Deliciously Tangy and Sweet Pickled Korean Wild Garlic (Myeonginamul Jangajji)
The Perfect Side Dish! How to Make Myeonginamul Jangajji (Korean Wild Garlic Pickle) – Pairs Wonderfully with Grilled Pork Belly
Introducing a special side dish that will elevate the flavor of your meat dishes: Myeonginamul Jangajji. Made with fresh Korean wild garlic sent by my husband’s family, this pickle is a perfect match for grilled pork belly. Enjoy a delicious meal with this easy-to-follow recipe for Myeonginamul Jangajji.
Myeonginamul Jangajji Ingredients
- 200g fresh Korean wild garlic (Myeonginamul)
- 3 cloves elephant garlic (Yukjjok Garlic)
- 180ml water
- 100ml soy sauce
- 30ml anchovy sauce
- 120ml sugar
- 130ml vinegar
- 3 dried Vietnamese peppers or dried red peppers
Cooking Instructions
Step 1
First, carefully wash each leaf of the Korean wild garlic under running water. It’s important to rinse thoroughly to remove any soil or debris.
Step 2
Let’s make the delicious soy sauce brine that will determine the flavor of your Myeonginamul Jangajji. In a bowl, combine 180ml water, 100ml soy sauce, 30ml anchovy sauce, 120ml sugar, 130ml vinegar, and 3 dried peppers. Mix well.
Step 3
Prepare the elephant garlic cloves by peeling them cleanly. These will add a wonderful aroma and flavor to your pickle along with the wild garlic.
Step 4
Pour the prepared soy sauce mixture into a pot and bring it to a boil over medium heat. Simmer until the sugar is completely dissolved and the ingredients are well combined. This step helps to develop the flavors.
Step 5
Once the soy sauce mixture is boiling, turn off the heat. Add only the peeled elephant garlic cloves to the sauce. It’s best to set aside the dried peppers for now and add them later.
Step 6
After washing, gently pat the Korean wild garlic leaves dry. Arrange them neatly in a sterilized glass jar or airtight container, layering them carefully.
Step 7
Let the soy sauce mixture cool completely for about 2 hours. Once it has cooled down, pour it evenly over the layered Korean wild garlic in the container. It’s crucial to use the sauce only after it has cooled down to prevent the wild garlic from becoming too soft.
Step 8
To ensure the Korean wild garlic is well-infused with the brine, place a heavy stone or another heavy dish on top to press the leaves down. This helps to keep the leaves submerged and ensures even pickling.
Step 9
Your Myeonginamul Jangajji is ready to be pickled! After one day, flip the leaves once to ensure the brine is evenly distributed. Let it mature in the refrigerator for about 60 days, and then it’s ready to be enjoyed. It’s absolutely delicious with grilled dishes like pork belly or pork ribs!
