Gajuk Namul Gochujang Jangajji (Pickled Toon Shoots)
A spring side dish of blanched Chinese toon shoots coated in gochujang and rice syrup sauce, ready to enjoy without aging.
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 →
Instead of salting, Chinese toon shoots are lightly blanched and tossed in a sweet and spicy gochujang seasoning. Rice syrup and fish sauce bring out a subtle sweetness and rich umami, and pressing out all moisture makes this a spring side dish that keeps well for a long time.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Spicy
- Keeps
- 365 days
Ingredients
Ingredients
- Gajuk-namul (Chinese toon shoots)1 bunch, 600 g
- Coarse sea salt1 tbsp
Seasoning
- Gochujang (Korean red chili paste)1 cup
- Sand lance fish sauce (or dried anchovies)1/2 cup
- Gochugaru (Korean chili flakes)1 cup
- Rice syrup (jocheong) (or sugar, corn syrup (mulyeot))1 cup
- Minced garlic2 tbsp
- Minced ginger1/2 tbsp
- Buying tender Chinese toon shoots gives the best flavor and aroma.
- Trim off only the tough bottom ends or stiff, fibrous stems, then rinse several times under running water until the water runs clear.
Steps
Trim the Chinese toon shoots
Simply trim away the tough bottom ends and any stiff, fibrous stems. If the stem snaps crisply when bent, it is tender.
Rinse the trimmed Chinese toon shoots several times under running water until the water runs clear.
Blanching
Blanch
Add 1 tbsp coarse sea salt to a rolling boil. Put the root ends of the Chinese toon shoots in first, leave them for about 10 seconds, then submerge the rest and take them out as soon as they wilt. The leaves are tender, so the idea is to stir them once as soon as they go in and pull them right out.
Immerse them in running cold water so the heat dissipates quickly, then drain in a colander.
Remove moisture
Gather the blanched Chinese toon shoots neatly and press firmly from the stems down to remove as much moisture as possible.
After draining, it is even better to spread them out and let them dry in the shade overnight.
From my experience making this last year, as long as the moisture is removed well before seasoning, it keeps fine for 1 year.
Seasoning the Chinese toon shoots
Season the Chinese toon shoots
Add 1 cup gochujang, 1/2 cup sand lance fish sauce, 1 cup gochugaru, 1 cup rice syrup, 2 tbsp minced garlic, and 1/2 tbsp minced ginger, then mix until the seasoning is well combined.
Coat one stem of Chinese toon shoots with seasoning and taste it. If it is bland, adjust with fish sauce or salt; if it lacks sweetness, add sugar or rice syrup.
When preserving as jangajji for a long period like 1 year, making it too lightly seasoned can cause white film to form or the flavor to spoil.
Season it so that it tastes just right when eaten with rice.
Spread the Chinese toon shoots out and coat them evenly with the seasoning.
Store
The seasoning should be thick and cling tightly to the shoots without dripping so the flavor does not change.
Transfer to a container, press down well to flatten the top, cover with plastic wrap or a plastic bag, and place straight into the refrigerator.
Rather than packing it all into one large container, dividing it into smaller containers reduces contact with oxygen when opening, keeping the flavor intact and making it convenient to eat.
Ppunwife's tips
- When preserving as jangajji for a long period like 1 year, making it too lightly seasoned can cause white film to form or the flavor to spoil.
- Rather than packing it all into one large container, dividing it into smaller containers reduces contact with oxygen when opening, keeping the flavor intact and making it convenient to eat.
FAQ
Can I eat it right after making it?
Blanching and coating with seasoning mellows the distinctive strong aroma, so it is great to eat right after making.
How do I store it for a long time?
Remove as much moisture from the stems as possible, pack into airtight containers, cover with plastic wrap, and refrigerate to keep it without spoiling for about 1 year.
Can I use anchovy fish sauce instead of sand lance fish sauce?
You can substitute anchovy fish sauce to toss the shoots without any problem.
Is there anything to keep in mind when blanching?
Because the leaves are delicate, dip the roots into boiling salted water for 10 seconds, then submerge the rest and scoop them out quickly as soon as they wilt to preserve their texture.
