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    Home » Recipes

    Jangajji (Vegetable Pickles)

    Published 07/20/2020. Updated 04/17/2021

    Jump to Recipe

    Vegetable pickles made with a simple brine with 3 ingredients — soy sauce, vinegar and sugar! These Korean pickles are quick, delicious and crunchy!

    DSC2249 2 - Jangajji (Vegetable Pickles)

    Salty, sweet, tangy and crunchy Korean pickles, anyone? Pickling is a food preservation process, and different cultures have different techniques and flavorings. In Korea, vegetables pickled in soy sauce are highly popular. You can use this simple brine with 3 ingredients — soy sauce, vinegar and sugar — for quick pickling of any vegetables!

    These pickles go very well with any Korean meal, especially with grilled meat dishes. They will wake up your appetite and brighten your meal.

    Collectively called jangajji (장아찌), Korea has a wide variety of pickles. Some are pickled in soy sauce, and some are pickled in doenjang (Korean fermented soybean paste) or gochujang (Korean red chili pepper paste).

    In the old days, the salt content for pickling was very high for a long shelf life. With the invention of refrigeration and availability of vegetables all year round, that’s no longer necessary. We now simply enjoy pickles for their appetizing savory taste.

    This mild soy sauce pickling is similar to “quick pickling” or “refrigerator pickling” in America. No canning required! And it’s meant to be kept in the fridge. You can start eating them the next day or so, but they will get better with a few days in the brine.

    In case you wonder, these pickles are not fermented because of the vinegar in the solution. For fermented Korean traditional cucumber pickles, see my oiji recipe.

    DSC2126 1 - Jangajji (Vegetable Pickles)

    How to make a brine for Korean pickles

    Easy peasy!

    1. Clean and cut vegetables into bite size pieces any way you want. Pack them in jars.
    2. Add water, soy sauce, and sugar to a pot, and bring it to a boil.
    3. Add vinegar.
    4. Pour the hot brine over the vegetables.
    5. Cool, close the lid, leave it out a day or two, and refrigerate.

    No, the hot brine will not cook the vegetables, but shocking them with hot water will help create crunch on the outside.

    DSC2061 - Jangajji (Vegetable Pickles)

    The ratio of water, soy sauce, sugar and vinegar is a matter of preference. I’ve used the same ratio I’m sharing here for many years, and it’s exactly how I like it. Not that salty, not too sweet, and not too vinegary! So, here’s my golden ratio:

    Water Soy Sauce Sugar Vinegar
    2 cups 1 cup 1/2 cup 1/2 cup

    If you want saltier, sweeter or more vinegary pickles, simply adjust any of the three ingredients to taste, keeping the water amount the same. The additional liquids will also yield more brine so you’ll need more veggies.

    This recipe yields enough brine to pickle vegetables packed in two 32-oz jars and maybe a little more depending on how packed your vegetables are in the jars. Don’t worry about finding 32-oz jars. You can use smaller jars or even Pyrex containers. Remember we’re not canning for these quick pickles.

    DSC2124 - Jangajji (Vegetable Pickles)

    If you want to add more flavor, add a small piece of dashima (dried kelp) to the brine before boiling. Or, use vegetable broth instead of water.

    I know some of you wonder which sugar and/or vinegar to use. Any sugar and any clear vinegar are fine. However, remember the acidity level of vinegar varies widely depending on the type.

    Which vegetables to pickle

    As you can see from the photos, I pickle quite a few different vegetables using the same brine. The only thing I’d do differently is pickled garlic for which I use a 2-step process.

    This recipe calls for cucumbers, onions and jalapenos, but those are simply guidelines. You can pickle only one of these vegetables if you want, or use entirely different vegetables.

    Depending on the season, my other favorites are Korean radish, Chayote, maneuljjong (마늘쫑, garlic scapes), kkaennip (깻잎, perilla leaves), and ramps. Ramps are very similar to Korean mountain/wild garlic called myungi (명이), which is highly popular as pickles. 

