Korean Gomchwi Leaf Jangajji
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Broad, thick gomchwi leaves soak up the soy brine evenly and are seasoned through after just 2 days of chilling.
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The leaf's bold, wild mountain-herb scent blends with the soy, and vinegar trims the finish so the pickle never feels heavy. Only the thick stems are blanched, for 20 seconds, which softens them while the leaves stay fresh. Excess water is pressed out leaf by leaf, since wringing tears the leaves and drains their scent. Wrap a leaf around a spoonful of rice to eat it like ssam, a Korean lettuce wrap.
Ingredients
Instructions
- 1
Place 180 g gomchwi leaves in a large bowl and rinse under cold running water, opening the leaves as you swish them.
Check the stem bases for trapped dirt, then drain well in a sieve.
- 2
Bring water to a full boil and dip only the thick, firm stem ends for about 20 seconds.
Move them straight into cold water so the residual heat stops and the leaves stay green instead of softening too much.
- 3
After cooling, open the gomchwi leaves one by one and press lightly to remove water caught between layers.
Do not squeeze hard, because the leaves can tear and lose fragrance; leave them just slightly damp.
- 4
In a pot, combine 150 ml soy sauce, 180 ml water, 90 ml vinegar, 60 g sugar, 3 sliced garlic cloves, and 1 hot green chili.
Heat over medium heat, stirring until the sugar fully dissolves.
- 5
When the brine starts bubbling around the edges, boil it for 1 more minute to bring the flavors together.
Layer the gomchwi neatly in a sterilized container and pour the hot brine over it immediately.
- 6
Check that every leaf is covered by the brine, then let the container cool completely at room temperature.
Refrigerate for 2 days, then lightly squeeze only the excess liquid before serving the leaves with rice.
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