Flavorful Pickled Wild Garlic (Myeonginamul Jangajji): The Perfect Partner for Samgyeopsal and a Rice Stealer!
Secret Recipe for Delicious Myeonginamul Jangajji
Introducing a delectable pickled wild garlic (Myeonginamul Jangajji) that boasts a fantastic pairing with chewy samgyeopsal (pork belly) and enhances your home-cooked meals. Its savory flavor deepens over time, making your dining table even richer.
Main Ingredients- Fresh Myeonginamul (Wild Garlic Leaves) 1kg (carefully trimmed and washed)
Cooking Instructions
Step 1
Carefully trim any dirt or impurities from the fresh Myeonginamul leaves. Wash them thoroughly under running water. It’s crucial to drain the leaves completely on a colander after washing. Any remaining moisture can cause the pickled leaves to become mushy.
Step 2
Let’s make the delicious pickling brine! In a pot, add 2 cups of water along with the dried shiitake mushrooms, leek roots, and kelp. Bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for about 5 minutes to allow the flavors and aromas to infuse. Remove the solid ingredients. While the base is still hot, add 2 cups of soy sauce and 1 cup of sugar to the pot, stirring until the sugar is completely dissolved. Let the mixture cool completely. Once cooled, mix in 1/2 cup of brown rice vinegar, 1/2 cup of plum extract, and 1 cup of soju. Adjust the amount of vinegar to your taste for the desired tanginess.
Step 3
Carefully pack the well-drained Myeonginamul leaves into a clean glass jar or a kimchi container, layering them neatly. It’s best to pack them without disturbing their arrangement. Pour the prepared pickling brine over the leaves, ensuring they are completely submerged. It’s important to cover the Myeonginamul completely with the brine to prevent exposure to air. You can use a weight to gently press them down.
Step 4
For the first stage of fermentation, leave the jar at room temperature for about a day. Then, transfer it to the refrigerator. After 2-3 days, carefully drain the brine, re-boil it, and let it cool completely. Repeat this process 2-3 times to deepen the flavor and improve preservation. Pour the cooled brine back over the leaves. Let the Myeonginamul Jangajji mature in a kimchi refrigerator for at least 2 weeks to enjoy its rich and delicious taste.
