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Jjangachi (Soy Pickled Veggies)
Esther's take on Jjangachi, a Korean dish of mixed seasonal vegetables pickled in soy and vinegar. Her version features daikon radish, jalapeño, onion, Brussels sprouts, and cauliflower. Salty, sweet, tangy and crunchy, it's the perfect palate cleanser or punch of acidic freshness alongside rich proteins like pork, barbecue, or stews. Oh, and it's completely vegan!
Nutritional facts
Protein
1g
Carbs
3g
Calories
20
Fat
0g
Ingredients
Veg, Radish, Korean, Brussel Sprouts, Sugar, Onion, Jalapeno Peppers, Gluten Free Tamari, Cauliflower, Ottogi Apple Vinegar
Reviews
Based on 0 reviews
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About Esther Choi
Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.
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