Pickled Wild Garlic Leaves (Myeonginamul Jangajji): A Perfect Harmony of Rich Aroma and Sweet-Sour Taste
A Must-Have for Meat Lovers! Easy Recipe for Delicious Pickled Wild Garlic Leaves at Home
Experience the exquisite flavor of Myeonginamul, also known as mountain garlic from the pristine regions of Gangwon-do, or the precious specialty from Ulleungdo Island. Grown with sea breezes, these wild garlic leaves boast a wonderfully fragrant aroma. When pickled now, they’ll reach peak deliciousness in about two weeks, with a perfectly balanced sweet and sour brine. This dish is an absolute essential for any meat feast, elevating your dining experience. It’s become a recent favorite, and we highly recommend you try making it!
Main Ingredients- 1kg Myeonginamul (Wild Garlic Leaves)
- 2 sheets Dried Kelp (Dashima)
- 6 Dried Red Peppers
- 2 handfuls Dried Shiitake Mushrooms
- 1 handful Dried Leek Roots
Pickling Brine- 2L Water
- 1L Soy Sauce (Recommended: Sempyo Jin Ganjang S)
- 100ml Korean Soup Soy Sauce (Guk Ganjang)
- 100ml Fish Sauce (Aekjeot)
- 400ml Plum Extract (Maesil-cheong)
- 300ml Corn Syrup (Mulyeot)
- 200ml Sugar
- 400ml Rice Vinegar (Yangjo Sikcho)
- 200ml Soju
- 2L Water
- 1L Soy Sauce (Recommended: Sempyo Jin Ganjang S)
- 100ml Korean Soup Soy Sauce (Guk Ganjang)
- 100ml Fish Sauce (Aekjeot)
- 400ml Plum Extract (Maesil-cheong)
- 300ml Corn Syrup (Mulyeot)
- 200ml Sugar
- 400ml Rice Vinegar (Yangjo Sikcho)
- 200ml Soju
Cooking Instructions
Step 1
Begin by soaking the dried kelp in lukewarm water to rehydrate it. The most crucial step for Myeonginamul Jangajji is thorough washing! Carefully wash each leaf of Myeonginamul under running water. Ensure no dirt or debris remains, then gently shake off excess water.
Step 2
There are two types of Myeonginamul: ‘Ip Myeonginamul’ with tender leaves and ‘Dae Myeonginamul’ with a crisp texture. If you prefer a softer bite, choose Ip Myeonginamul. For a crunchy texture, opt for Dae Myeonginamul. You can also alternate between the two. This time, I used the tender Ip Myeonginamul.
Step 3
In a pot, combine 2L of water with all the pickling brine ingredients except the vinegar and soju (soy sauce, soup soy sauce, fish sauce, plum extract, corn syrup, sugar). Bring to a boil. I personally recommend Sempyo Jin Ganjang S for its excellent umami flavor, and I’ve settled on this brand after trying various options.
Step 4
Carefully pack the cleaned Myeonginamul into your pickling container. Place bundles one by one, ensuring they are layered horizontally and neatly. Packing them snugly helps maintain their shape.
Step 5
Once the pickling brine comes to a rolling boil, turn off the heat. Immediately place the pot into a larger basin filled with cold water to cool it down rapidly. Change the water as needed to speed up the cooling process. Once the brine has cooled sufficiently, stir in the rice vinegar and soju.
Step 6
Pour the completely cooled pickling brine over the Myeonginamul in the container, ensuring it is generously covered. It’s important that the leaves are submerged in the brine. Place a heavy plate or a pressing stone on top to keep the leaves from floating.
Step 7
You can use a specialized container for pickled vegetables or a heavy plate as I did. Seal the container and store it in a cool place (like a balcony) for about 3 days, allowing the brine to evenly permeate the Myeonginamul.
Step 8
After 3 days, carefully drain the brine from the container. Reheat the brine to a boil, then let it cool completely. Pour the cooled brine back over the Myeonginamul. Store the container in a kimchi refrigerator for at least a week, and your delicious Myeonginamul Jangajji will be ready to enjoy!
Step 9
This finished Myeonginamul Jangajji offers a unique, slightly pungent flavor and fragrant aroma that pairs wonderfully with beef, pork, and other meats. It cuts through the richness of the meat while enhancing its flavor, creating a truly special combination. The well-fermented brine, with the addition of dried red peppers, provides a clean and refreshing finish.
