Spicy? Yes! Crunchy? Absolutely! Addicting?! You better believe it!! This Spicy Sunchoke Jangajji is delicious and incredibly easy to make. This Korean condiment is one you don’t want to miss!
What is Jangajji?
Jangajji or pickled vegetables that have not been fermented originates from Korea. The vegetables are pickled in a chili sauce mixture and provide pure spicy bliss.
We first discovered jangajji from a farmers market. Now every time we go back we just have to try another variety. Jalapeños, Shishito Peppers, the sky’s the limit!
How to Make Spicy Sunchoke Jangajji:
Jangajji is incredibly easy to make at home. You will need exactly 6 ingredients for the pickling sauce…
- Chili sauce
- Soy sauce
- Red pepper flakes
- Sesame oil
- Rice vinegar
Simply mix and add the chopped sunchoke (also known as Jerusalem artichokes) and it’s ready to eat. However, if you allow the sunchokes to marinate for 2 to 3 hours, the spicy flavor will become even more pronounced.
This Spicy Sunchoke Jangajji will knock your socks off in flavor and with the heat. If you love spice, this truly is a must try. Enjoy!
An easy quick-pickle recipe with some heat! This Korean spicy jangajji made with sunchokes (also known as Jerusalem artichokes) is a great healthy snack or condiment for those that love pickled veggies with a little spice!
- Wash, peel and slice the sunchokes.
- In a large bowl soak the sunchoke slices in cold water for 5 minutes, while you make the pickling sauce.
- In a medium bowl combine the pickling sauce ingredients.
- Drain the sunchoke slices and add the sauce to the slices. Stir to combine.
- Chill before serving.
- Store in an air-tight container for up to 1-2 weeks.
Keywords: Spicy Sunchoke Jangajji
If you love sunchokes, you may also enjoy these Air Fryer Salt & Vinegar Sunchoke Chips!