Korean cooking forum topics
I love it love it love it! The Korean store only have those small packets of them though w/ maybe 10 cloves in them.
I would LOVE to fill a huge jar with nothing but this so I could snack on it whenever I wanted, but I have no idea where to even start other than garlic and soy sauce lol.
This is what I do.
Ingredients: Garlic, Rice wine vinegar, dried chili peppers, Soy Sauce, Sugar. Peel garlic and trim ends. Put Garlic and chili peppers in jar cover with rice wine vinegar. Place in cool dark place for two weeks (minimum 10 days). Remove 2/3 of the vinegar (save for other uses). Mix sugar with soy sauce and pour over garlic. You can boil soy sauce first to make sure sugar dissolves (cool before adding to garlic). After two weeks in the fridge it is ready to serve.
Would it be ok to just pack the jar w/ the garlic bulbs, or do they expand while in the vinegar so I’d have to leave some room for that?
They expand just a little but not much.
Okedoke! Thanks a ton! Can’t wait to make some!
Here is a recipe that looks good.
Korean Pickled Garlic (Manul Changachi) Recipe
Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It’s not the flashiest banchan (side dish), but it’s almost universally loved among Koreans. You can also slice the cloves into thin discs and use them as a way to flavor rice and noodle dishes.
I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it’s best to start with the youngest garlic cloves for pickling.
Prep Time: 15 minutes
Total Time: 15 minutes
Garlic cloves, peeled and washed
Rice wine vinegar
Place garlic in a glass jar.
Fill jar with water until water reaches covers about 2/3 of the garlic cloves.
Pour out water and measure it. That’s the amount of soy sauce you need.
Use 3 parts soy sauce to 1 part vinegar and 1 part sugar. (So if you need 1 cup of soy sauce, then you need 1/3 cup of vinegar and 1/3 cup of sugar).
Bring soy sauce, vinegar, and sugar mixture to a boil and simmer for about 10 minutes.
When the sauce has cooled, pour over garlic in glass jar. Make sure garlic cloves are completely covered, using a small stone or bowl to weigh them down if necessary.
Store at room temperature for at least 3 weeks.
After opening, store in refrigerator.
Can i use this recipe for pickled jalapeno?
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