Gomchwi Pickles (Korean wild-greens pickles) recipe - ingredients, nutrition and when to eat it
Gomchwi pickles are a side dish made by pouring a sweet and salty soy-based pickling liquid over spring gomchwi, allowing you to enjoy its aroma for longer.
Gomchwi pickles are a side dish made by pouring a sweet and salty soy-based pickling liquid over spring gomchwi, allowing you to enjoy its aroma for longer. They are delicious with rice or alongside meat dishes, where gomchwi's pleasantly bitter fragrance brightens the palate.
Side dishes · 25 minutes to cook
Nutrition (per 194.5g serving): 43 kcal · protein 2.9g · carbohydrate 8.3g · fat 0.3g · sodium 1800.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you blanch the gomchwi for too long, its aroma and texture will weaken, so remove it as soon as the leaves soften.
Tips: Pour in just enough pickling liquid to cover the gomchwi so the seasoning does not collect in one place.
Tips: Store it in the refrigerator and use clean chopsticks when serving to keep the flavor fresh.
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Ingredients (1 serving)
- Gomchwi (Korean wild herb) — 50 g
- Soy sauce — 1.5 Tbsp
- Water — 100 ml
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 pc