Korean garlic pickle, also known as "maneul jangajji" or "maneul jjangachi," is a traditional Korean side dish made by pickling garlic cloves in a mixture of soy sauce, vinegar, sugar, and various spices. It is a popular banchan (side dish) in Korean cuisine, known for its tangy, savory, and slightly sweet flavor.
Here's a basic recipe for making Korean garlic pickle:
Ingredients:
1 cup garlic cloves, peeled
1/2 cup soy sauce
1/2 cup rice vinegar
1/4 cup sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 teaspoon red pepper flakes (gochugaru)
Optional: thinly sliced chili peppers or scallions for added heat and garnish
Instructions:
In a medium-sized bowl, combine soy sauce, rice vinegar, sugar, sesame oil, sesame seeds, and red pepper flakes. Stir well until the sugar is dissolved.
Add the garlic cloves to the mixture and stir to coat them evenly.
Let the garlic marinate in the sauce for at least 30 minutes, or refrigerate overnight for stronger flavors.
If desired, add thinly sliced chili peppers or scallions for extra heat and garnish.
Serve the Korean garlic pickle as a side dish with rice or as a condiment for other Korean dishes.
Note: The pickled garlic can be stored in an airtight container in the refrigerator for several weeks. The flavors will continue to develop over time, so you can enjoy it at different stages of fermentation.
Feel free to adjust the recipe according to your taste preferences. Some variations may include additional ingredients like ginger, garlic powder, or fish sauce.
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