    DSC2256 e1618709498499 - Jangajji (Vegetable Pickles)

    Chayote, which is not a common vegetable in Korea, is a brilliant find by some Koreans in America for pickling. I first tried chayote jangajji at a Korean restaurant many years ago. Its taste, as well as the texture, is somewhere between cucumber and white radish, which is great for incredibly crispy pickles.

    DSC2492 - Jangajji (Vegetable Pickles)

    How long will these Korean pickles keep?

    Again, these pickles are made to be kept in the fridge. Don’t worry even if you forgot to put in the fridge right away. They are fine at room temperature for 2 to 3 days. The salt level, vinegar and even sugar keep them from any harmful bacteria to grow during that time.

    These pickles will keep well for up to 4 weeks in the fridge.

    To keep it longer, you can pour out the brine into a pot and boil it for a few minutes. You can do this after 3 or 4 days of pickling at which time the vegetables have released their water content and diluted the brine. This time, cool it, pour back over the pickles, and return to the fridge.

    DSC2461 3 - Jangajji (Vegetable Pickles)

    What to do with leftover soy sauce brine

    The vegetable infused soy brine is delicious. You can use it as a dipping sauce or use it in cooking or marinating. Just remember it’s been diluted and contains vinegar. Better yet, you can add more soy sauce, sugar and vinegar, boil, and make more pickles.

    More Pickle Recipes

    Oiji (Cucumber pickles)
    Maneul jangajji (picked garlic)

    DSC2279 - Jangajji (Vegetable Pickles)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC2279 300x300 - Jangajji (Vegetable Pickles)

    Jangajji (Vegetable Pickles)

    4.65 from 42 votes
    Side Dish
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Print Recipe

    Ingredients

    For 2 32-oz jars

    • 2 pounds cucumbers (Kirby pickling cucumbers, Korean cucumbers) or any other vegetables of choice
    • 1 medium onion
    • 4 to 5 green chili peppers or jalapenos

    For the brine

    • 1 cup soy sauce
    • 1/2 cup sugar
    • 1/2 cup vinegar (any clear type such as rice vinegar, white vinegar, etc.)

    Instructions

    • Clean and cut the vegetables into bite size pieces, any way you want.
      DSC2087 640x427 - Jangajji (Vegetable Pickles)
    • Pack the vegetables in jars or glass containers.
      DSC2091 640x427 - Jangajji (Vegetable Pickles)
    • Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.
      DSC2100 640x427 - Jangajji (Vegetable Pickles)
    • Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don't need to weigh it down. However, make sure all the vegetables are submerged in the brine.
      DSC2105 640x427 - Jangajji (Vegetable Pickles)
    • Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate. The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.
    • Optional: To keep the pickles longer, you can pour out the brine into a pot and boil it for a few minutes. You can do this after 3 or 4 days of pickling at which time the vegetables have released their water content and diluted the brine. This time, cool it and pour back over the pickles before refrigerating.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Renita says

      July 27, 2024 at 7:28 am

      5 stars
      Thank you for sharing this delicious and simple recipe with us!

      Reply
    2. J.K. says

      July 08, 2024 at 11:07 am

      I would love to read more recipes that actually do involve canning — is home canning at all common in Korea?

      Reply
    3. Mina L says

      April 07, 2024 at 1:25 am

      5 stars
      Garlic scapes “pickled” in gochujang is one of my favorites. Can you provide a recipe for this? I cannot find it anywhere!

      Reply
      • Jenny Riley says

        August 31, 2024 at 4:13 pm

        They have it in there recipe list. It’s called maneuljjong muchim.

        Reply
    4. Zsuzsa says

      September 11, 2023 at 4:43 pm

      5 stars
      You are my go-to for korean recipes. & I love your motherly energy. I make and sell ferments and food from around the world in San Miguel de Allende Mexico and i often refer to your recipes for inspiration and guidance. Thank you and nice to meet you!

      Reply
    5. MJ says

      June 30, 2023 at 1:02 am

      Can you use honey instead of sugar?

