Yachae jangajji (pickled vegetables)

This simple yet incredibly versatile banchan (side dish) is a staple in Korean homes, perfect for those moments when you need something light, refreshing, or just a little something extra to kickstart your appetite.

Yachae jangajji (pickled vegetables). Credit: Smith Street Books

• makes

  1.5 litres

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Unlike more complex fermented foods, these quick and easy pickles, often featuring crisp cucumbers, sweet onions and mild green chillies, are typically made by simply steeping fresh vegetables in a savoury, tangy and slightly sweet soy sauce-based brine. The result? A burst of clean, refreshing flavour and a satisfying crunch that makes any meal more exciting.

Ingredients

• 2 white onions, peeled
• 2 short cucumbers
• 6 mild green chillies
• 220 g (1 cup) white sugar
• 250 ml (1 cup) jin ganjang (Korean soy sauce)
• 250 ml (1 cup) rice vinegar
• 125 ml (½ cup) maesil cheong (green okum extract)

Chilling time: at least one day.

Makes a 1.5 litre (6 cup) jar.

Instructions

1. Thoroughly wash the onions, cucumbers and chillies. Pat them dry with paper towel or a clean cloth, ensuring the vegetables are completely dry, for longer preservation.
2. Cut the onions in half and remove the cores, then cut each onion half into eight wedges, then into 2 cm (¾ in) chunks. Slice the cucumbers and chillies into 1 cm (½ in) thick pieces.
3. In a saucepan, combine the sugar, soy sauce and 500 ml (2 cups) water over medium heat, stirring until the sugar dissolves.
4. Turn off the heat, then stir in the vinegar and maesil cheong. (Adding the vinegar once the heat is turned off helps to preserve its acidity, resulting in a more vibrant sour pickle flavour.)
5. Arrange the cut vegetables neatly into a 1.5 litre (6 cup) sterilised glass jar or airtight container. Pour the hot brine over the vegetables. It’s fine if they are not initially completely submerged – as the vegetables pickle, they will release moisture and eventually become fully submerged. Leave to cool completely to room temperature.
6. Once cooled, seal the jar or container and refrigerate for at least 1 day before serving. The salt, sugar and vinegar in the brine act as preservatives, so the pickles will keep in the fridge for up to 3 months or even longer if stored properly. The vegetables will soften over time, but the pickle will continue to develop a deeper flavour. For best results, always use a clean utensil when taking the pickles out, and keep the vegetables fully submerged in the brine.

Recipe from A Day in Seoul by Julian Kim (Smith Street Books).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.