Savory Pickled Wild Garlic (Myeonginamul Jangajji): A Taste of Spring
Savory Pickled Wild Garlic (Myeonginamul Jangajji): A Taste of Spring
Myeonginamul Jangajji: A Delectable Side Dish to Boost Your Appetite
A recipe for Myeonginamul Jangajji, featuring a chewy texture and aromatic flavor. This is a true rice-thief!
Main Ingredients- Wild Garlic (Myeonginamul) 1kg
Pickling Brine- Brewed Soy Sauce 2 and 3/4 cups
- Vinegar 2 cups
- Plum Extract 1 cup
- Sugar 2 cups
- Anchovy Sauce (Fish Sauce) 1/4 cup
- Water 3 cups
Optional Ingredient (for a spicy kick)- Bird’s Eye Chili Peppers 10
- Brewed Soy Sauce 2 and 3/4 cups
- Vinegar 2 cups
- Plum Extract 1 cup
- Sugar 2 cups
- Anchovy Sauce (Fish Sauce) 1/4 cup
- Water 3 cups
Optional Ingredient (for a spicy kick)- Bird’s Eye Chili Peppers 10
Cooking Instructions
Step 1
First, thoroughly wash the Myeonginamul. Rinse them carefully under running water to remove any dirt or debris, and then pat them dry.
Step 2
In a pot, combine all the ingredients for the pickling brine: Plum Extract (1 cup), Vinegar (2 cups), Brewed Soy Sauce (2 and 3/4 cups), Anchovy Sauce (1/4 cup), Water (3 cups), and Sugar (2 cups). Stir everything together.
Step 3
Once the mixture begins to boil, reduce the heat to low and let it simmer for about 3 minutes. At this stage, you can add the optional Bird’s Eye Chili Peppers (10) for a spicy flavor. (This is optional.) It’s crucial to let the cooked brine cool down completely. This ensures the Myeonginamul remains crisp and crunchy.
Step 4
Arrange the cleaned and dried Myeonginamul neatly in your storage container. Layer them in a zigzag pattern. Packing them nicely will make them easy to take out later.
Step 5
Place a plate on top of the Myeonginamul to keep it submerged in the brine. Pour the completely cooled pickling brine over it. Let it ferment at room temperature for 3 days. To ensure even flavoring, flip the Myeonginamul once or twice during this period.
Step 6
After 3 days, you’ll notice that the brine has developed a good amount of liquid. Carefully pour all the brine from the container into a pot.
Step 7
Bring the collected brine to a rolling boil in the pot. Boiling it again helps to preserve the Jangajji longer and enhances its savory flavor. Allow this brine to cool down completely once more.
Step 8
Pour the fully cooled brine back into the container, ensuring the Myeonginamul is well-covered. Now, store it in the refrigerator. It’s best if the Myeonginamul is submerged in the liquid.
Step 9
For the best flavor, let the Myeonginamul Jangajji mature in the refrigerator for about 1 month before consuming. The fermentation process deepens its natural aroma and taste, making it incredibly delicious. It’s significantly tastier after this aging period compared to eating it immediately.
Step 10
Your fragrant Spring delicacy, Myeonginamul Jangajji, is complete! It makes a wonderful side dish, especially with freshly steamed rice.
