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4 recipes found.
Yoon Yi-ryeon's Myeongi Kimchi
A kimchi made with myeongi leaves, fermented anchovy sauce, glutinous rice paste, and pear juice for deep savory flavor, with red chili peppers adding fragrance. After about 1 month of fermentation, it turns golden and becomes a perfect rice-stealing side dish.
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.
Kim Jin-soon's Seasoned Myeongi
Layer soy sauce and fermented sand lance sauce seasoning between fresh myeongi leaves and let them mature to enjoy a special side dish like perilla leaf pickles.
Kim Jin-soon's Myeongi Leaves Doenjang Muchim
A seasonal myeongi leaves muchim made by blanching stems and leaves at different times and tossing them in a doenjang and gochujang seasoning.