A must for meat! How to make pickled garlic leaves
The seasonal vegetables, also called clean wild garlic in Gangwon-do! This time, I used wild garlic, a valuable specialty of the season that I received from Ulleungdo Island. I heard that it grows in the sea breeze and has a good scent. It's been about 15 days since I put it in, so the taste is stable. The ratio of the sweet and sour dalim sauce was perfect. I've been enjoying it a lot lately. It's a must especially when eating meat.
4 serving
Within 999 minutes
시드님
Ingredients
  • garlic leaves
    1kg
  • Sea tangle
    2piece
  • dried red pepper
    6ea
  • Shiitake mushroom
    2handful
  • leek
    1handful
  • Water
    2L
  • thick soy sauce
    1L
  • Korean style soy sauce
    100ml
  • fish sauce
    100ml
  • plum extract
    400ml
  • Starch syrup
    300ml
  • Sugar
    200ml
  • brewed vinegar
    400ml
  • Soju
    200ml
Cooking Steps
STEP 1/9
I dipped the kelp in lukewarm water and started preparing it. Honestly, I think 80% of this dish should be washed. You have to thoroughly wash the Myeongi one by one. Shake off the water to a certain extent.
STEP 2/9
The name of Myeongi is divided into Daemyungi, and if you like soft and light taste, if you like crunchy leaves, you can choose Daemyungi as the ingredient. I take turns making it, but this time I made it with leaves.
STEP 3/9
Add all ingredients except vinegar and soju to 2L of water. I used Sampyo Jin Gangjang S for Jin Ganjang. I've tried everything, and this has settled down to my taste. I recommend you to try it.
STEP 4/9
Put the washed Myeong in the container one by one in a row
STEP 5/9
When the water boils, turn off the heat and cool it down. Place the pot in a bucket of cold water and cool while changing the water. If it's cold enough, add vinegar and soju.
STEP 6/9
Put in the cold water and store it on top of the pressing stone.
STEP 7/9
There are special containers these days, so you can use them or use plates of moderate weight like me! Leave it in a cool place for about three days so that the water is evenly cut. We put it on the veranda.
STEP 8/9
After about 3 days, take out the water separately, boil it again, and cool it. And pour it again. It's complete now. Now put it in the kimchi refrigerator and leave it for more than a week before you eat it deliciously.
STEP 9/9
This baby, also called wild garlic, has a strangely pungent taste that is perfect for beef. If the unique flavor is mixed with the juice, there is no such delicacy. The well-aged pickled sauce has dried peppers, so it tastes refreshing and clean.
After three days, I was out of breath, so I made a green garlic stand and a garlic pickle with the remaining water. If you use it well, you can get 3 different kinds of pickles~ It's a benefit
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