Savory Pickled “Myeong-i” Leaves Recipe
Savory Pickled “Myeong-i” Leaves Recipe
Spring Delicacy: Pickled “Myeong-i” Leaves (Korean Mountain Garlic)
Hello everyone! Today, we’re making a delicious pickle with “Myeong-i” leaves, often called the king of spring vegetables. The origin of the name ‘Myeong-i’ (which also refers to Korean mountain garlic) is quite interesting. Legend has it that during the early settlement of Ulleungdo Island, residents struggled with food shortages after long winters. As soon as the snow began to melt, they would venture into the mountains, push aside the snow, and harvest these delicious mountain greens. They sustained their lives by boiling and eating these leaves, which is how they came to be named ‘Myeong-i,’ meaning ‘leaf that saves life.’ These special leaves are rich in Vitamin A, beneficial for eyesight, and possess antioxidant and detoxifying properties, helping to keep our bodies healthy. Furthermore, their abundant dietary fiber aids in expelling toxins and lowering cholesterol levels, and they are known to be effective in preventing gastritis and heart disease. Let’s get started on making these fragrant and flavorful pickled “Myeong-i” leaves!
Ingredients- 1kg Myeong-i (Korean mountain garlic leaves), cleaned
- 4 cups Soy sauce (800ml)
- 2 cups Soju (Korean distilled spirit) (400ml)
- 1 cup Sugar (200g)
- 1 cup Rice vinegar (200ml)
Cooking Instructions
Step 1
First, prepare 1kg of fresh Myeong-i leaves. 1kg might seem like a lot, but when pickled, they make a delicious side dish you can enjoy for a long time.
Step 2
Myeong-i leaves have large leaves, making them great for wraps, but pickling them intensifies their aroma and flavor, turning them into the perfect accompaniment for rice.
Step 3
Once you have your fresh Myeong-i leaves, place them in a bowl with about 1/4 cup (approx. 50ml) of vinegar mixed in water. Let them soak for 10 minutes. This helps remove any residual dirt and keeps the leaves fresh. Rinse them thoroughly under running water about three times.
Step 4
Drain the rinsed Myeong-i leaves well in a colander. To help the water drain more effectively, arrange the leaves with the stems facing upwards and slightly creating a gap in the center. Ensuring the leaves are well-drained is key to a clean-tasting pickle.
Step 5
Now, let’s make the delicious pickling brine! You will need 4 cups (800ml) of soy sauce, 2 cups (400ml) of soju, 1 cup (200ml) of rice vinegar, and 1 cup (200g) of sugar.
Step 6
Combine all the prepared ingredients in a pot and mix well. It’s crucial to stir thoroughly, especially to ensure the sugar dissolves completely without any clumps. This step is fundamental for a flavorful brine.
Step 7
It’s convenient to tie the Myeong-i leaves into manageable portions for easy serving. Gather the stems of the leaves neatly and tie them with clean kitchen twine. This makes them easy to take out and presents them nicely.
Step 8
Time to pack the Myeong-i leaves into a container. For the first layer, arrange the leaves with the stems pointing to the right. For the next layer, arrange them with the stems pointing to the left, alternating sides to create a flat, even surface. We will pour the brine without boiling it! Just pour it over the leaves, ensuring they are fully submerged. Then, cover the top with a plastic wrap and place a heavy object like a clean rock, a heavy bowl, or a plate on top to keep the leaves submerged. The soju acts as a natural preservative, so you don’t need to boil the brine, making the process quite convenient!
Step 9
Here’s how they look after 3 days. You can see that the Myeong-i leaves have softened considerably as they’ve absorbed the brine.
Step 10
Now, it’s time to deepen the flavor of the pickles. Carefully pour out the brine from the container after 3 days into a pot and bring it to a rolling boil. After boiling, let it cool completely. Pouring hot brine directly can cook the leaves or alter their color, so it’s essential to let it cool down before using.
Step 11
If you used a large container initially, transferring the Myeong-i leaves to a smaller container now will help the brine distribute more efficiently and make storage easier. Arrange the Myeong-i leaves neatly in the smaller container.
Step 12
Carefully pour the cooled brine over the Myeong-i leaves in the smaller container. Ensure the leaves are completely submerged in the brine.
Step 13
Once again, use a heavy rock or plate to press down on the leaves, ensuring they stay submerged in the brine. This ensures all the leaves are pickled evenly.
Step 14
We have repeated this process. Here they are again after another 3 days with the weight on top.
Step 15
Finally, repeat the process: pour out the brine, boil it until rolling, let it cool completely, and then pour it back over the leaves. Generally, you’ll repeat this step of boiling and cooling the brine every 3 days, for 2-3 cycles. Because we didn’t boil the brine the first time and poured it in directly, the Myeong-i leaves retain their fresh, vibrant green color, making them look even more appealing. This carefully prepared pickled “Myeong-i” is a treat that will offer a rich flavor over time!
