Maesil Jangajji (Pickled Green Plums)

🇯🇵日本語で読む

Zero-waste, spicy-sweet, and incredibly addictive—this Korean pickled plum recipe is the best way to reuse leftover green plums from maesil-cheong.

Maesil jangajji in a glass jar with homemade vegan kimbap using pickled plums

Discover the perfect way to reuse leftover green plums from your maesil-cheong syrup!

This sweet, spicy, and crunchy maesil jangajji (Korean pickled green plums) is a delicious vegan side dish that pairs beautifully with rice, cucumber salads, or even kimbap.

With just two ingredients—plums and gochujang—you’ll create a zero-waste banchan that delivers bold flavor in every bite. Let’s dive into this easy, fridge-friendly Korean pickle recipe.

Jump to:

🥄 What is Maesil Jangajji?
🌶 Ingredients
🔪 Instructions
🌟 Optional Flavor Boost
🍱 How to Enjoy Maesil Jangajji
💡 FAQs
👨🏻‍🍳 More Vegan Plum Recipes
🥢 Try These Korean Vegan Dishes
📌 Recipe Card

🥄 What is Maesil Jangajji?

Maesil jangajji (매실 장아찌) is a type of Korean pickle made by marinating green plums in gochujang. It's a clever, zero-waste way to use the leftover fruit from homemade maesil-cheong (green plum syrup), transforming it into a bold and flavorful banchan (Korean side dish).

With its crunchy texture and sweet-spicy flavor, it’s similar to Japanese takuan but with a deeper umami kick from gochujang. Best of all? It requires just a few ingredients and a bit of resting time in the fridge.

📎 Learn how to make maesil-cheong here →

🌶 Ingredients

Leftover maesil (green plums): These are the plums left after making syrup. Remove any tough skins or overly fibrous parts.
Gochujang: Use a clean, preservative-free gochujang like Bibigo. It adds sweet heat and deep flavor.
💡 Tip: Store large packs in the freezer to avoid spoilage.

Bibigo gochujang and leftover maesil plums from Korean plum extract

Optional for flavor boost:

Sesame oil, soy sauce, toasted sesame seeds

📌 Scroll down for full measurements in the recipe card!

🔪 Instructions

Removing pits from maesil plums with a knife for jangajji

Remove the pits: Carefully cut around the pits to get the usable flesh. Discard any overly tough or shriveled pieces.

Leftover maesil plums mixed with gochujang in a bowl

Mix: In a bowl, toss the plum flesh with gochujang until well coated.
Store: Transfer to a clean jar and refrigerate for 2–3 days to mellow the flavor.

Maesil jangajji (pickled Korean plums) stored in a glass jar

🌟 Optional Flavor Boost

After pickling, mix in:

½ teaspoon sesame oil
½ teaspoon soy sauce
½ teaspoon toasted sesame seeds

This adds depth, aroma, and a touch of nuttiness.

Maesil jangajji seasoned with sesame oil, soy sauce, and toasted sesame seeds

🍱 How to Enjoy Maesil Jangajji

Kimbap filling: Use instead of takuan. Try wrapping it with lettuce and vegan tofu crumble for a fresh take on kimbap.
📎 See other Korean vegan recipes →

Rolling vegan kimbap with maesil jangajji and vegan minced tofu

Over rice: Pair with warm white rice and roasted seaweed.

Cucumber salad: Toss with sliced cucumbers for a refreshing side.

Sliced vegan kimbap with pickled maesil plums and tofu filling

💡 FAQs

Q: What is jangajji?

A: Jangajji refers to Korean pickles made by marinating vegetables or fruit in sauces like soy sauce, doenjang, or gochujang.

Q: Can I make this without gochujang?

A: Gochujang is essential for this flavor. You can try using miso + chili paste, but the result will differ.

If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!

👨🏻‍🍳 More Vegan Plum Recipes

🥢 Try These Korean Vegan Dishes

📌 Recipe Card

You’ll find a fully detailed recipe with quantities and step-by-step instructions in the card below.

Pickled Korean Green Plums (Maesil Jangajji)

by Vegin Vegan Vegun!

A crunchy, spicy-sweet Korean pickle made from leftover green plums used in maesil-cheong syrup. This easy vegan jangajji is perfect as a rice topping, cucumber mix-in, or kimbap filling.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Total 10

Course condiment, pickle, side dish

Cuisine Korean

Servings 100 g

Equipment

kitchen knife
plate
fork
glass jar

Ingredients

80 g Leftover maesil (green plums from syrup making)
20 g~ gochujang (Korean chili paste) (adjust to your taste)

Optional Seasoning Upgrade

½ teaspoon toasted (dark) sesame oil
½ teaspoon soy sauce
½ teaspoon sesame seeds

Instructions

Remove pits from the leftover plums and discard any overly tough skin or flesh.
80 g Leftover maesil
Mix the plum flesh with gochujang in a bowl.
20 g~ gochujang (Korean chili paste)
Store in a jar and refrigerate for 2–3 days.
Optional: Add ½ teaspoon each of sesame oil, soy sauce, and toasted sesame seeds for more flavor.
½ teaspoon toasted (dark) sesame oil
½ teaspoon soy sauce
½ teaspoon sesame seeds

Notes

You can use this jangajji as a kimbap filling instead of takuan, or mix it with sliced cucumber for a quick side dish.

Keyword maesil jangajji, pickled green plums, vegan Korean pickle

I hope you enjoyed learning how to make this sweet and spicy maesil jangajji.
It's such a simple way to give leftover plums a second life—and turn them into something truly delicious.

If you try this recipe, I'd love to hear how you liked it! Feel free to leave a comment or tag me on social media.

Wishing you all a wonderful, healthy, and happy day! 💚

If this recipe was helpful....

♡ Support

💬Did you try this recipe? Let me know how it turned out in the comments— or mention #vegin_vegan_vegun or just tag us @veginveganvegun with your delicious creations!