Aromatic Spring Delight: Homemade Pickled ‘Myeongyi’ (Mountain Garlic) Jangajji Recipe
Aromatic Spring Delight: Homemade Pickled ‘Myeongyi’ (Mountain Garlic) Jangajji Recipe
Seasonal Spring Vegetable Pickled Mountain Garlic (Myeongyi) Jangajji: The Secret to Delicious May Side Dishes with the Perfect Soy Sauce Ratio
Let’s make delicious pickled ‘Myeongyi’ (mountain garlic) jangajji, a taste of spring!
Jangajji Ingredients- 1 pack fresh Myeongyi (mountain garlic)
- 2 cups soy sauce
- 2 cups water
- 1 cup sugar
- 1 cup vinegar
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a wonderfully fragrant Myeongyi (mountain garlic) jangajji. It’s a fantastic pantry staple that you can make in the spring and enjoy for a long time. Its crisp texture and sweet-and-sour flavor will surely whet your appetite!
Step 2
First, thoroughly wash the fresh Myeongyi leaves multiple times to remove any dirt or debris. It’s important to wash both the leaves and the stems carefully to ensure a clean and delicious jangajji.
Step 3
After washing, soak the Myeongyi in a final rinse water mixed with 1-2 tablespoons of vinegar for about 10 minutes. This step is effective in removing any residual pesticides. Afterward, drain the leaves well in a colander. For extra dryness, you can pat them dry individually with paper towels. If the stems are too long, trim them to a more manageable size.
Step 4
Now, let’s prepare the jangajji brine. In a pot, combine 2 cups of soy sauce, 2 cups of water, 1 cup of sugar, and 1 cup of vinegar. Remember the ratio: 2 parts soy sauce, 2 parts water, 1 part sugar, and 1 part vinegar. This ratio is also useful for making other types of jangajji.
Step 5
Place the pot with the brine mixture over medium heat and bring it to a boil. Stir occasionally with a spatula to help dissolve the sugar completely.
Step 6
Once the brine starts boiling, reduce the heat slightly and let it simmer for another 2-3 minutes. Boiling the brine helps to mellow out any harshness from the soy sauce and enhances its savory flavor. It’s recommended to sterilize your glass container by boiling it in water and letting it dry completely beforehand. Carefully pour the hot brine directly over the prepared Myeongyi leaves in the container. Pouring the hot brine over the Myeongyi helps to maintain its crispness and allows the flavors to meld beautifully.
Step 7
After pouring the brine, cover the container and let it cool down to room temperature. Once completely cooled, secure the lid and store it in the refrigerator. You can start enjoying the jangajji after about 2 days, but for an even richer flavor, let it mature for about a week. Add this crisp and aromatic Myeongyi jangajji to your next meal!
