Flavorful Pickled ‘Myeong-i’ Leaves (Wild Garlic) Recipe
How to Make Pickled ‘Myeong-i’ (Korean Wild Garlic) Jangajji: Perfect Brine Ratio for Delicious Side Dish
Let’s make some delicious pickled myeong-i leaves! Making a generous batch in spring is always a great idea. This tangy, sweet, and savory side dish is perfect for any meal and will surely awaken your appetite.
Ingredients
- 1 pack Myeong-i (Korean wild garlic leaves), washed clean and drained
- 1/2 cup Soy sauce
- 1/2 cup Sugar
- 1/2 cup Vinegar
Cooking Instructions
Step 1
Let’s start making this delightful pickled myeong-i (Korean wild garlic) jangajji! With this recipe, you can easily enjoy homemade pickled myeong-i.
Step 2
First, thoroughly wash the fresh myeong-i leaves under running water to remove any dirt or debris. It’s crucial to drain them completely after washing. If the stems are long or tough, trim them to a more manageable size for eating.
Step 3
Now, let’s prepare the essential brine for our delicious jangajji. The basic ratio is 1:1:1 for soy sauce, sugar, and vinegar. Measure out 1/2 cup of soy sauce, 1/2 cup of sugar, and 1/2 cup of vinegar into a saucepan. Bring this mixture to a gentle boil, allowing the alcohol to evaporate and the sugar to dissolve completely. Let it cool slightly.
Step 4
Carefully pack the cleaned myeong-i leaves into an airtight container. Pour the cooled brine over the leaves, ensuring it covers them evenly. Gently shake the container to distribute the brine. Refrigerate for about 3-4 days to let it pickle. It’s a good idea to flip the leaves once or twice during this period for even marination.
Step 5
Once pickled to perfection, your delicious myeong-i jangajji will be a fantastic side dish. It’s wonderful with rice, and its refreshing flavor cuts through the richness of meat dishes beautifully. Enjoy your homemade, savory, sweet, and tangy myeong-i jangajji!
