Pickled Korean Green Plums (Maesil Jangajji)
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.
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.