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Yachae-jangajji: Korean-style marinated vegetables, crispy and tangy

Name: Yachae-jangajji: Korean-style marinated vegetables, crispy and tangy
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 portions
Ingredients: 3 c. à soupe Brown sugar; 2 Cucumber; 200 g White Radish; 100 ml Soy Sauce; 100 ml Rice Vinegar

Vegetables simply marinated in a soy sauce-vinegar mixture, to be kept for several weeks in the refrigerator.

⏱ Prep 15 min 🍳 Cook 5 min 👤 6 personnes Coréenne Vegan Facile 🔥 40 kcal

Nutrition Facts · per serving

kcal

Energy

Protein

Carbs

Fat

Fiber

Sugar

🛒 Ingredients

3 c. à soupe Brown sugar

2 Cucumber

200 g White Radish

100 ml Soy Sauce

100 ml Rice Vinegar

👨‍🍳 Instructions

1. Cut cucumber and white radish into regular sticks.

2. Bring soy sauce, rice vinegar, brown sugar, and water to a boil in equal parts.

3. Let the marinade cool slightly.

4. Pour the warm marinade over the vegetables arranged in a jar.

5. Let marinate for at least 24 hours in the refrigerator before enjoying.

🛍 Find these ingredients

Easily order your ingredients online.

🧁 Brown sugar Pastry shop Voir sur Joybuy → 🥦 Cucumber Vegetables Voir sur Joybuy → 🥦 White Radish Vegetables Voir sur Joybuy → 🧂 Soy Sauce Spices & Herbs Voir sur Joybuy → 🧂 Rice Vinegar Spices & Herbs Voir sur Joybuy →

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