Peeled deodeok (bonnet bellflower root) aged in gochujang (red chili paste) in an earthen pot. Shredded and mixed with sesame oil, sesame seeds, and sugar, pickled deodeok is fragrant and
Gochu-jangajji, Pickled Chili Peppers, 辣椒酱菜, 辣椒醬菜, 唐辛子の漬物, 고추장아찌
Here, green chili peppers are brined and soaked in soy sauce to undergo fermentation. The fermented green chili peppers are then stored in gochujang or doenjang sauce for roughly six
Mumallaengi-jangajji, Pickled Dried Radish, 萝卜干酱菜, 蘿蔔幹醬菜, 干し大根の漬物, 무말랭이장아찌
Julienned radish and dried red pepper leaves soaked in water, drained, and marinated in red chili powder, salted anchovy juice, syrup, chopped garlic and green onion, and sesame oil. This
