Modu Recipe
Modu Recipe

Kim Dae-seok's Pickled Myeongi (Wild Garlic Leaves)

A fermented pickle made by soaking myeongi (wild garlic leaves) in a seasoned soy sauce broth infused with licorice and green chili peppers.

1 hrside dishDifficulty Normal

Ingredients needed 10 servings

Recipe

Cooking tips

  • Soak licorice root beforehand and cook it with the brine to release a subtle, rich sweetness.
  • Always pour the initial brine when it’s lukewarm, not hot.
  • After 10 days, strain only the brine, re-boil it, cool completely, then pour it back over the pickles before refrigerating.

Recommended for

  • Those who want a clean, tangy homemade pickle to serve alongside grilled pork cuts like samgyeopsal or moksal.
  • Home cooks looking to make Pickled Myeongi (Wild Garlic Leaves) step-by-step at home.

Shop ingredients on Coupang(Ad)

myeongi (wild garlic leaves)Green chili peppersLicorice rootsoy saucesoy saucePlum syrupVinegar

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