Meowi Jangajji (Pickled Butterbur) with Bitter Aroma
A pickled side dish made by pouring hot boiled soy sauce brine over tender butterbur shoots to bring out their pleasant bitterness.
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 pickled side dish is made by wilting tender spring butterbur shoots in freshly boiled soy sauce brine and adding soju at the end. Its signature pleasant bitterness and aroma make it a wonderful companion for rich, greasy dishes. Simply turn off the heat and submerge the butterbur in the hot brine to pickle it easily.
- Servings
- about 5–6 servings
- Cook time
- 1 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Butterbur (meowi)300 g
Soy Sauce Brine
- Water1 cup
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 cup
- Sugar1/2 cup
- Vinegar1/3 cup
- Soju1/3 cup
- Trim off any spoiled leaves or tough, dirty ends of the stems with a knife.
- Because butterbur has a lot of soil on it, rinse it once and soak it in water for about 30 minutes.
Steps
Butterbur shoots are tender, so you can eat both the stems and leaves.
Trim off any spoiled leaves or tough, dirty ends of the stems with a knife.
Because butterbur has a lot of soil on it, rinse it once and soak it in water for about 30 minutes.
Rinse it several times under running water and drain the excess moisture.
Combine 1 cup water, 1 cup regular soy sauce (jin-ganjang), 1/2 cup sugar, and 1/3 cup vinegar, and once it comes to a rolling boil, let it boil vigorously for 1 minute.
You can adjust the amount of sugar or vinegar to suit your taste.
Turn off the heat, add the butterbur immediately, and press it down so it is submerged in the soy sauce brine.
You are not boiling the butterbur, but rather wilting it with the residual heat.
Once it has wilted tenderly and cooled completely, pour in 1/3 cup soju and mix well.
The soju provides a sterilizing effect and acts as a preservative, so you do not need to reboil the brine several times.
Transfer to a container and store in the refrigerator; it will be ready to eat after about 2 weeks.
Ppunwife's tips
- You can adjust the amount of sugar or vinegar to suit your taste.
- The soju provides a sterilizing effect and acts as a preservative, so you do not need to reboil the brine several times.
FAQ
Why do you add soju?
Soju helps sterilize and acts as a preservative, allowing the pickles to keep for a long time without needing to reboil the brine multiple times.
When can I start eating it?
Store it in a container in the refrigerator, and it is best eaten after it has matured for about ten days to 2 weeks.
Should I boil the butterbur together with the soy sauce brine?
Do not boil the butterbur. Right after turning off the heat, press the butterbur down into the hot soy sauce brine so the residual heat wilts it.
Can I adjust the sweetness and acidity of the seasoning?
You can adjust the amount of sugar or vinegar to match your personal taste and preference.
