Pickled Korean Wild Garlic Leaves recipe - ingredients, nutrition and when to eat it
These savory pickles are made by soaking fragrant Korean wild garlic leaves in soy sauce.
These savory pickles are made by soaking fragrant Korean wild garlic leaves in soy sauce. Their crisp texture and peppery flavor pair well with rice or grilled meat. Make a batch in spring and enjoy them as a side dish.
Vegetables · 20 minutes to cook
Nutrition (per 119g serving): 50.9 kcal · protein 2.2g · carbohydrate 10.7g · fat 0.1g · sodium 2811.7mg
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: Shake off the leaves well after washing, as excess water can dilute the pickling liquid.
Tips: Pour in just enough soy sauce mixture to cover the leaves, and use clean chopsticks when serving to help keep them fresh.
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Ingredients (1 serving)
- Wild garlic leaves — 40 g
- Soy sauce — 2 Tbsp
- Water — 2 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp