My mom had made a huge batch of gochujang-pickled Korean plums.
The plums are pickled first with sugar then marinated for a long time in gochujang, which is Korean pepper paste. The plums themselves are sweet and tart and meld beautifully with the tangy spiciness of gochujang. I’m definitely stealing a jar of this to bring back home.
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My parents’ friends foraged for these leaves on an island off the Eastern coast of the Korean peninsula and gave some to my parents after pickling. I have no idea what these vegetables are called and I have never had them before.
We wrap morsels of rice with them and eat. If you’ve ever had Greek or middle eastern rice-stuffed grape leaves, it kind of tastes like that, except Asian-y and garlicky. In other words, super yumz.
Everything was home-made and not even close to anything I was able to access in America. We just ate these with simple rice. Wonderful.
Here’s to a jetlag-free rest of the day…
