Fragrant Pickled ‘Myeongi’ Leaves with Ssam-bap
A Recipe for Fragrant Pickled ‘Myeongi’ Leaves and Ssam-bap Made with Seasonal ‘Myeongi’
As ‘Myeongi’ (Korean mountain garlic leaves) are in season, we’ve made pickled ‘Myeongi’ and ssam-bap using it. This dish is perfect for a refreshing and flavorful meal. Give it a try!
Main Ingredients
- 1kg fresh Myeongi leaves
Pickling Brine
- 700ml soy sauce
- 700ml water
- 10g dried kelp (kombu)
- 30g whole garlic cloves
- 5g fresh ginger
- 5g dried shiitake mushroom stems
- 1 medium onion
- 2 dried red chili peppers
- 200ml brewed vinegar
- 120g sugar
- 1/2 Tbsp coarse sea salt
- 1/2 apple (cored)
- 700ml soy sauce
- 700ml water
- 10g dried kelp (kombu)
- 30g whole garlic cloves
- 5g fresh ginger
- 5g dried shiitake mushroom stems
- 1 medium onion
- 2 dried red chili peppers
- 200ml brewed vinegar
- 120g sugar
- 1/2 Tbsp coarse sea salt
- 1/2 apple (cored)
Cooking Instructions
Step 1
Thoroughly wash the Myeongi leaves multiple times under running water, as they can contain soil and impurities hidden between the layers. Ensuring they are perfectly clean will result in a more delightful pickle.
Step 2
In a pot, combine soy sauce, water, brewed vinegar, sugar, whole garlic cloves, dried red chili peppers, roughly chopped onion, shiitake mushroom stems, and ginger to create the pickling brine. Bring to a boil over high heat, then reduce to medium heat and simmer for about 30 minutes. Add the dried kelp during the last few minutes of simmering, and remove it immediately once the liquid boils again to prevent any bitterness. Allow the cooked brine to cool completely before use. Pouring hot brine can make the Myeongi leaves mushy.
Step 3
Place the washed and drained Myeongi leaves neatly into a kimchi container or a glass jar. Pour the completely cooled pickling brine over the leaves, ensuring they are fully submerged. To keep the leaves submerged, place a small plate or a weight on top. Store in a cool place. For a deeper flavor, you can strain the brine every 2-3 days, reboil it, let it cool, and pour it back over the leaves. Repeat this process once or twice.
Step 4
Now, let’s prepare the anchovy fried rice. Lightly coat a pan with olive oil and stir-fry the dried anchovies until crispy. Once the anchovies are toasted, add thinly sliced carrots, soy sauce, sugar, cooking wine (mirin), and prepared shrimp (large shrimp, peeled and deveined). Stir-fry until all ingredients are well combined. Mix this savory filling with warm cooked rice to complete the anchovy fried rice.
Step 5
Finally, assemble the beautiful Myeongi pickled leaf ssam-bap. Take one sheet of the prepared pickled Myeongi leaf, spread it out, and place a portion of the anchovy fried rice in the center. Carefully roll the Myeongi leaf around the rice to form a neat wrap. Your delicious Myeongi pickled leaf ssam-bap is ready! The combination of the fragrant Myeongi leaf and the savory anchovy fried rice is truly delightful.
