Aromatic Spring Delight: The Ultimate Myeonginami Jangajji Recipe
How to Make Myeonginami Jangajji (Pickled Mountain Garlic Leaves) with Fresh Seasonal Ingredients
Learn how to make delicious jangajji (pickled vegetables) using fresh, seasonal myeonginami (Korean mountain garlic leaves). This recipe yields a delightfully tangy and savory side dish that perfectly complements grilled meats like samgyeopsal or pork belly. With its crisp texture and deep flavor, it’s sure to become a favorite! Get ready to capture the essence of spring in your kitchen.
Main Ingredients
- Fresh Myeonginami (Korean Mountain Garlic Leaves) 2kg
Flavorful Brine
- Broth from Kelp and Shiitake Mushrooms 2L
- Homemade Soy Sauce (Jipganjang) 300cc (approx. 1.5 cups)
- Brewed Soy Sauce (Yangjo Ganjang) 300cc (approx. 1.5 cups)
- Plum Extract (Maesil Extract) 500cc (approx. 2.5 cups)
- Soju 180cc (approx. 1 cup)
- Sugar 3 Tbsp
- Broth from Kelp and Shiitake Mushrooms 2L
- Homemade Soy Sauce (Jipganjang) 300cc (approx. 1.5 cups)
- Brewed Soy Sauce (Yangjo Ganjang) 300cc (approx. 1.5 cups)
- Plum Extract (Maesil Extract) 500cc (approx. 2.5 cups)
- Soju 180cc (approx. 1 cup)
- Sugar 3 Tbsp
Cooking Instructions
Step 1
Begin by preparing the aromatic broth. In a pot, combine 2L of water with dried kelp and dried shiitake mushrooms. Bring to a boil.
Step 2
Once the water reaches a rolling boil, continue to simmer for about 10 minutes. Then, remove the kelp and set it aside. The shiitake mushrooms should remain in the pot to infuse the broth with their deep umami flavor.
Step 3
Now, let’s make the delicious brine! Combine the kelp and shiitake broth, homemade soy sauce, brewed soy sauce, plum extract, and sugar in a pot. (We’ll add the soju later.) Bring the mixture to a boil, stirring until the sugar is completely dissolved. Taste the brine and adjust the seasoning by adding a little more water if it’s too salty for your preference. Once seasoned, turn off the heat and let the brine cool down completely.
Step 4
It’s time to prepare the myeonginami. If you have myeonginami with stems, carefully separate the fresh leaves from the stems and any flower stalks. Both the leaves and stems can be used for jangajji.
Step 5
Rinse the separated myeonginami thoroughly under running water to remove any dirt or debris. Ensure they are clean. After washing, drain them well in a colander. It’s crucial to remove as much moisture as possible, as excess water can make the jangajji mushy.
Step 6
Once drained, carefully pack the myeonginami into your chosen storage container, layering the leaves and stems snugly. Packing them tightly will help the brine penetrate better.
Step 7
To the cooled brine, add the soju you set aside earlier and stir well. Soju acts as a natural preservative, helping to prevent the growth of unwanted bacteria and extending the shelf life of your jangajji.
Step 8
Now, pour the cooled brine over the myeonginami in the container, ensuring that the leaves are completely submerged. Make sure there’s enough brine to cover everything.
Step 9
To keep the myeonginami submerged in the brine, place a weight on top (such as a heavy plate or a sealed bag filled with water). Let it sit at room temperature for one day. The next day, carefully drain the brine, bring it to a boil again, let it cool completely, and then pour it back over the myeonginami. This process enhances the flavor and ensures even pickling.
Step 10
After 3 days in the kimchi refrigerator, you’ll notice that the myeonginami has wilted considerably and is fully immersed in the brine. The color is also deepening beautifully.
Step 11
This is the progress after 3 days. For the best flavor, let the myeonginami jangajji mature for at least another week. After a week, re-boil the brine, cool it completely, and pour it back over the vegetables. As time passes, it will develop into the delicious myeonginami jangajji you enjoy at Korean BBQ restaurants. Enjoy making this flavorful, long-lasting delicacy!
