A twist on the Korean, Kkaennip Jorim – which normally uses perilla leaves. This version uses wild garlic, but you could use other similar leaves – like spinach, chard or the original perilla leaves.
I also used strained shio koji instead of soy sauce – creating a gluten free, soy free side dish. Strained shio koji is obtained by filtering out the rice solids from shio koji. This can be done with a strainer or filter, to produce a clear liquid. You could use a light soy sauce instead.
The finished product is a delicious side dish. Perfect simply served with plain boiled rice, or with a range of other Korean dishes.
Wild Garlic Preserved in Simmered Shio Koji
- 150 ml strained shio koji Remove the rice solids from shio koji with a filter/strainer to create a clear liquid. Or use a light soy sauce.
- 3 cloves garlic roughly chopped
- 2 cm ginger peeled and roughly chopped
- 4 spring onions chopped
- 2 tbsp brown sugar
- 1 tsp Korean chilli flakes
- 200 g wild garlic
- Add all the ingredients, except the wild garlic to a sauce pan and simmer for 15 minutes
- Leave to cool
- Transfer to a jar and then add the wild garlic
- Add a weight, to ensure nothing floats above the surface
- Leave for at least two days, then enjoy as a side dish