Savory Pickled Garlic Chives Jangajji
Savory Pickled Garlic Chives Jangajji
How to Make Delicious Pickled Garlic Chives (Myeonginamul Jangajji) with Seasonal Greens
Let’s make the perfect Myeonginamul Jangajji, a classic side dish that pairs exceptionally well with grilled meats.
Main Ingredients- 1 pack fresh Myeonginamul (Korean wild chives)
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/2 cup vinegar
Cooking Instructions
Step 1
Today, I’ll guide you through making Myeonginamul Jangajji, a dish that’s a perfect match for hearty meat dishes. This flavorful pickle is a delightful way to enjoy seasonal Myeonginamul.
Step 2
First, wash the Myeonginamul thoroughly under cold running water, both the leaves and stems. Ensure all dirt and debris are removed. After washing, drain them well in a colander. If the stems are too long or tough, trim them to a more manageable size.
Step 3
Now, let’s prepare the pickling brine. You’ll need soy sauce, sugar, and vinegar. That’s it for the main components of the brine! With these simple ingredients, anyone can easily make delicious Myeonginamul Jangajji. Your preparation is complete!
Step 4
In a saucepan, combine the soy sauce, sugar, and vinegar. Heat over medium-low heat, stirring until the sugar is completely dissolved. Once the sugar has dissolved, remove from heat and let it cool slightly. (Tip: A common ratio for soy sauce:sugar:vinegar is 1:1:1, but you can adjust it to your taste. Some people add a splash of soju to help preserve it, but I prefer to omit it for a cleaner flavor.)
Step 5
Carefully pack the prepared Myeonginamul into a clean, sterilized glass jar. Pour the cooled brine over the Myeonginamul, ensuring it is submerged. (Tip: Myeonginamul releases moisture naturally, so don’t worry if it’s not fully submerged initially. Flipping the jar gently once or twice a day will help distribute the marinade evenly and ensure the sugar dissolves completely.)
Step 6
After pickling, leave the jar at room temperature for about a day, then store it in the refrigerator or a kimchi refrigerator. It will be ready to enjoy in about 2-3 days when the flavors have melded beautifully. Take it out whenever you crave a refreshing side dish to accompany your meals or wrap with grilled meat. (For a more visual guide, please refer to the accompanying video recipe!)
