Korean Pickled Garlic (Maneul Jangajji)
Korean Pickled Garlic is a sweet, salty, slightly tangy banchan or Korean side dish that is easy to make with very few ingredients.
Ingredients
- 1 lb garlic peeled and rough end trimmed off
- 1 cup water
- 1/2 cup sugar
- 1 cup soy sauce
- 1/3 cup white vinegar
Instructions
- Place clean and peeled garlic in a clean jar that has a tight fitting lid.
- In a pot over medium heat stir together water, soy sauce, sugar, and vinegar until well combined. Bring to a light boil until sugar completely dissolves.
- Allow mixture to cool slightly then pour mixture into the jar over the peeled garlic until all of the garlic is fully submerged.
- Close lid tightly and add date on the lid.
- Store in a cool, dark place for at least 3 weeks. After 3 weeks garlic can be eaten, however the longer you allow it to sit the less of a garlic bite will be present.
- Store in fridge for a few months.
Video
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♬ OMG - NewJeans