      Reply
      • Hyosun says

        June 30, 2023 at 11:21 pm

        Sure!

        Reply
    6. Msa says

      April 27, 2022 at 3:12 pm

      Do you have a recipe for Tofu Jangajji?

      Reply
    7. Rich says

      March 21, 2022 at 4:24 am

      Hello

      I am trying to find out how to make doenjang gochu jangajii… green peppers fermented in doenjang. I cannot find a recipe anywhere!

      When I was in Korea I tasted these …. wonderful! They tasted a little ‘cheesy’ … like the blue cheese taste.

      HELP ME PLEASE !!!!!

      Reply
    8. Asha says

      November 11, 2021 at 7:33 pm

      5 stars
      Thank you so much for this recipe! These were amazing and have become an instant staple!

      Reply
    9. Cindy says

      November 10, 2021 at 1:56 pm

      Could I substitute the sugar for oligo syrup or erythritol? Thank you!

      Reply
      • Hyosun says

        November 15, 2021 at 8:25 pm

        Sure.

        Reply
      • Jennifer says

        September 16, 2023 at 7:52 pm

        5 stars
        Is there a way to avoid using soy sauce and substitute it for salt?

        Reply
        • Hyosun says

          September 22, 2023 at 9:06 am

          Yes you can use salt, but sorry I can’t tell you the measurement without trying it.

          Reply
    10. Cassidy Clark says

      October 10, 2021 at 1:00 pm

      5 stars
      Just tried making this! Sauce tastes great! Just letting it sit now!

      Reply
    11. Paula says

      August 31, 2021 at 10:31 pm

      I just started making these and had a big oops! I added the vinegar before boiling. I’m going to start over but wondered if I should just throw out the sauce that I added the vinegar too early or keep it for a dipping sauce? Any way to rescue it or turn it into something else? Thanks!

      Reply
      • Hyosun says

        September 01, 2021 at 10:57 am

        Oh don’t throw it out! It’s okay. It’s just going to be less vinegary. Just add more vinegar to taste (and soy sauce if the additional vinegar diluted the saltiness for your liking).

        Reply
        • Paula Millward says

          September 01, 2021 at 5:57 pm

          Okay, good to know! Thank you! sure appreciate your help!! I just love your recipes so much!!

          Reply
          • Hyosun says

            September 01, 2021 at 6:31 pm

            Thank YOU!!! xoxo

            Reply
    12. Penny O says

      June 17, 2021 at 9:37 am

      5 stars
      Hello,
      Just wanted to post this combination of soy, water, sugar and vinegar is also good for making pickled soy sauce eggs. I have been making them this way for a few years now. Usually add chopped hot peppers to my pickling sauce to add heat. If you decided to try this please beware not to let the boil eggs soak overly long meaning overnight. The eggs also need to be turn to allow even coverage is using a container other than a jar. I usually take mine out to eat within 1 to 2 hours and use the sauce over top for more flavor if needed. If you let eggs soak for too long they get extremely salty. I usually make 3 to 4 eggs (for myself) to eat over the next day or two.

      I hope you anyone trying this enjoys the results.

      Reply
    13. Myung Moon says

      April 18, 2021 at 7:06 am

      I just ordered ramps after seeing pickled ramps on your Instagram. Do you recommend I do a second boil of the brine after the initial brine to make the pickle last longer?

      Reply
      • Hyosun says

        April 19, 2021 at 8:59 pm

        Oh good you got some! Yes definitely.

        Reply
    14. JC says

      April 05, 2021 at 9:42 pm

      Ty for this recipe. Was wondering will this work for broccoli and string beans? Do they need to be blanched first?

      Reply
      • Hyosun says

        April 05, 2021 at 10:45 pm

        Yes I would blanch them first. Enjoy!

        Reply
    15. Wonsuk says

      January 05, 2021 at 8:18 am

      Can I reuse the brine (after boiling it) to make a new batch of pickles?

      Reply
      • Hyosun says

        January 05, 2021 at 10:19 pm

        You can, but it’s been diluted and boiling will further reduce the acidity. Add more soy sauce, sugar, and vinegar.

