Spring Delicacy! Flavorful Pickled Wild Garlic (Myeonginamu) Recipe
Spring Delicacy! Flavorful Pickled Wild Garlic (Myeonginamu) Recipe
Pickled Wild Garlic (Myeonginamu), a May Seasonal Spring Vegetable: The Perfect Side Dish with Meat
Let’s make delicious pickled wild garlic, a perfect match for grilled meats. This recipe will guide you through creating a simple yet flavorful banchan.
Pickling Ingredients- 1 pack fresh wild garlic (Myeonginamu, approx. 100g)
- 1/2 cup soy sauce (100ml)
- 1/2 cup vinegar (rice vinegar or apple cider vinegar recommended, 100ml)
- 1/2 cup sugar (90g)
- A splash of soju or cooking wine (2-3 Tbsp)
- 1/2 cup water (100ml)
Cooking Instructions
Step 1
Let’s make delicious pickled wild garlic, a representative of nutritious and fragrant spring vegetables! This is a side dish that will make you want to eat more rice.
Step 2
Wash the fresh wild garlic thoroughly under running water multiple times. It’s important to wash carefully as soil or debris might get stuck between the leaves. After washing, place them on a colander to drain the water completely. If water remains, the pickles can become mushy or spoil easily.
Step 3
Now, let’s make the essential pickling brine for delicious pickles. In a pot, combine 1/2 cup soy sauce, 1/2 cup vinegar, 1/2 cup sugar, and 1/2 cup water. Bring to a boil over medium heat. Once the sugar has dissolved and the liquid is boiling, reduce the heat to low and add 2-3 tablespoons of soju or cooking wine to let the alcohol evaporate. Adding soju helps remove any unpleasant odors and improves preservation. Once the brine is vigorously boiling, turn off the heat and let it cool down slightly. Pouring it too hot might make the wild garlic too soft.
Step 4
Arrange the drained wild garlic neatly into a sterilized glass jar or an airtight container. Once the soy sauce mixture has cooled down to a non-scalding temperature, pour it over the wild garlic, ensuring it is fully submerged. To keep the wild garlic submerged, you can place a weight on top or cover it with plastic wrap pressed down. Leave it at room temperature for about a day to allow the flavors to meld. Then, refrigerate for 2-3 days to let it mature into delicious pickled wild garlic.
Step 5
Your appetizing pickled wild garlic is ready! This fragrant pickle is the perfect accompaniment to rich, greasy meat dishes, cutting through the richness and stimulating your appetite. It also makes a wonderful side dish for rice, so be sure to try making it!
