Korean Amaranth Greens Pickles

Name: Korean Amaranth Greens Pickles
Prep time: 30 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: amaranth greens 350 g; soy sauce 150 ml; water 150 ml; vinegar 120 ml; sugar 80 g; hot green chili 2 ea; garlic cloves 6 ea; kelp 5 g

Air-dry the washed amaranth greens well so that the brine stays clear. Boil 150 ml soy sauce, 150 ml water, 120 ml vinegar, 80 g sugar, and 5 g kelp until the sugar dissolves, rest it off the heat for 5 minutes, and remove the kelp. Pour the warm brine over the layered greens, chili, and garlic until submerged, cool completely, and refrigerate for 2 days.

Quick answer

Active time: 45 min
Waiting: See the steps
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Tender amaranth leaves soak up a soy and vinegar brine quickly.

The vinegar takes away their raw grassy taste, and sliced cheongyang chili and garlic leave a sharp finish. Washed greens need to air-dry completely on a rack, because leftover water clouds the brine.

Ingredients

servings

IngredientAmount

hot green chili2 ea

garlic cloves6 ea

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Instructions

6 steps

1

Trim tough thick stems from 350 g amaranth greens, wash thoroughly under running water, and air-dry on a rack.
2

Slice 2 cheongyang chilies into rounds and thinly slice 6 garlic cloves to prepare for layering in the jar.
3

Combine 150 ml dark soy sauce, 150 ml water, 120 ml vinegar, 80 g sugar, and 5 g kelp in a pot; boil until sugar fully dissolves.
4

Turn off the heat, leave for 5 minutes to draw out the kelp umami, then remove the kelp.
5

Layer amaranth greens, sliced chili, and garlic in the sterilized jar, then pour in the warm brine until vegetables are submerged.
6

Cool completely at room temperature, then refrigerate for 2 days until the seasoning penetrates evenly.