Korean Pickled Alpine Leek Leaves
Myeongi jangajji is a Korean soy-pickled preserve made from alpine leek leaves, a wild mountain herb harvested in early spring. The leaves are rolled into a sterilized jar with sliced green chili, then covered with a boiling brine of soy sauce, vinegar, water, and sugar. Pouring the hot liquid partially blanches the leaf surface, locking in a vivid green color while the interior stays raw and pungent. After two to three days of refrigeration the brine penetrates fully, tempering the raw garlic intensity into a mellow, fragrant heat balanced by soy saltiness and vinegar tang. These pickled leaves are traditionally wrapped around grilled pork belly or bulgogi, where their aromatic acidity cuts through the rendered fat.
Adjust Servings
Instructions
- 1
Wash alpine leek leaves and dry thoroughly.
- 2
Roll leaves into a jar and add sliced chili.
- 3
Boil soy sauce, vinegar, water, and sugar.
- 4
Pour hot brine to fully submerge leaves.
- 5
Cool completely and refrigerate for at least 1 day.
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Nutrition (per serving)
Goes Well With
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