Garlic-Infused Pickled Wild Garlic (Myeonginamu Jangajji) – The Ultimate Recipe
Garlic-Infused Pickled Wild Garlic (Myeonginamu Jangajji) – The Ultimate Recipe
How to Make Myeonginamu Jangajji with Wild Garlic: The Perfect Brine Ratio and Storage Guide
Create your own delicious and long-lasting Myeonginamu Jangajji (pickled wild garlic) with its distinct garlicky aroma! This recipe preserves the wonderful flavor and crisp texture, making it a perfect side dish. Learn how to make this versatile and practical condiment.
Main Ingredients- Fresh Myeonginamu (Wild Garlic Leaves) 1.5kg
- Vinegar (for washing) 1/2 cup
Flavorful Brining Liquid- Granulated Sugar 3 cups
- Soy Sauce 3 cups
- Kombu (Kelp) Infused Water 4 cups
- Soju (Korean Rice Wine) 2 cups
- Rice Vinegar 3 cups
- Granulated Sugar 3 cups
- Soy Sauce 3 cups
- Kombu (Kelp) Infused Water 4 cups
- Soju (Korean Rice Wine) 2 cups
- Rice Vinegar 3 cups
Cooking Instructions
Step 1
The Myeonginamu used today is a variety called ‘Daemyeong’ grown in Hongcheon, Gangwon Province. It’s characterized by its pointed leaves and long stems. While you can pickle the entire stem, I found some parts slightly tough, so I trimmed them a bit. You can also cut off thicker parts of the stem.
Step 2
Unlike many leafy greens, Myeonginamu doesn’t absorb water easily. Therefore, it’s crucial to wash it gently by pressing down with your hands. Avoid squeezing too hard, as this can release a grassy flavor. Wash it tenderly.
Step 3
Myeonginamu requires minimal preparation. Simply separate any clustered leaves and thoroughly wash to remove any soil or dust trapped between the stems, especially important during dusty weather. After rinsing, submerge the leaves in a solution of half a cup of vinegar in water for about 10 minutes to sanitize them.
Step 4
After soaking in the vinegar water, rinse the Myeonginamu under running water. Then, gather handfuls and gently shake them to remove excess water. Be careful not to squeeze too tightly, which could crush the leaves.
Step 5
Once the water is shaken off, spread the Myeonginamu in a colander with the stems facing down to allow further drainage. Leaving them for too long can cause the leaves to turn yellow, so aim for about 30 minutes of draining time.
Step 6
For an enhanced umami flavor, use kombu-infused water instead of plain water. Simply add 1-2 pieces of dried kombu (depending on size) to 4 cups of water and let it steep for about 10 minutes. Remove the kombu to get your flavorful broth.
Step 7
Now, let’s make the delicious brining liquid! In a pot, combine 3 cups of granulated sugar, 3 cups of soy sauce, the 4 cups of kombu-infused water, and 2 cups of soju (which helps with preservation and removes any unwanted odors). Bring this mixture to a boil, stirring until the sugar is completely dissolved.
Step 8
Once the brining liquid boils, turn off the heat. Now, add 3 cups of rice vinegar for a tangy flavor. It’s best to let the mixture cool slightly before adding the vinegar, as this helps preserve its aromatic qualities. Allow it to cool completely.
Step 9
It’s recommended to use stainless steel or glass containers for pickling, as they are hygienic and won’t absorb odors. Layer the Myeonginamu into the container, adding it in portions rather than all at once.
Step 10
Place a small amount of Myeonginamu in the container and gently press down to wilt it slightly. Once wilted, add more Myeonginamu and pour some of the brining liquid over it. Repeat this process until the container is filled.
Step 11
To prevent mold (known as ‘golmaji’) from forming on the surface, add about 10 dried jujubes (dates) to the container. They also contribute a subtle sweetness to the pickles.
Step 12
It’s important to keep the Myeonginamu submerged in the brine. If you have a weight for pickling, use it. Otherwise, you can cross two long frying tongs and place a water-filled bottle on top to apply pressure.
Step 13
After 4 days, check on the Myeonginamu Jangajji. You’ll see it has pickled beautifully with a lovely color! Since Myeonginamu has high water content and can be tricky to drain thoroughly, a second brining process is recommended for longer preservation.
Step 14
Carefully remove the Myeonginamu that has been pickling for 4 days and set it aside. Store the removed Myeonginamu in the refrigerator to keep it fresh.
Step 15
Pour the remaining brining liquid back into a pot and bring it to a boil again. This step sterilizes the liquid and concentrates its flavor.
Step 16
Pour the hot, re-boiled brining liquid back over the Myeonginamu. This double-brining process significantly extends its shelf life and enhances the taste. Once completely cooled, store it in the refrigerator. Enjoy your delicious and zesty Myeonginamu Jangajji!
