Myeonginamuljangajji || Pickled Victory Onion, 茖葱叶酱菜, 茖蔥葉醬菜, 行者にんにくの葉の漬物, 명이나물장아찌 1

Myeonginamul jangajji is a Korean pickle made with wild mountain chives, known for their unique, slightly pungent flavor. This seasonal delicacy is packed with vitamins and minerals, making it a nutritious addition to any meal.

Ingredients:

• 1 kg Minganamu (mountain aralia)
• 500 ml soy sauce
• 500 ml water
• 100g sugar
• 100ml plum extract
• 100ml vinegar
• 5 cloves garlic
• 1 piece of ginger
• 5 chili peppers
• 100ml soju (Korean rice wine)

Instructions:

1. Prepare the Minganamu: Wash the Minganamu thoroughly and remove excess moisture.
2. Make the Marinade: Combine soy sauce, water, sugar, plum extract, vinegar, garlic, ginger, and chili peppers in a pot. Bring to a boil, add soju, and simmer briefly. Let cool completely.
3. Marinate the Minganamu: Pack the Minganamu in a clean container and pour the cooled marinade over it. Ensure it’s fully submerged.
4. Ferment: Let it ferment in a cool place for a day, then refrigerate.

Tips:

• Choose fresh, deep green Minganamu.
• Adjust chili peppers for desired spiciness.
• Adjust sugar for desired sweetness.
• Add other vegetables like cucumbers or onions.

Serving Suggestions:

• Wrap with grilled meat, especially pork belly.
• Serve as a side dish with grilled foods.
• Add to bibimbap for extra flavor.
• Use as a wrap instead of lettuce.

Storage:

• Refrigerate for up to 2-3 weeks.
• Freeze for longer storage, but texture may change.