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Sempio Pickled Wild Garlic Leaves in Soy Sauce 70g
Sempio Pickled Wild Garlic Leaves in Soy Sauce 70g
- Features the distinctive pungent aroma and savory, tangy flavor of wild garlic leaves.
- Offers a tender yet satisfyingly crisp texture, perfect for enhancing meals.
- An intense and traditional Korean side dish, marinated in a rich soy sauce blend.
- Conveniently packaged in a 70g pouch, ideal for adding a robust flavor to any meal.
Unleash the flavor of Japan & Korea: Sempio Pickled Wild Garlic Leaves in Soy Sauce 70g!
Authentic Korean Wild Garlic Delicacy
Sempio Pickled Wild Garlic Leaves in Soy Sauce offers a beloved Korean banchan, crafted from tender wild garlic leaves.These uniquely flavorful leaves are carefully harvested and then marinated in a rich, savory soy sauce blend, capturing the essence of traditional Korean home cooking.This distinctive preparation delivers a delightful balance of earthy notes and a subtle, aromatic pungency that elevates any meal.Savory, Tangy, and Aromatic Harmony
Experience a complex yet harmonious flavour profile with Sempio Pickled Wild Garlic Leaves in Soy Sauce.The deep umami of the soy sauce perfectly complements the fresh, herbaceous notes of the wild garlic, which possesses a milder, more refined garlic essence.A subtle tang from the pickling process brightens the overall taste, creating a refreshing and savory bite that stimulates the palate without overpowering it.How to Enjoy
Sempio Pickled Wild Garlic Leaves in Soy Sauce is a versatile accompaniment ready to enhance your meals.Enjoy it simply as a banchan (side dish) with steamed rice, letting its vibrant flavour cut through richer foods.It’s also excellent wrapped around grilled meats like samgyeopsal, adding a refreshing, savoury zest.For a quick meal, incorporate it into gimbap or a rice bowl for an authentic Korean touch.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 16.04.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 418KJ / 100Kcal |
| Fat - of which saturated |
1.3g 0.0g |
| Corbohydrate - of which sugar |
17.5g 17.5g |
| Protein | 2.5g |
| Natrium (Salt) | 1.3g |
Pickled rice (Alpine leaf garlic, starch syrup, brewed vinegar, refined salt), purified water, apple vinegar, brewed Soy sauce, Wheat, sugar, black vinegar, refined salt, wheat degradation extract, yeast nutrient
Details & Importer
Manufacturer: Sempio
Kim´s Asia Import - Export GmbHTalstraße 11441516 GrevenbroichDeutschland
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Often bought together
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inc. tax plus shipping costs
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Frequently asked questions
How should I prepare Sempio Pickled Wild Garlic Leaves before serving?
Simply open the package and serve directly. No additional cooking or preparation is needed as they are pre-pickled in soy sauce.
Can these pickled wild garlic leaves be incorporated into cooked dishes?
While primarily a cold side dish, they can be gently folded into warm rice or used as a flavorful wrap for grilled meats. Avoid high heat cooking to preserve their delicate texture.
How can I adjust the flavor of the pickled wild garlic leaves if I find them too savory or want a different profile?
If too savory, you can lightly rinse the leaves and gently squeeze out excess liquid. For added richness, a drizzle of sesame oil or a sprinkle of toasted sesame seeds can enhance the profile.
How do Sempio Pickled Wild Garlic Leaves compare to other common Korean side dishes like seasoned seaweed (gim)?
Pickled wild garlic leaves offer a distinct savory, slightly sour, and aromatic counterpoint to rice or meat, with a tender texture. Seasoned seaweed provides a crisp, salty, and umami crunch, fulfilling different textural and flavor roles as a banchan.
What are the key differences in flavor and texture between these wild garlic leaves and other Korean pickled vegetables like kkakdugi or perilla leaf jangajji?
Myeong-i namul jangajji features a unique garlicky aroma, a tender texture, and a sweet-savory-tangy soy sauce base. Kkakdugi is crunchy, spicy, and fermented, while perilla leaf jangajji is softer, highly aromatic, and often seasoned with a spicier, more complex sauce.
FAQ Note: Content combines real customer questions and AI topics. All answers are verified by our Content Team.
