Leek Manongji (Korean Soy-Pickled Leeks)
A traditional Korean spring pickle from Jeju Island made with leeks, soy sauce, vinegar, and sugar. Crisp, savory, and naturally flavorful! So simple and easy.
Servings: 1.5 liter-container (1.6 quarts)
Equipment
- 1 small sauce pan
- 1 glass jar around 1,7 liter in volume (1.8 quarts)
- 1 fermentation weight
Ingredients
- 1 pound leek (young, slender ones) 450g
- 1 hot chili pepper (green or red) optional to add heat
Brine
- 1 cup water
- 1 cup soy sauce naturally brewed Korean soy sauce
- ½ cup sugar
- ½ cup vinegar white, rice, or apple cider vinegar
Instructions
- Prep the leeks: Wash the leeks thoroughly and trim off the roots and tough green tops. Slice into 2.5cm (1-inch) bite-sized pieces.
- To make sure the leeks are well-cleaned, as dirt often gets between the layers, I recommend rinsing it in water again after cutting. Drain well.
- Cut spicy chili (optional to add heat): To add a bit of heat, cut spicy chili (either green or red is fine) into slices. Shake it off to discard the seeds.
- Make the brine: In a small saucepan, combine soy sauce, water, and sugar. Bring to a boil, then stir to dissolve the sugar. Turn off the heat and stir in the vinegar. Let the mixture cool to room temperature.
- Pack into a jar: Tightly pack the leek pieces into a clean glass jar, while layering chili slices in between.
- Pour & seal: Once cool, pour the brine over the leeks. It's okay if the leeks aren't fully submerged at first. They’ll release water overnight. After a day, make sure everything is submerged in the brine.
- Mature: Let the jar sit at room temperature for 1 week, then move to the fridge. The flavor deepens over time.
- Optional extended storage: To store longer, strain and boil the brine again after the first week. Let cool and pour back over the leeks.
- Serve as a side dish with a meal, accompany Korean BBQ, etc.