Easy Korean Pickled Garlic Recipe – Maneul Jangajji
Table of Contents
The Roots of Korean Pickled Garlic (Maneul Jangajji)
As a Korean homecook deeply rooted in tradition, there’s one recipe that never fails to evoke nostalgia and delight—Maneul Jangajji, or Korean Pickled Garlic. Growing up, the pungent aroma of garlic cloves soaking in brine was a familiar scent in our kitchen, signaling the start of a culinary journey that blended simplicity with incredible flavor.
Preparing this dish was a family affair, each step a lesson in patience and precision. We would carefully peel the garlic cloves, a task made easier after soaking them to loosen their skins. The garlic, once bare and pristine, would then be nestled into a quart jar, awaiting its transformation.
How to Make Korean Pickled Garlic (Maneul Jangajji)
The magic began with a tangy vinegar brine, a blend of white vinegar, kosher salt, and pure bottled water. Pouring this mixture over the cloves felt like preserving a piece of our culinary heritage—a testament to the transformative power of simple ingredients.
But it didn’t stop there. A second brine, this time a soy-infused elixir of soy sauce, sugar, and a hint of vinegar, brought depth and complexity to each clove. As the jar stood in quiet anticipation, away from the sun’s harsh glare, the flavors melded and matured over fourteen days, gradually turning humble garlic into a delicacy fit for any table.
Today, as I continue this timeless tradition in my own kitchen, I share this recipe with you, hoping it brings as much joy and flavor to your meals as it has to mine. Whether paired with Korean BBQ, tossed into salads, or simply enjoyed on its own, Maneul Jangajji promises to add a burst of Korean essence to every bite—a testament to the enduring charm of homemade delights.
This anecdote captures the essence of preparing Korean Pickled Garlic Delight, highlighting its cultural significance and inviting readers to embark on their own flavorful journey.
Chef’s Notes – Korean Pickled Garlic Delight (Maneul Jangajji)
- Select fresh garlic bulbs and ensure they are thoroughly cleaned and peeled before placing them in the pickling jar.
- Experiment with different types of salt or natural sweeteners like honey to customize the flavor profile of your pickled garlic.
- Maintain a cool, dark place for the garlic during fermentation to avoid exposure to direct sunlight
- The garlic-infused vinegar brine can be repurposed as a flavorful addition to salad dressings, marinades, or as a tangy base for sauces.
- Serve your pickled garlic alongside Korean Beef BBQ dishes, on cheese boards, or as a zesty topping for Korean sandwiches and salads.
Korean Pickled Garlic Delight
4
servings20
minutes5
minutes50
kcal336
hours338
hours5
minutesDive into the world of Korean cuisine with this tantalizing pickled garlic recipe! Perfect for adding a burst of flavor to any meal, this Maneul Jangajji is a must-try. With a simple preparation process and a delightful blend of vinegar and soy brines, your taste buds are in for a treat. Get ready to impress your friends and family with this easy-to-make, delicious side dish!
Ingredients
- Garlic Preparation
1 pound fresh garlic approximately 8-9 heads
- Vinegar Brine
1 cup white or rice vinegar
1 tablespoon kosher or sea salt
1 cup bottled water
- Soy Brine
2/3 cup soy sauce
3 tablespoons sugar adjust for sweetness
1 cup water
1/3 cup vinegar (white or rice vinegar)
- Additional
- Alternative Ingredients:
– Vinegar: Apple cider vinegar can replace white or rice vinegar.
– Salt: Himalayan pink salt can be used instead of kosher or sea salt.
– Sugar: Honey or agave syrup can be used as a natural sweetener.
Directions
- Garlic Preparation – Separate the garlic cloves from the bulbs and soak them in hot water for at least 30 minutes to loosen the skins. Peel the cloves and trim the root ends with a small knife. Rinse and drain the cloves before adding them to a quart jar.
- Vinegar Brine – In a mixing bowl, combine the vinegar brine ingredients (vinegar, salt, and water) and stir until the salt is fully dissolved. Pour this mixture over the garlic cloves in the jar, ensuring they are completely submerged. Let the jar stand at room temperature for 7 to 10 days away from direct sunlight.
- Soy Brine Preparation – In a saucepan, bring the soy sauce, sugar, and water to a gentle boil over medium heat for about a minute. Add the vinegar to the mixture and stir well.
- Final Pickling – Drain the vinegar brine from the jar of garlic cloves. Pour the hot soy brine over the garlic cloves in the jar, making sure they are fully covered by the liquid. Seal the jar tightly with a lid and let it stand at room temperature for another 14 days away from direct sunlight.
- Storage and Serving – After the resting period, the pickled garlic can be enjoyed immediately but will develop a richer flavor as it matures. Refrigerate after opening and consume within a few months.
Equipment
- Chef’s Knife
- Cutting Board
- small knife
- quart jar with lid
- mixing bowls
Nutrition Facts
- Calories: 50kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 5g
- Vitamin A: 0IU
- Vitamin C: 10mg
- Calcium: 2mg
- Iron: 4mg
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FAQs – Korean Pickled Garlic Delight (Maneul Jangajji)
How do I prepare the garlic cloves for pickling?
Soak the garlic cloves in hot water to loosen the skins, then peel and trim the root ends before adding them to the jar.
What should I do if the garlic cloves are not fully submerged in the brine?
Ensure the garlic cloves are completely covered by the brine to prevent spoilage. You can add more brine if needed or gently press down on the cloves to submerge them.
How long does it take for the pickled garlic to develop its flavor?
The pickled garlic will start to develop flavor after about 7 to 10 days in the vinegar brine and will continue to mature over the following 14 days in the soy brine.
How should I store the pickled garlic after opening?
Store the jar in the refrigerator after opening and consume the pickled garlic within a few months for best flavor.
Can I adjust the sweetness of the soy brine?
Yes, adjust the amount of sugar in the soy brine to suit your taste preference for sweetness.
