Pickled Wild Garlic (Myeong-i Namul Jangajji)

If you've ever been to a Korean BBQ restaurant, you might have noticed those glossy, savory green leaves often served on the side. That’s pickled wild garlic, or "Myeong-i Namul", a beloved Korean side dish known for its subtle garlic aroma and pleasantly tangy, umami-rich flavor.

 

While it’s often paired with grilled meat in traditional settings, this flavorful pickle shines just as beautifully on its own — or as a delicious topping on warm rice, in veggie wraps, or layered into sandwiches. It's a perfect addition to any plant-based table.

 

This recipe shows you how to make your own at home, using just a few simple ingredients.

 

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📝 Ingredients:

• 200g wild garlic leaves (Myeong-i Namul)
• 1 cup soy sauce
• 1 cup water
• 1 cup sugar
• ½ cup vinegar (apple or rice vinegar)

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🍳 Instructions:

1. Rinse the leaves
   Gently wash the wild garlic leaves under running water.
   Be careful not to tear them — they're delicate.
   Let them drain in a colander or pat them dry with a clean towel.
2. Make the brine
   In a saucepan, combine soy sauce, water, and sugar.
   Bring to a gentle boil until the sugar fully dissolves.
   Turn off the heat and let it cool for a few minutes.
   Then stir in the vinegar.
3. Pack and pour
   • Neatly stack the garlic leaves into a sterilized jar.
   • Pour the warm (not hot!) brine over the leaves, making sure they're fully submerged.
   • Use a clean spoon to gently press them down if needed.
4. Pickling time
   • Let the jar sit at room temperature for 1 day.
   • Then move it to the fridge.
   • Wait about 5–7 days before eating. The flavor deepens over time!
    

Be careful with choosing the right container! A Glass container is the best choice for this recipe.

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🍽️ How to Enjoy

• Making Ssam (쌈) with one leaf (깻잎, 상추, 쌈 채소).
• Add a little rice, a slice of garlic, or a dab of ssamjang (spicy paste) if you like.
• It also works great as a side dish with Bibimbap or even on Pasta for a bold twist!

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💡 Storage Tips

• Keep it refrigerated.
• It can last several weeks or even a few months, thanks to the vinegar and soy sauce.
• If you notice the leaves floating above the liquid, gently press them down or top up with a bit more brine.