Korean Aster Leaf Soy Pickle
Quick answer
- Active time
- 26 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Ten seconds in boiling water is all the aster leaves get, just enough to relax the tough stems while their sharp, faintly bitter mountain-herb scent survives into the jar.
Read more
Sliced garlic and one dried chili sit between the layers, so the soy-vinegar brine picks up a quiet bite rather than real heat. In Korea this is a spring side dish: lay a leaf over a spoonful of rice, or chop it fine and tuck it into a rice ball.
Ingredients
Instructions
- 1
Thoroughly wash 420 g of aster leaves three times in cold running water to remove dirt, trim away the thick tough stem ends with a knife, and cut into 5 cm pieces.
- 2
Place the leaves in boiling water with a pinch of salt and blanch for exactly 10 seconds to preserve the fragrance, then immediately submerge in cold water and squeeze firmly.
- 3
Press the squeezed leaves into a sterilized glass jar layer by layer, then insert 4 thinly sliced garlic cloves and 1 dried chili into the spaces to add a subtle heat.
- 4
Combine 200 ml soy sauce, 200 ml water, 90 ml vinegar, and 85 g sugar in a pot, then stir over medium heat until the sugar dissolves and the liquid reaches a boil.
- 5
Remove the brine from heat and let it cool for about 5 minutes, then pour it over the aster leaves until fully submerged and seal the jar tightly to prevent air exposure.
- 6
Cool to room temperature before refrigerating for 2 to 3 days to allow the soy seasoning to penetrate deeply, then serve the fragrant aster leaves as a savory side dish.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Chwinamul Pot Rice
aster leaves
Korean Mountain Herb Bibimbap
aster leaves
Korean Chwinamul Doenjang Stew
aster leaves