Deliciously Tangy and Savory Pickled ‘Myeongyi’ Leaves Recipe
Deliciously Tangy and Savory Pickled ‘Myeongyi’ Leaves Recipe
The Ultimate Recipe for Perfect Myeongyi Namul Jangajji (Pickled Wild Garlic)
Myeongyi namul, also known as wild garlic, is a fascinating plant with a unique aroma reminiscent of chives. It’s native to regions like the Russian Far East, China, Korea, and Japan, and is particularly prized in Korea where it’s cultivated in the high altitudes of Ulleungdo Island and Gangwon Province. It’s even nicknamed ‘Siberian Onion’! Myeongyi boasts rich fiber content, which aids digestion and helps the body eliminate toxins. The Donguibogam, an ancient Korean medical text, notes its ability to promote digestion and warm the body. Furthermore, it’s packed with Vitamin A, beneficial for skin and eye health. Try making this delightful pickled version of myeongi namul!
Pickling Ingredients- Myeongyi namul (Korean wild garlic leaves) 1kg
- Soy sauce 4 cups (800ml)
- Soju 2 cups (400ml)
- Sugar 1 cup (200g)
- Brewed vinegar 1 cup (200ml)
- Dried shiitake mushrooms 1 handful (approx. 5-6 mushrooms)
- Dried red chilies 2
- Anchovy-kelp stock cubes 2
Cooking Instructions
Step 1
Thoroughly cleaning the myeongi namul is key. First, dissolve 2-3 tablespoons of flour in water and soak the myeongi leaves for about 10 minutes. Flour is excellent at adsorbing dirt and impurities, making this an effective way to clean them.
Step 2
After soaking in the flour water, rinse the myeongi leaves under running clear water at least three times. Make sure to rinse between the leaves to ensure no grit remains.
Step 3
It’s crucial to drain as much water as possible from the cleaned myeongi leaves. Standing them upright, with the stems at the bottom, allows water to drain from the natural cavity in the center. Properly draining the leaves is vital for extending the shelf life of the pickles and maintaining their crisp texture.
Step 4
Prepare the pickling brine ingredients. Measure out 4 cups of soy sauce, 2 cups of soju, 1 cup of sugar, and 1 cup of brewed vinegar. If you’re adjusting the amount of myeongi, simply maintain this ratio for the brine.
Step 5
Gather the ingredients that will add depth of flavor to the brine. Slice about a handful of dried shiitake mushrooms, have 2 dried red chilies ready, and prepare 2 anchovy-kelp stock cubes for a rich umami base.
Step 6
In a pot, combine 4 cups of soy sauce, 2 cups of soju, and 1 cup of sugar. Bring this mixture to a boil. Add the prepared sliced shiitake mushrooms and 2 dried red chilies. Once the liquid starts boiling, add the 2 anchovy-kelp stock cubes and simmer for about 3 minutes to infuse the flavors.
Step 7
After the brine has boiled, turn off the heat and stir in 1 cup of brewed vinegar. It’s important not to boil the vinegar, as it can lose its pungency. Let the brine cool completely. Once cooled, remove the shiitake mushrooms and dried chilies from the brine.
Step 8
Your delicious pickling brine is now ready! Not too difficult, is it?
Step 9
Now it’s time to assemble the jangajji. In a clean, sterilized airtight container, layer the drained myeongi leaves snugly. It’s best to arrange them slightly upright rather than flat to create space, allowing the brine to penetrate evenly.
Step 10
As you layer the myeongi leaves into the container, pour a ladleful of brine over each layer. Alternating the direction of the leaves can help them settle more evenly and compactly.
Step 11
Once all the myeongi leaves are in the container, pour the remaining pickling brine over them, ensuring they are fully submerged. Place a weight, such as a clean stone or a heavy plate, on top to keep the leaves pressed down. This submersion is crucial for proper fermentation and preservation.
Step 12
After letting the jangajji sit at room temperature for about 3 days, separate the brine from the leaves. Bring this brine to a boil again. Since the myeongi leaves release their own moisture, re-boiling the brine helps prevent spoilage and extends its shelf life.
Step 13
Allow the re-boiled brine to cool completely before pouring it back over the leaves. Repeat this process of boiling and cooling the brine 2 to 3 times. After boiling and cooling the brine three times, the myeongi leaves have softened considerably and the flavors have deepened.
Step 14
This is what the myeongi jangajji looks like after the 2-3 boiling and cooling cycles. It’s not fully matured yet, but it’s well on its way to becoming delicious! A few more days of aging will bring out even richer flavors.
Step 15
Voilà! The finished myeongi jangajji. I made this batch last year, and the flavor only gets better with time – it’s incredibly tasty! We usually eat it wrapped around grilled pork (samgyeopsal), and honestly, it’s even better than lettuce wraps. The unique taste is truly unparalleled. You must give this recipe a try!
