Korean Soy Pickled Leeks (Leek Manongji): A Spring Recipe from Jeju Island

Leek Manongji is a soy-pickled Korean spring side dish from Jeju Island. It's simple, so flavorful, and perfect with rice or Korean BBQ.

In this recipe, I use tender spring leeks in place of green garlic for a version that’s just as traditional, and accessible wherever you are. It's a vibrant springtime dish from Jeju, which is as essential as kimchi in many households!

✨Fun fact: Instead of Kimjang, making a large batch of kimchi before the long winter in mainland Korea, in Jeju Island, they make Manongji (soy pickled green garlic) in big batches in early spring!

In this video, you’ll learn:
✔️ How to make Korean soy-pickled leeks (Leek Manongji)
✔️ How to make a balanced soy-sugar-vinegar brine that can be used for any pickling!
✔️ Storing tips + how the flavor and texture mature over time
✔️ Serving ideas (from rice bowls to braises)

🎥 Inspired by the Jeju setting of When Life Gives You Tangerines, which was also filmed in Jeju Island.
🌿 Ingredients are accessible across Europe, the U.S., and beyond.

📝 Full recipe + ingredient notes: https://123kimchi.com/manongji/
📌 Instagram: @taeyonne

Thanks for watching! Enjoy the process, and happy pickling.



Copyright for the photo used for the thumbnail: ⓒ한국관광공사 포토코리아-한국관광공사 김지호

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