Pickle > Korean Pickles

Dureubnamul Pickles Recipe

Ingredients with Measurements:
- 1 pound dureubnamul (Korean wild sesame leaves)
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper

Special equipment needed:
- Large mixing bowl
- Glass jar with lid

Step-by-step instructions:
1. Rinse the dureubnamul leaves under cold water and pat them dry with a paper towel.
2. In a large mixing bowl, combine soy sauce, rice vinegar, sugar, minced garlic, sesame oil, red pepper flakes, and black pepper. Mix well until the sugar is dissolved.
3. Add the dureubnamul leaves to the mixing bowl and toss them with the marinade until they are well coated.
4. Transfer the dureubnamul and marinade to a glass jar and cover it with a lid.
5. Refrigerate the jar for at least 24 hours to allow the flavors to meld together.
6. After 24 hours, the dureubnamul pickles are ready to serve.

- Time:
Preparation time: 10 minutes
- Cooking time: None
- Refrigerate the pickles at all times.
Serving size:
- This recipe makes approximately 4 servings.

Nutritional information:
- Calories: 75
- Fat: 2g
- Carbohydrates: 12g
- Protein: 3g
- Sodium: 1400mg
- Sugar: 9g

Substitutions for ingredients:
- Instead of dureubnamul, you can use perilla leaves or shiso leaves.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white vinegar.
- Instead of sugar, you can use honey or maple syrup.
- Instead of red pepper flakes, you can use gochugaru (Korean red pepper flakes) or cayenne pepper.

- Add sliced onions or scallions to the marinade for extra flavor.
- Use the dureubnamul pickles as a topping for rice bowls or salads.
- Add the pickles to sandwiches or wraps for a unique twist.

Tips and tricks:
- Make sure to rinse the dureubnamul leaves thoroughly to remove any dirt or debris.
- Use a glass jar with a tight-fitting lid to prevent any leaks or spills.
- The longer the pickles sit in the marinade, the more flavorful they will become.

Storage instructions:
- Store the dureubnamul pickles in the refrigerator for up to 2 weeks.

Reheating instructions:
- These pickles are meant to be served cold and do not need to be reheated.

Presentation ideas:
- Serve the dureubnamul pickles in a small dish or bowl.
- Garnish with sesame seeds or chopped scallions for added texture and flavor.

- Serve the pickles alongside Korean BBQ or grilled meats.
- Pair with a cold beer or a crisp white wine.

Suggested side dishes:
- Steamed rice
- Kimchi
- Cucumber salad

Troubleshooting advice:
- If the pickles are too salty, rinse them under cold water before serving.

Food safety advice:
- Make sure to use clean utensils and a clean glass jar when making the pickles.
- Store the pickles in the refrigerator at all times to prevent bacterial growth.

Food history:
- Dureubnamul is a wild sesame leaf that is commonly used in Korean cuisine. It has a unique flavor that is slightly bitter and nutty.

Flavor profiles:
- Salty, sweet, tangy, and slightly spicy.

Serving suggestions:
- Serve the dureubnamul pickles as a side dish or a condiment.

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Region: Korean

Taste: Sour, Tangy, Spicy, Salty, Crunchy