Wild Garlic Preserved in Simmered Shio Koji
A twist of the Korean side dish Kkaennip Jorim, this side dish uses wild garlic instead of perilla leaves.
- 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