Korean Coastal Herb Pickle
Blanch the herb for exactly 15 seconds, rinse it immediately in cold water several times, and squeeze it well so the brine is not diluted. Pack it into a sterilized jar with 4 sliced garlic cloves and 10 g ginger between the layers, then boil 180 ml soy sauce, 180 ml water, 100 ml vinegar, and 90 g sugar over high heat, let the brine cool about 5 minutes, and pour it in while still hot. Seal, cool completely at room temperature, and age in the refrigerator for 2 to 3 days.
Quick answer
- Active time
- 28 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Coastal hog fennel keeps its sharp, slightly bitter fragrance even under soy brine, which makes this pickle stand out among milder side dishes.
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A blanch of exactly 15 seconds sets the aroma, and a cold rinse right after holds the crunch. A longer blanch strips the scent first. Squeeze the herb hard before it goes into the jar, or its water thins the brine. After 2 to 3 days of chilling, the bitterness and the soy seasoning even out, and small portions go alongside rice.
Ingredients
Instructions
- 1
Thoroughly wash 400 g of coastal hog fennel three times under running water, then trim away any yellowed leaves and tough, woody stems with kitchen shears to prepare.
- 2
Blanch the herb in boiling water for exactly 15 seconds to preserve its unique fragrance, then immediately rinse in cold water several times to maintain a crunchy texture.
- 3
Squeeze out all excess moisture with your hands, pack the herb into a sterilized glass jar, and distribute 4 thinly sliced garlic cloves and 10 g of ginger evenly between layers.
- 4
Combine 180 ml soy sauce, 180 ml water, 100 ml vinegar, and 90 g sugar in a pot, then boil over high heat until the sugar dissolves and the liquid bubbles vigorously.
- 5
Remove the brine from the heat, let it cool for about 5 minutes, then pour it while still hot into the jar, seal the lid, and let it cool completely at room temperature.
- 6
Age the pickle in the refrigerator for 2 to 3 days until the bitter notes and savory soy seasoning are balanced, then serve small portions as a flavorful side dish.
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