Korean Thistle Greens Pickles
Soy-pickled gondre (Korean thistle greens) with a gentle mountain-herb aroma - perfect over rice or mixed into bibimbap. The blanched greens are cured in dark soy sauce, brown rice vinegar, rice syrup, garlic, and ginger. Rice syrup wraps the overall flavor in a mild sweetness that takes the edge off the salt, while cheongyang chili leaves a light heat at the finish. The fibrous greens hold the pickling liquid within their grain, staying moist throughout storage for over a week.
Adjust Servings
Instructions
- 1
Trim tough stems, wash well, and cut gondre into 4 cm pieces.
- 2
Blanch for 20 seconds, shock in cold water, then squeeze dry.
- 3
Layer gondre, sliced ginger, and chopped chili in a jar.
- 4
Boil soy sauce, kelp stock, vinegar, rice syrup, and garlic.
- 5
Simmer 2 more minutes on low heat, then turn off heat.
- 6
Cool slightly, pour over greens, and refrigerate for 2 days.
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