Maneuljongjangajji || Pickled Garlic Stem, 蒜薹酱菜, 蒜薹醬菜, にんにくの茎の漬物, 마늘종장아찌 Leave a comment

Garlic stems lightly salted and preserved in decocted soy sauce. This food is typically made in May and June, when the garlic harvest begins, and enjoyed in summer as an appetite stimulant.

Ingredients:

• 1 bunch of garlic scapes (maneuljjong)
• 1 cup soy sauce
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1 teaspoon red pepper flakes (optional)
• 1 clove garlic, minced
• 1 piece dried red pepper, cut into pieces

Instructions:

1. Prepare the garlic scapes:
   • Trim the tough ends of the garlic scapes.
   • Cut the scapes into bite-sized pieces.
2. Boil the garlic scapes:
   • Bring a pot of salted water to a boil.
   • Add the garlic scapes and blanch for about 30 seconds to 1 minute, or until they are tender-crisp.
   • Drain the garlic scapes in cold water to stop the cooking process.
3. Make the pickling liquid:
   • In a saucepan, combine soy sauce, rice vinegar, sugar, water, red pepper flakes, and minced garlic.
   • Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
4. Pickle the garlic scapes:
   • Pack the drained garlic scapes into a sterilized jar.
   • Pour the hot pickling liquid over the garlic scapes, making sure they are completely submerged.
   • Seal the jar tightly and let it cool completely before storing in the refrigerator.

Tips:

• For a spicier pickle, add more red pepper flakes.
• You can adjust the amount of sugar and vinegar to your taste.
• The longer you let the garlic scapes pickle, the more flavorful they will become.