Fragrant Pickled Wild Garlic Leaves (Myeonginamul Jangajji)
Our Year-Round Staple Side Dish: Myeonginamul Jangajji – Perfect Season to Make It!
The perfect accompaniment to samgyeopsal (pork belly) or as a staple side dish in our home! With wild garlic leaves in season, now is the ideal time to make some delicious Myeonginamul Jangajji that will last for a year. Enjoy the fresh, aromatic flavor!
Ingredients
- Fresh Myeonginamul (Korean Wild Garlic Leaves) 2kg
Pickling Brine
- Soy Sauce 800ml
- Vinegar 800ml
- Kelp Broth 800ml
- Sugar 400ml
- Plum Extract (Maesilcheong) 400ml
- Soy Sauce 800ml
- Vinegar 800ml
- Kelp Broth 800ml
- Sugar 400ml
- Plum Extract (Maesilcheong) 400ml
Cooking Instructions
Step 1
First, prepare the fresh Myeonginamul. Rinse them thoroughly under running water, making sure to remove any dirt or debris from between the leaves and stems. Washing them meticulously is the first step to ensuring the freshness of your pickled dish.
Step 2
After washing, it’s crucial to remove excess moisture from the Myeonginamul. Drain them well in a colander, or gently pat them dry with paper towels. Any remaining water can cause the pickles to become soggy or spoil prematurely.
Step 3
To create a flavorful pickling brine, we’ll make a kelp broth. In a pot, combine 800ml of water with a 10x10cm piece of dried kelp. You can also add other ingredients you have on hand for extra depth of flavor, such as dried shrimp, dried shiitake mushrooms, or anchovies. Feel free to customize this based on what you have.
Step 4
Now, let’s make the delicious pickling brine. In a pot, combine 800ml soy sauce, 800ml vinegar, 800ml of the prepared kelp broth, 400ml sugar, and 400ml plum extract. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 2-3 minutes to ensure the sugar is completely dissolved. (Tip: You can adjust the ratio of sugar and plum extract to your preference. If you don’t have plum extract, using equal parts soy sauce, vinegar, broth, and sugar will also yield a tasty result.)
Step 5
Place the moisture-free Myeonginamul into a clean stainless steel or heat-resistant glass container. Pack them in layers, but leave a little space for them to breathe.
Step 6
Pour the freshly boiled, hot pickling brine over the Myeonginamul. Ensure the hot liquid covers all the leaves evenly and slightly submerges them. Do not cover the container immediately; let it cool slightly.
Step 7
As the mixture cools, the hot brine will gently wilt the Myeonginamul, allowing the flavorful seasoning to gradually infuse into the leaves. It’s important that the brine sufficiently covers the leaves.
Step 8
Once the pickling brine has completely cooled, tightly cover the container and refrigerate for at least one day to allow it to mature. This resting period helps the flavors meld and deepen.
Step 9
For longer storage, you can perform an additional step after the initial day of maturation. Carefully pour the brine from the container back into a pot and bring it to a boil again. Once boiled, let it cool completely before pouring it back over the Myeonginamul. This process significantly extends the shelf life, allowing you to keep the pickles for over a year when refrigerated.
Step 10
Your delicious Myeonginamul Jangajji is ready to be enjoyed! While it’s good to eat immediately, the flavor will continue to develop and deepen over time. The sweet, sour, and salty taste is perfect for cutting through the richness of grilled meats like samgyeopsal. It also makes a fantastic everyday side dish for rice! Since Myeonginamul is in season now, we highly recommend making this flavorful pickle. You’ll surely love it!
