Crisp and Refreshing Mustard Green Pickle Recipe
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Inspired by a recipe from the TV show ‘Flavorful Farming,’ where pickled mustard greens were used to make kimbap, this recipe offers a variation. Instead of adding stir-fried dried shrimp to the kimbap, we’ll focus on making delicious pickled mustard greens. This recipe details how to create a flavorful pickle using a smoked anchovy broth base, perfect as a side dish or a unique ingredient for kimbap. The pickled mustard greens offer a delightful crunchy texture and a tangy-sweet flavor that complements many dishes. Let’s get started on making these amazing pickled mustard greens!
Pickled Mustard Greens Ingredients
- Mustard Greens: 1/3 bunch (approx. 300g)
- Smoked Anchovy Broth: 1L
- Tiny Chili Peppers (Jwitong Gochu): 5 pieces
- Brewed Soy Sauce: 3 Tbsp
- Vinegar: 4 Tbsp
Cooking Instructions
Step 1
Prepare fresh mustard greens. Trim any rough parts, wash them thoroughly, and drain them completely. Bring water to a rolling boil with a pinch of salt. Submerge the top leafy parts of the mustard greens into the boiling water for about 15-20 seconds to blanch. This brief blanching helps to retain their vibrant green color.
Step 2
After blanching the tops, add the remaining stems to the boiling water and blanch for another 15-20 seconds. It’s crucial not to overcook them, as they can become mushy. Blanching them briefly will keep them perfectly crisp. Adding salt to the boiling water also helps maintain their bright green hue.
Step 3
Immediately after blanching, rinse the mustard greens under cold running water. This rapid cooling stops the cooking process, preventing them from becoming overcooked by residual heat. Gently press the greens to squeeze out excess water.
Step 4
Prepare the pickling brine. In a pot, combine 1L of smoked anchovy broth, 5 tiny chili peppers, 4 Tbsp of vinegar, and 3 Tbsp of brewed soy sauce. Bring this mixture to a rolling boil. If smoked anchovy broth is unavailable, you can substitute it with regular anchovy broth (1L) and add dried chili peppers and sugar for a similar flavor profile.
Step 5
Once the pickling brine has cooled completely, pour it over the blanched mustard greens. Ensure the greens are fully submerged in the brine. Transfer to an airtight container and store in the refrigerator or kimchi refrigerator for about 3-4 days to ferment and mature. After fermentation, you can drain the greens, squeeze out excess liquid, and chop them finely. They make a wonderfully refreshing and crunchy side dish with a delightful tangy-sweet flavor. Enjoy them as a simple banchan or use them in other dishes.
Step 6
Here are the pickled mustard greens after 4 days of fermentation. Simply take them out, squeeze out any excess liquid, and serve them as a delightful side dish with your rice. Enjoy the crisp texture and tangy flavor!
