Pickled Wild Garlic Leaves recipe - ingredients, nutrition and when to eat it
Spring wild garlic leaves are pickled in soy sauce and vinegar for a fragrant, savory side dish.
Spring wild garlic leaves are pickled in soy sauce and vinegar for a fragrant, savory side dish. They pair well with rice and meat at lunch or dinner and add a bright flavor when you’re not feeling hungry.
Side dishes · 20 minutes to cook
Nutrition (per 99g serving): 45.8 kcal · protein 1.3g · carbohydrate 10.3g · fat 0.1g · sodium 1611.9mg
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: Soil can remain between the leaves, so spread them out and wash them one by one.
Tips: Pouring the brine over the leaves while it’s too hot can easily soften their color and texture.
Tips: Lightly shake off the soy sauce brine before eating to mellow the saltiness.
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Ingredients (1 serving)
- Wild garlic leaves — 40 g
- Soy sauce — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Water — 2 Tbsp