Delicious Pickled Garlic Chives (Myeonginamul Jangajji): Chewy Texture & Sweet-Sour Flavor
Easy Recipe for Pickled Myeonginamul
Making Myeonginamul Jangajji that is incredibly satisfying to have on hand. It’s a perfect side dish for grilled meats!
Pickling Brine Ingredients- 1/2 cup Soy Sauce
- 1/2 cup Sugar
- 1/2 cup Vinegar
- 1/4 cup Soju (optional)
Cooking Instructions
Step 1
Today, I’ll guide you through making Myeonginamul Jangajji, a pickled dish that pairs wonderfully with grilled meats and is loved by everyone. You can achieve restaurant-quality flavor right in your own kitchen!
Step 2
Gently wash the Myeonginamul under running water. Be careful as the leaves are delicate. It’s crucial to remove as much moisture as possible afterwards. You can spread them on a colander or lightly pat them dry with paper towels.
Step 3
Once the Myeonginamul is washed and drained, trim any excessively long or tough stems to a manageable size. If the leaves are very large, you can fold or cut them in half. The prepared Myeonginamul is now ready to be pickled.
Step 4
Now, let’s make the flavorful brine, the heart of this Jangajji. In a bowl, combine 1/2 cup soy sauce, 1/2 cup sugar, and 1/2 cup vinegar. (For enhanced flavor and preservation, you can add 1/4 cup of soju.) The basic ratio is 1:1:1 for soy sauce, sugar, and vinegar. Stir well until the sugar is completely dissolved. If the sugar is difficult to dissolve, you can gently heat the mixture over low heat until it melts. Don’t worry if it’s not perfectly dissolved initially; as the Myeonginamul releases its moisture, the sugar will dissolve. Remember to flip the Jangajji a few times later to ensure the brine evenly coats everything.
Step 5
The addition of vinegar helps prevent the Jangajji from becoming mushy, preserving its crisp and delightful texture for a long time. This means you can savor your delicious Myeonginamul Jangajji for an extended period.
Step 6
Transfer the finished Myeonginamul Jangajji into a clean airtight container or glass jar and store it in the refrigerator. Keeping it in a kimchi refrigerator will help maintain its freshness even longer. While it’s delicious to eat after a day or two as the flavors meld, allowing it to mature for about 3-4 days will result in an even deeper, more complex taste. Enjoy your homemade Jangajji whenever you like, paired with warm rice or rich meats. (For a more visual guide, please refer to the accompanying video.)
