German Version

Pickled Mountain Garlic Rezept Korean Vegetarian Sidedish

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Copyright: RyuKoch

Serving(s): 1

Ingredients

Wild Garlic 1 kg
Ganjang (korean soy sauce) * 200 ml
Rice Vinegar * 400 ml
Water 400 ml
Sugar 200 gr

Equipment

Foodcontainer * 1 Stück
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Recipe Information

Vegetarian: yes
Vegan: yes
Lactose: no
Gluten: yes
Calories: ~ 20
Difficulty: 2/3
Country: koreanisch
Category: Beilage
Preparation: 30 Min.
Cooking Time 30 Min.
Total Time 60 Min.
no responsibility can be taken for this information

Wild garlic (Sanmaneul or Myeongi in Korean) is a very popular but also an expensive vegetable in Korea. Many amazing Banchan can be made from wild garlic. This vegetable has got a mild garlic kind of taste and is an ideal component with roasted meat dishes. Wild garlic is a spring vegetable and is mostly available in spring / April and May at most supermarkets and at weekly markets. It goes without saying that it’s a good idea to stock up on wild garlic in spring in order to preserve it (kor.Jangajji) and use methods such as the fermentation process. That way it keeps up to a whole year and can be enjoyed at all times. Apart from wild garlic pesto or wild garlic sauces you can create even tastier recipes like those from the Korean cuisine.

Perfect with meat

Those pickled wild garlic leaves have a unique taste, that goes really well with fried pork or beef. A piece of meat wrapped with a soy wild garlic leave is an explosion of the senses. It’s also supports digestion as it contains valuable ingredients.

Try it with a Korean BBQ

Our Korean BBQ Guide

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Preparation

  1. First wash the wild garlic leaf per leaf and take out the yellow ones.

  2. Dry leaves well and put them neatly into a tight box or glass. The wild garlic will be stored in that container later.

  3. Boil the water, sugar and the soy sauce and have the vinegar on hand. As soon as the sauce is boiling, take it off the heat and add the rice vinegar.

  4. Pour the liquid into the container with the wild garlic leaves without stirring it.

  5. The wild garlic leaves have to sink. It’s best to press the wild garlic down with a clean container so it gets under the surface.

  6. Now leave everything for a whole day at room temperature.

  7. Open the box after the first day and collect the broth in a pot and bring it to boiling point. Following that pour the liquid back onto the wild garlic. This process supports the preservation.

  8. Now let the liquid cool down and put it in the fridge afterwards.

  9. The wild garlic should be stored in the fridge for about 1 week in order to develop its full flavour.

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