        Reply
    16. Danielle Smits says

      November 19, 2020 at 1:26 pm

      I have a question! Is it a problem in i put the viniger with the sauce and then boil.

      Reply
      • Hyosun says

        November 20, 2020 at 1:06 am

        You’d boil away some of the sharp vinegar taste/acidity.

        Reply
        • Caden says

          February 25, 2021 at 9:22 am

          5 stars
          These are amaaaaaazing! I used cucumber, daikon radish, and turnip. They taste just like the pickles that come with entrees at our local Korean restaurant! I’ll definitely make them again.

          Reply
    17. Nanette says

      October 09, 2020 at 7:34 pm

      I tried something like this at my local Korean restaurant. They pickled celery! It was quite good!
      I look forward to trying your recipe with celery.

      Reply
    18. Elamie says

      September 23, 2020 at 12:01 pm

      5 stars
      Reminds me of the pickles my mom used to make. Now that she’s older, she’s not the Korean cooking machine she used to be :/.
      Very tasty! I made mine with cauliflower and the little bit of cucumbers that I had on hand along with jalapeños and some onion. Added some crushed garlic and ginger.

      Reply
    19. Justine Hutchinson says

      August 29, 2020 at 5:15 pm

      I have one bottle of Kikkoman brand soy sauce, and one bottle of what my mother-in-law calls “Korean soy sauce for soup” (the English sticker on the bottle says “soup base for noodles”). Which type of soy sauce better for this recipe?

      Reply
      • Hyosun says

        August 31, 2020 at 12:13 am

        This recipe used regular soy sauce such as kikoman. Soup soy sauce will be too salty.

        Reply
    20. Ms. Linda W says

      August 26, 2020 at 11:57 am

      5 stars
      I love this pickle! I like it more with the room temperature brine without boiling the first time. So tasty and crunchy.

      Reply
    21. Pat Craven says

      August 16, 2020 at 1:32 pm

      Question: I made tryhese on Thursday and was going to move them to the fridge today. I just realized I only used 1/2 cup soy sauce instead of 1 cup. Do you think they are still safe to eat? Thanks.

      Reply
      • Hyosun says

        August 17, 2020 at 1:16 am

        It should fine. Just add more soy sauce for the right salt level.

        Reply
    22. CarolinaK says

      July 22, 2020 at 9:52 pm

      5 stars
      I used this recipe but halved it to make a smaller amount. It was excellent and I will make it again. I chopped up carrots and cucumbers, some onion and jalapenos and was surprised at how well the mixed vegetables go together in this brine. The brine is not overpowering but a nice blend of flavors. The crunchy carrot pieces were a nice contrast to the cucumber, I like the versatility of both the brine and the different sorts of veggie combinations one can try.

      Reply
      • Hyosun says

        July 23, 2020 at 10:07 pm

        Awesome! Carrot sounds great. Thank you so much for trying it and for the feedback!

        Reply
    23. Pauline Akins says

      July 22, 2020 at 2:04 pm

      wonderful traditional Korean food. Love the pickles would go or order in if I could find one. The ones I have been to I could not eat the food.

      Reply
      • Carrie says

        September 09, 2021 at 1:44 pm

        This looks so yummy and easy! I came to this recipe after your 2-step garlic recipe. Do you think I could just add the garlic (after completing step one) in with the other veggies for the soy sauce brine?

        Reply
        • Hyosun says

          September 09, 2021 at 2:51 pm

          Thanks! Yes you can!

          Reply
    24. Mica says

      July 21, 2020 at 1:42 am

      Hi! I may have missed it somehow, but when should I add the vinegar?

      Reply
      • Hyosun says

        July 23, 2020 at 10:09 pm

        Oh sorry. I had missed it. It’s in step 3.

        Reply
        • Rub says

          September 25, 2023 at 2:56 pm

          5 stars
          Add “For the brine” 2cups water, i watched it and missed it))

          Reply
    4.65 from 42 votes (30 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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