This Prized Korean Ingredient Has Been Growing Wild in Europe All Along 🌿
Every spring, forests across Europe become filled with the unmistakable scent of wild garlic. Beneath the trees, carpets of green leaves and delicate white flowers quietly emerge after winter, a familiar seasonal sight for many Europeans.
But in Korea, this humble plant tells a much deeper story.
The Secret of “Myeongi” (명이)
In Korea, a treasured mountain herb called Myeongi, often translated as Korean mountain garlic, has been loved for centuries. Grown mainly on Ulleungdo Island, a volcanic island off Korea’s east coast, this resilient plant carries more than flavour. It carries history.
The word Myeong (命) means “life.”
According to Korean folklore, after long and harsh winters, Myeongi was one of the first edible plants to appear. When food was scarce, islanders survived by eating these nourishing leaves, earning the plant its poetic nickname: the life-saving herb.
More than 1,000 years later, Koreans still wait excitedly for its short spring season.
Myeongi vs. European Wild Garlic
Although they belong to the same family, Korean Myeongi and European wild garlic (also called ramsons) each have their own character.
Korean Myeongi
• Rounder, thicker leaves
• Naturally sweeter and milder
• Elegant, subtle garlic aroma
• Perfect for delicate pairings
European Wild Garlic
• Longer, pointier leaves
• Sharper, punchier garlic flavour
• Bright and fresh spring intensity
Different forests. Different cultures. Surprisingly connected flavours.
At Miss Kim, we love discovering these beautiful overlaps between Korean food culture and European landscapes. Walking through woodlands full of wild garlic feels strangely familiar…almost like finding a small piece of Korea hidden in Europe.
Why Koreans Pickle It: The Magic of “Jangajji” 🌱
One of the most beloved ways to preserve Myeongi in Korea is by making Jangajji, soy sauce pickles.
Because the harvest season lasts only a few weeks in spring, families traditionally pickle the leaves to enjoy throughout the year. The process softens the sharp garlic bite and transforms it into something deeply savoury, slightly sweet, and packed with umami.
In Korean meals, Myeongi jangajji is often served with rich foods like grilled meats or rice dishes because it refreshes the palate beautifully.
This spring, we foraged wild garlic as a family, washed the leaves carefully, and turned them into Korean-style pickles inspired by this tradition. Watching children gather herbs from the forest floor is a reminder that food is more than eating — it’s memory, seasonality, storytelling, and connection to nature.
Sometimes the most exciting Korean ingredients aren’t hidden in speciality shops.
They’ve been growing in European forests all along. 🌿
