KimchiEasy
Gomchwi Leaf Jangajji
Fragrant gomchwi leaf jangajji, a Korean mountain herb pickle preserved in soy brine.
Prep 18minCook 7min4 servings
gomchwi jangajjikorean mountain herb picklesoy pickled leavesjangajji side dishwild greens pickle
Instructions
- 1
Wash gomchwi leaves and shake off excess water.
- 2
Blanch thicker stems for 20 seconds to soften.
- 3
Boil soy sauce, water, vinegar, sugar, garlic, and chili.
- 4
Layer leaves in a container and pour hot brine.
- 5
Cool and refrigerate for 2 days.
Tips
For wraps, lightly squeeze and use directly.
Nutrition (per serving)
Calories
55
kcal
Protein
2
g
Carbs
10
g
Fat
1
g
Adjust Servings
2servings
→
servings
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