Aromatic Winter Sweetweed (Naengi) Pickles
Aromatic Winter Sweetweed (Naengi) Pickles
Make Delicious Winter Sweetweed Pickles with a Golden Ratio Soy Sauce Marinade: Not Too Salty, Not Too Sweet!
Enjoy the delightful aroma of winter sweetweed (naengi), a representative spring vegetable, by making delicious pickles! Once made, these pickles can be stored and enjoyed for a long time. They are excellent served alongside meat dishes or simply as a side for rice. Don’t miss out! For detailed instructions, please refer to the video at https://youtu.be/RprehgKgOaE.
Main Ingredients- 500g fresh winter sweetweed (naengi)
- 5 Cheongyang chili peppers
- 2 Red chili peppers
Pickling Marinade- 300ml dark soy sauce (approx. 1.5 cups)
- 300ml water (approx. 1.5 cups)
- 200ml sugar (approx. 1 cup)
- 200ml vinegar (approx. 1 cup)
- 1/4 cup regular soy sauce (approx. 60ml)
- 300ml dark soy sauce (approx. 1.5 cups)
- 300ml water (approx. 1.5 cups)
- 200ml sugar (approx. 1 cup)
- 200ml vinegar (approx. 1 cup)
- 1/4 cup regular soy sauce (approx. 60ml)
Cooking Instructions
Step 1
When selecting winter sweetweed (naengi) for pickling, it’s crucial to choose fresh sprigs with no yellow or wilted leaves, as this ensures the best aroma. It’s preferable to buy them with soil still attached, as this helps preserve their fragrance.
Step 2
Carefully remove any cotyledons or wilted leaves from the naengi. Also, trim off any rough leaves found at the base of the stalks for a cleaner result.
Step 3
Pay close attention to the roots and where the leaves meet the roots, as this is where soil tends to accumulate. This area can be difficult to clean, so meticulously inspect and remove as much soil as possible.
Step 4
Place the trimmed naengi in a bowl, cover generously with water, and add a little vinegar. Let it soak for about 10 minutes. This step helps loosen dirt and debris, making it easier to wash off. Rinse the naengi multiple times under running water until no more dirt comes out.
Step 5
After thoroughly washing the naengi, drain them well in a colander. Excess water can reduce the shelf life of the pickles.
Step 6
Wash the Cheongyang and red chili peppers, remove their stems, and finely chop them. The spiciness and color of the chilies will add to the flavor and visual appeal of the pickles.
Step 7
In a pot, combine the dark soy sauce (300ml), water (300ml), sugar (200ml), vinegar (200ml), and regular soy sauce (1/4 cup). Stir well with a spatula until the sugar is completely dissolved.
Step 8
Place the pot with the marinade over high heat and bring it to a rolling boil. Boiling the marinade helps develop a deeper flavor.
Step 9
Arrange the drained naengi neatly in your pickling container. Scatter the chopped chili peppers on top.
Step 10
Once the marinade reaches a rolling boil, turn off the heat. Immediately pour the hot marinade over the naengi in the container, ensuring it covers the vegetables. The hot liquid helps to cook the naengi slightly and maintain its crisp texture.
Step 11
Press down on the naengi to ensure they are fully submerged in the marinade. Once the mixture has completely cooled, cover the container and refrigerate. Your aromatic winter sweetweed pickles are now ready to be enjoyed!
