여름 밑반찬 7가지 레시피 | 입맛 돋우는 초간단 집밥 반찬 모음 Recipe
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입맛 없는 여름, 냉장고를 든든하게 채워줄 양파장아찌, 오이지무침, 꽈리고추찜무침, 새우젓호박볶음, 고추장멸치볶음, 양념깻잎, 호박새우전 7가지 밑반찬 레시피입니다.
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This is a recipe for refreshing sweet and sour onion jangajji, perfect for stimulating your appetite during the summer when you have no appetite. Fresh garlic is added to enhance the flavor.
📝 Editor's Notes
This Onion Jangajji (양파 장아찌), full of the freshness of new harvest onions and garlic, is a quick and easy sweet and sour side dish that can be made in just 32 minutes.
With a soy sauce base enriched with shiitake mushrooms and kelp for umami, it's perfect as a 'rice thief' (밥도둑) during the summer when your appetite wanes.
Its mild yet clean taste makes it an excellent accompaniment to rich meat dishes or greasy foods, and its delightful crunchiness is so addictive you'll keep reaching for more.
🛒 Ingredient Tips
To enjoy a long-lasting crisp texture, choose firm onions that are not soft and have dry, shiny skins, feeling heavy for their size.
For fresh garlic (햇마늘), select firm cloves that are not too large and have clean skins.
Using whole garlic cloves will result in a less pungent and deeper flavor.
If you dislike overly spicy food, you can substitute Cheongyang chili peppers (청양고추) with regular green chilies or 'kkwarigochu' (꽈리고추, Korean shishito peppers).
Using fresh ingredients will greatly enhance the flavor of your jangajji (장아찌).
🔄 Substitution Guide
Instead of onions, you can use cucumbers or radishes.
Cucumber jangajji (장아찌) offers excellent crispiness, while radish jangajji (장아찌) provides a refreshing and clean taste.
If Cheongyang chili peppers (청양고추) are too spicy, you can substitute them with 'kkwarigochu' (꽈리고추, Korean shishito peppers) or red chilies to add color and a milder hint of spice.
If fresh garlic (햇마늘) is unavailable, you can use regular whole garlic cloves, but the unique less pungent and sweeter flavor of fresh garlic might be diminished.
If shiitake mushrooms and kelp are not available, you can use anchovy broth or simply boil kelp alone to add umami.
However, please note that the depth of flavor might differ slightly from the original recipe.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point for this recipe is to let the soy sauce broth cool completely before pouring it over the onions.
Pouring hot broth directly can make the onions soft, so always ensure it's fully cooled to maintain their crisp texture.
Secondly, when boiling the soy sauce broth, add the shiitake mushrooms and kelp and simmer for 5-10 minutes to sufficiently extract their umami flavor.
Be careful not to boil it for too long, as it can develop a bitter taste.
Lastly, it's important to adjust the sugar and vinegar to your personal taste.
The amounts in the recipe are basic guidelines, so taste and adjust the sweet and sour balance as you prefer.
👨🍳 Directions
Cut 1 large onion and 2 medium onions into bite-sized pieces. Slice the Cheongyang chili peppers (청양고추) thinly. Prepare the whole fresh garlic (햇마늘).
In a pot, combine 200 ml of soy sauce and 300 ml of water. Add 2 shiitake mushrooms and 1 piece of kelp, then boil for 5-10 minutes to extract umami flavor.
Remove the shiitake mushrooms and kelp from the boiled soy sauce broth. Turn off the heat and add 4 tbsp of sugar, 2 tbsp of green plum extract (매실액), 3 tbsp of sake (청주), and 4 tbsp of vinegar. Mix well and let it cool completely. (Adjust sugar and vinegar to your preference.)
Pour the cooled soy sauce broth over the chopped onions, Cheongyang chili peppers (청양고추), and whole fresh garlic (햇마늘) in an airtight container. Seal and refrigerate.
💡 Tips
Taste the onion jangajji (양파 장아찌) and adjust the sugar and vinegar to your liking.
📦 Storage & Reuse
Once finished, store the Onion Jangajji (양파 장아찌) in an airtight container in the refrigerator for about 2 weeks of freshness.
As time passes, onions may release more water, creating additional brine.
If you plan to store it for a longer period, you can portion it out and freeze it, though the onions' crispness might slightly diminish after thawing.
Don't discard the leftover soy sauce brine; you can reuse it to pickle other vegetables or as a flavorful seasoning for stir-fries or braised dishes.
For the best taste, serve it chilled, straight from the refrigerator.
🥢 Who This Is For
This Onion Jangajji (양파 장아찌) is the perfect side dish to revive a lost appetite in summer.
It pairs exceptionally well with rich meat dishes like 'samgyeopsal' (삼겹살, grilled pork belly) or 'galbi-jjim' (갈비찜, braised short ribs), and also complements greasy foods like 'jeon' (전, Korean savory pancakes) by adding a refreshing counterpoint.
It's also delicious when added to 'gimbap' (김밥, Korean seaweed rice rolls) or 'bibimbap' (비빔밥, mixed rice with vegetables).
If you like spicy food, you can add more Cheongyang chili peppers (청양고추), or omit them if preparing for children.
🔥 Nutrition Info
Based on an estimated 1-serving portion (approx.
100g), this Onion Jangajji (양파 장아찌) is expected to contain about 80-100 kcal.
It is relatively high in carbohydrates (approx.
15-20g) with very low protein and fat content.
Onions are rich in quercetin, an antioxidant that supports blood vessel health, while garlic's allicin helps boost immunity.
Vinegar is beneficial for fatigue recovery, and green plum extract (매실액) aids digestion.
It's important to consume in moderation due to its sugar and sodium content.
This is a healthy side dish that also provides dietary fiber.
💬 Comments
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