Myeongi Namul (Pickled Wild Garlic Leaves)
モクサルの最強の相棒！甘酸っぱい高級ナムル
Description
Pickled wild garlic leaves. Broad leaves with a distinct garlic aroma, marinated in a sweet and sour soy brine. A premium side dish that elevates K-BBQ.
Classification: Hardcore, Banchan, BBQ Companion, Premium Ingredient
Shops selling Myeongi Namul (Pickled Wild Garlic Leaves)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Wild garlic leaves
- Soy sauce
- Vinegar
- Sugar
- Water
Instructions
- Wash and dry wild garlic leaves.
- Pour boiling brine of soy, vinegar, sugar, and water over them, age for days.
Learn more Substitutes, pairings, tips
Key spices
Sweet-sour soy and wild garlic aroma
Substitutes at Japanese supermarkets
Pickled perilla leaves (diff flavor)
Pairing
Moksal (Pork neck) / Samgyeopsal
Trivia
[Trivia] Historically a precious survival food from Ulleungdo. BBQ joints that offer free refills of this expensive leaf are highly respected.
Eating tips & etiquette
[Unique Eating] Wrap thick grilled pork (especially Moksal) topped with wasabi in this leaf. It completely obliterates the greasiness of the meat.
Allergen
Soy, Wheat