Crispy Maesil Jangajji (Pickled Green Plums) Side Dish
A summer side dish of pickled green plums salted, sweetened with sugar, and seasoned in a spicy-sweet sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This jangajji is pickled first in salt and then in sugar to preserve its distinct crispy texture. Once sufficiently aged at room temperature, it is tossed in a spicy-tart gochujang seasoning. It pairs wonderfully with meat dishes or as a daily rice banchan.
- Servings
- about 10–12 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Green plum (maesil)2 kg (pitted)
- Coarse sea salt100 g
- Sugar1 kg
Maesil jangajji gochujang seasoning
- Pickled green plums (maesil-jangajji)1 handful, 100 g
- Gochujang (Korean red chili paste)1 tbsp
- Corn syrup (mulyeot)1/2 tbsp
- Minced garlic1 tsp
- Toasted sesame oila little
- Toasted sesame seedsa little
- Remove the pits from the green plums and cut each into 4 to 5 wedges with a knife.
- You can add sugar equivalent to about half or up to 70% of the green plums' weight. If you prefer it sweeter, you can add more than half.
- Once aged, store the pickled green plums along with their liquid in an airtight container in the refrigerator, and simply take out the plum pieces as needed to toss with seasoning.
Steps
1. The weight of the green plums after pitting is 2 kg.
Remove the pits from the green plums and cut each into 4 to 5 pieces with a knife.
Pour in salt equivalent to 5% of the plums' weight (2/3 cup) and mix thoroughly.
Salt for about 10 to 12 hours so they pickle well, tossing the top and bottom occasionally.
For green plum prep and pit removal, check here ⇒ http://blog.naver.com/ppunwife/140052802209
In the past, I made maesil jangajji using an equal ratio of sugar and green plums in order to also get plum extract, and while getting plum extract was nice, it felt too sweet as a side dish for rice. If you want some plum extract while having a slightly less sweet pickle, do not use a 1:1 ratio, but use a ratio of green plums to sugar of around 1:0.7.
2. Drain the salted green plums in a colander and discard the salt water.
3. Place the green plums in a bowl and pour in the sugar.
You can add sugar equivalent to about half or up to 70% of the green plums' weight.
If you like it sweeter, you can add more than half.
4. Mix evenly.
5. This has been aged for 6 days, turning the top and bottom two or three times a day.
When I tasted it after it had aged 3 days, much of the bitterness and sourness remained, so I aged it for three more days.
Although some bitterness still remains, I thought it was fine to season and eat, so I scooped some out and seasoned it.
If you dislike the characteristic bitter and sour taste of green plums, you can age them for up to about 20 days before eating.
Once aged, store the pickled green plums along with the liquid in an airtight container in the refrigerator, and take out just the green plums as needed to toss with seasoning.
Many people ask whether to age pickles or ferment vegetables at room temperature or in the refrigerator.
Aging must unconditionally be done at room temperature. They will not age in a refrigerator with cold air.
Once aging is complete, transfer to the refrigerator to store.
6. Gently squeeze the moisture from the green plums.
7. Add all seasoning ingredients...
8. Toss gently to mix.
Ppunwife's tips
- Many people ask whether to age pickles or ferment vegetables at room temperature or in the refrigerator. Aging must always be done at room temperature. Pickles will not age in the cold of the refrigerator. Once aging is complete, transfer to the refrigerator for storage.
- Finely slicing pickled green plums and adding them to cold cucumber soup doubles the refreshing flavor.
FAQ
Should jangajji be aged at room temperature or in the refrigerator?
Aging must be done at room temperature. Because the temperature inside the refrigerator is low, it will not ferment or age properly, so transfer to an airtight container and refrigerate only after aging is complete.
How do you age green plums to reduce their bitterness and sourness?
After mixing with sugar, toss them three or four times a day and age fully at room temperature for up to about 20 days to soften the characteristic bitter and sour flavor.
How else can finished pickled green plums be used?
Besides seasoning them as a side dish, you can slice them thinly and float them in chilled cucumber soup to add a refreshing flavor.
