pouring hot over vegetables.

Allergen Information

⚠️ Soy

Instructions

1 ✓

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

Tip: Since we will strain it (or leave it as a chunky pickle), slices are easier to handle and provide a cleaner flavor.
2 ✓

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

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

Add the garlic and ginger slices and the chili flakes.

Tip: Boiling infuses the liquid with these aromatics.
4 ✓

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

Tip: This sterilizes the brine and melds the flavors.
5 ✓

Decide: if you want a dipping sauce, cool and strain. If you want pickles (Jangajji), pour the hot brine directly over prepared raw vegetables.

Tip: Pouring it hot results in crunchier pickles than cold brining.

Recipe FAQ

What can I pickle with this?
Red onions, garlic cloves, jalapenos, daikon radish.
Can I reuse the brine?
Yes, boil it again before use, though the flavor will be diluted by water drawn out from the vegetables.

Ingredients

  • 2/3 cup Soy sauce
  • 1/2 cup Rice vinegar
  • 1/2 cup Water
  • 1/4 cup Sugar
  • 3 cloves Garlic
  • 1 piece (1 inch) Fresh ginger
  • 1 tsp Red chili flakes