Maneul Jangajji || Pickled Garlic, 大蒜酱菜, 大蒜醬菜, にんにくの漬物, 마늘장아찌 4

Maneuljangajji is a Korean side dish made by pickling whole garlic cloves in a mixture of soy sauce, vinegar, and sugar. It’s a popular condiment that adds a pungent and savory flavor to many dishes.

Ingredients:

• 1 pound garlic, peeled
• 1 cup water
• 1/2 cup sugar
• 1 cup soy sauce
• 1/3 cup white vinegar

Instructions:

1. Prepare the garlic: Peel the garlic cloves and trim off the rough ends.
2. Make the brine: In a saucepan, combine the water, sugar, soy sauce, and vinegar. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes.
3. Pack the garlic: Arrange the garlic cloves in a sterilized jar, pressing them down slightly.
4. Pour the brine: Pour the cooled brine over the garlic cloves, making sure they are completely submerged.
5. Seal and store: Seal the jar tightly with a lid and store it in the refrigerator for at least 2 weeks, or up to 1 month. The garlic will become more flavorful as it sits in the brine.

Tips:

• For a spicier pickled garlic, use more garlic and less sugar.
• For a sweeter pickled garlic, use less garlic and more sugar.
• You can also use rice vinegar instead of white vinegar.
• If you don’t have a sterilized jar, you can boil it in water for 10 minutes to sterilize it.

Serving suggestions:

• Maneul jangajji is a popular side dish that can be served with many Korean dishes, such as bulgogi, bibimbap, and tteokbokki.
• It can also be used as a condiment in salads, sandwiches, and pasta dishes.