Aromatic Pickled Ming Leaf (Myeonginamu Jangajji)
Aromatic Pickled Ming Leaf (Myeonginamu Jangajji)
Sweet and Tangy Ming Leaf Pickles from Ulleungdo – Perfect with Grilled Pork Belly!
I’ve made delicious sweet and tangy pickles using fresh Ming Leaves, personally cultivated and sent from Ulleungdo by a friend of my husband. It’s a real appetite booster!
Main Ingredients- Fresh Ming Leaves 600-700g
Pickling Brine- Dark Soy Sauce 2 measuring cups
- Brewed Vinegar 2 measuring cups
- Sugar 2 measuring cups
- Water 4 measuring cups
- Dark Soy Sauce 2 measuring cups
- Brewed Vinegar 2 measuring cups
- Sugar 2 measuring cups
- Water 4 measuring cups
Cooking Instructions
Step 1
Introducing fresh Ming Leaves, a precious specialty from Ulleungdo, sent in their prime condition.
Step 2
Place the fresh Ming Leaves in a large bowl. Pour in enough water to cover the leaves completely. Add 3-4 tablespoons of vinegar to the water. Gently turn the leaves over to ensure they are submerged in the vinegar-water solution, and let them sit for 10 minutes to remove any impurities.
Step 3
Rinse the Ming Leaves gently, one leaf at a time, under clean, cold running water. Stack them as you wash, like you would perilla leaves, and lightly shake off the excess water. Then, spread them on a colander to drain thoroughly. Proper draining is key to a clean and crisp pickle.
Step 4
Once the Ming Leaves are completely dry, carefully arrange them neatly in a clean storage container.
Step 5
In a pot, combine the dark soy sauce, brewed vinegar, sugar, and water. Mix them well. Bring this mixture to a boil over medium-high heat.
Step 6
Using a ladle, carefully pour the hot pickling brine evenly over the Ming Leaves in the container. Make sure the leaves are well submerged in the brine.
Step 7
Place a heavy plate or a food weight on top of the leaves to keep them submerged in the hot brine. Once it cools down a bit, cover the container with a lid and refrigerate for 1-2 days to let it pickle. Afterwards, carefully strain out the brine, bring it to a rolling boil again, let it cool completely, and then pour it back over the leaves. Re-boiling and pouring the brine twice significantly extends the shelf life, making them last much longer. After the second pour and cooling, refrigerate for another 5-7 days until the Ming Leaf pickles are perfectly ready to enjoy. They are especially delightful served with grilled pork belly!
