KimchiEasy
Pickled Alpine Leek Leaves
Myeongi jangajji is soy-pickled alpine leek leaves, aromatic and perfect with fatty grilled meats.
Prep 18minCook 10min4 servings
myeongi jangajjipickled alpine leekkorean mountain garlic leavesbbq wrap side dishsoy pickleskorean preserves
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.
Tips
For wrapping grilled meat, flavor is best after 2-3 days.
Nutrition (per serving)
Calories
46
kcal
Protein
1
g
Carbs
10
g
Fat
0
g
Adjust Servings
2servings
→
servings
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