Golden recipe for pickled garlic leaves
Wild garlic is a perennial plant belonging to the genus Chives, native to Far East Russia, China, Korea, and Japan, and is a wild vegetable that grows in the alpine region. It is known as Myeongi in Korea, and it is cultivated in Ulleungdo and Gosan Mountain in Gangwon-do. It was named San garlic because it smelled like slime and chives, and it is called Siberian onion in English. The efficacy of leaf is rich in fiber, which helps with intestinal exercise and releases toxicity. Donguibogam says that wild garlic promotes digestion and warms the body. Wild garlic also has a lot of vitamin A, which is good for skin and eye health
6 serving
Within 999 minutes
밥심은국력
Ingredients
  • garlic leaves
    1kg
  • Soy sauce
    4cup
  • Soju
    2cup
  • Sugar
    1cup
  • Vinegar
    1cup
  • dried shiitake mushroom
    1handful
  • dried red pepper
    2ea
  • anchovy broth
    2ea
Cooking Steps
STEP 1/15
Dissolve the flour and soak the garlic leaves for 10 minutes. Flour absorbs foreign substances well, so it's good for washing.
STEP 2/15
Rinse it in clear water about three times.
STEP 3/15
Leave a hole in the water in the middle and set up the garlic to drain well. It's important to drain well.
STEP 4/15
Prepare 4 cups of soy sauce, 2 cups of soju, 1 cup of vinegar, and 1 cup of sugar. Increase the proportion when the amount of garlic leaves increases.
STEP 5/15
Prepare 1 handful of dried shiitake mushroom slices, 2 dried chives, and 2 anchovy kelp coins.
STEP 6/15
Put 4 cups of soy sauce, 2 cups of soju, 1 cup of sugar in a pot, 1 handful of dried shiitake mushrooms, 2 dried peppers, and bring to a boil. When it starts to boil, add 2 anchovy kelp coins and boil for 3 minutes.
STEP 7/15
When it boils, add 1 cup of vinegar and stir. Let the vinegar cool without boiling. When it cools down, remove the shiitake mushrooms and dried peppers.
STEP 8/15
It's a complete pickle. It's not hard, is it?
STEP 9/15
Now, put the garlic leaves in the airtight container one by one and put the pickles.
STEP 10/15
Put in a ladle. You have to put it in the opposite direction to make it flat.
STEP 11/15
Pour the rest of the pickles. Press it with a push stone. If you don't have it, press it down with a stone or a plate
STEP 12/15
After 3 days, boil it with soy sauce water. Since the garlic leaves produce their own moisture, boiling them prevents deterioration.
STEP 13/15
Boil it 2-3 times repeatedly and pour it in. Number 3, boil soy sauce water, cool it down, and pour it. I'm out of breath.
STEP 14/15
It's still like this. We need more time.
STEP 15/15
It's a complete pickled garlic leaves. I made it last year, and it's very delicious. I usually wrap pork belly and it's better than lettuce.
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