Aromatic Pickled Wild Garlic Leaves in Soy Sauce
Aromatic Pickled Wild Garlic Leaves in Soy Sauce
How to Make Delicious Pickled Wild Garlic Leaves with Soy Sauce
Wild garlic leaves, originally a treasure from Ulleungdo Island, are now widely cultivated in the Gangwon-do region, making them more accessible. Known by the beautiful meaning of ‘connecting lives,’ these leaves were historically considered a precious ingredient. Fresh wild garlic leaves offer a delightful blend of mild bitterness and a pungent, garlicky aroma, making them a perfect accompaniment to meat dishes. They cut through richness and refresh the palate beautifully. By pickling fresh, seasonal wild garlic leaves in a sweet and savory soy sauce brine, you can enjoy their wonderful flavor year-round. This dish is a delightful cross between a traditional Korean jangajji (preserved vegetable) and a Western-style pickle, offering a complex and satisfying taste. It’s perfect for special occasions or as a staple side dish for your everyday meals. Let’s make this exquisite pickled wild garlic leaves with soy sauce right away!
Main Ingredients- 360g fresh wild garlic leaves
Flavorful Soy Sauce Pickle Brine- 400g water (approx. 2 cups)
- 170ml granulated sugar (approx. 1 cup)
- 3 Tbsp plum extract (maesilcheong)
- 200ml soy sauce (approx. 1 cup)
- 4 cloves garlic, thinly sliced
- 1/3 knob fresh ginger, thinly sliced
- 1 Cheongyang pepper, thinly sliced diagonally
- 1/2 Tbsp pickling spice
- 2 bay leaves
- 170ml vinegar (100% brown rice vinegar recommended, approx. 1 cup)
- 3 Tbsp lemon juice
- 4 Tbsp soju (Korean rice wine)
- 400g water (approx. 2 cups)
- 170ml granulated sugar (approx. 1 cup)
- 3 Tbsp plum extract (maesilcheong)
- 200ml soy sauce (approx. 1 cup)
- 4 cloves garlic, thinly sliced
- 1/3 knob fresh ginger, thinly sliced
- 1 Cheongyang pepper, thinly sliced diagonally
- 1/2 Tbsp pickling spice
- 2 bay leaves
- 170ml vinegar (100% brown rice vinegar recommended, approx. 1 cup)
- 3 Tbsp lemon juice
- 4 Tbsp soju (Korean rice wine)
Cooking Instructions
Step 1
Since fresh wild garlic leaves are often pre-cleaned, simply rinse them lightly under running water to remove any surface debris. If there’s any soil, gently brush it off with a soft brush.
Step 2
In a bowl, combine water and 2 tablespoons of vinegar. Soak the wild garlic leaves in this mixture for about 10 minutes. This step helps to sanitize the leaves and keep them fresher for longer.
Step 3
After soaking, rinse the wild garlic leaves thoroughly under running water 2-3 times. It’s crucial to drain them completely. Pat them dry by gently squeezing them or by carefully blotting with paper towels to remove any moisture trapped between the leaves.
Step 4
Arrange the dried wild garlic leaves neatly in a sterilized glass jar or stainless steel container. Avoid packing them too tightly to prevent crushing the delicate leaves.
Step 5
In a pot, combine water, sugar, plum extract, soy sauce, sliced garlic and ginger, diagonally sliced Cheongyang pepper, pickling spice, and bay leaves. Bring to a boil over high heat. Once boiling, reduce the heat to medium, cover, and simmer for about 10 minutes to allow the flavors to meld and extract.
Step 6
Add the vinegar, lemon juice, and soju to the simmering sauce and cook for another brief moment. Turn off the heat. Strain the mixture through a fine-mesh sieve to remove all solid ingredients (garlic, ginger, peppers, bay leaves), leaving a clear pickling brine.
Step 7
Carefully pour the hot, clear pickling brine over the wild garlic leaves in the container. Ensure that the brine covers the leaves completely.
Step 8
Gently press down on the leaves with a ladle to submerge them in the brine, then ladle some of the brine over the leaves multiple times. This ensures that the flavors are evenly distributed throughout the pickles.
Step 9
Allow the newly made pickled wild garlic leaves to cool down to room temperature and let them sit for about a day to allow flavors to develop. Once completely cooled, transfer them to an airtight container and store in the refrigerator. They can be enjoyed for up to a year.
Step 10
These delicious pickled wild garlic leaves are a perfect pairing with rich and fatty dishes like pork belly or grilled ribs. Enjoying them leaf by leaf will cleanse your palate with their pungent and savory-sweet flavor, adding another dimension to your meal.
