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.
