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Modu Recipe

Kim Jin-sun's Myeongi Leaves Pickles

Myeongi leaves pickles made by boiling Jin-ganjang and soup soy sauce in a golden ratio, then adding soju and vinegar for long-lasting crunch.

Ingredients needed 10 servings

Recipe

Cooking tips

  • Mixing soup soy sauce with Jin-ganjang in a 3:1 ratio adds a deeper savory richness compared to using Jin-ganjang alone.
  • Soju prevents mold or spoilage, allowing long-term storage.
  • Myeongi leaves with thin leaves can become mushy if boiling sauce is poured directly, so let the sauce cool slightly before pouring.

Recommended for

  • Those who want to store spring myeongi leaves for a long time without spoilage.
  • Those who want a pickle that pairs well with pork belly or grilled dishes.
  • Those looking for a foolproof all-purpose pickle brine ratio.

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myeongi leavesJin-ganjangsoup soy saucesugarvinegar

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