Description
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!
Ingredients
Scale
1 lb. Sunchokes (Peeled and Sliced)
Pickling sauce:
2 tsp Red Pepper Flakes
3 Tbsp Chili Sauce
2 tsp Soy Sauce
1 tsp Agave Nectar
1 tsp Sesame Oil
1/2 tsp Rice Vinegar
Instructions
- 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
