Maneul Jangajji, or Korean Pickled Garlic, is a traditional Korean side dish (banchan) that adds a burst of flavor to any meal. This dish is a delightful combination of sweet, salty, and slightly tangy flavors, making it a perfect complement to rice, meats, or even enjoyed on its own. The garlic undergoes a fermentation process, mellowing its sharpness and creating a unique, delicious taste that can be stored for months.
Ingredients Needed
To make "Maneul Jangajji," you will need the following ingredients:
- Garlic: 500 grams (about 50 cloves), peeled
- Soy Sauce: 1 cup
- Vinegar: 1 cup (preferably rice vinegar for a milder taste)
- Water: 1 cup
- Sugar: ½ cup
- Salt: 1 tablespoon
- Optional: Red chili flakes or whole dried chilies for a spicy kick
Preparation and Serving Instructions
Step 1: Preparing the Garlic
- Begin by peeling the garlic cloves. To make peeling easier, you can blanch the garlic in boiling water for about 30 seconds and then cool it in ice water.
- After peeling, rinse the garlic cloves under cold water and pat them dry with a paper towel.
Step 2: Making the Brine
- In a medium saucepan, combine soy sauce, vinegar, water, sugar, and salt.
- Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve completely.
- Once the brine reaches a boil, remove it from the heat and let it cool to room temperature.
Step 3: Pickling the Garlic
- Place the peeled garlic cloves into a clean, sterilized glass jar.
- If you want to add some heat, include red chili flakes or whole dried chilies in the jar.
- Pour the cooled brine over the garlic, ensuring that all the cloves are fully submerged.
- Seal the jar tightly with a lid and store it in the refrigerator.
Step 4: Fermentation
- Allow the garlic to pickle for at least two weeks before consuming. The longer it sits, the more flavorful it becomes.
- Once ready, serve the pickled garlic as a side dish with rice or as a flavorful addition to various Korean dishes.
Tips
- Selecting Garlic: Choose fresh garlic cloves that are firm and free from blemishes or sprouting for the best results.
- Adjusting Sweetness: If you prefer a sweeter pickled garlic, increase the sugar in the brine by an additional 2-3 tablespoons.
- Storage: Store the pickled garlic in the refrigerator, where it can last for several months.
Variations
- Spicy Maneul Jangajji: Add more chili flakes or even some sliced fresh chilies to the brine for a spicier version.
- Soy Sauce Variations: Experiment with different types of soy sauce, such as light soy sauce for a milder flavor or dark soy sauce for a richer taste.
- Mixed Vegetables: You can also pickle other vegetables like carrots, radishes, or cucumbers along with the garlic for a mixed vegetable jangajji.
Calories
One serving (about 4-5 cloves) of Maneul Jangajji contains approximately 40-50 calories. The calorie content may vary slightly depending on the amount of sugar used and the size of the garlic cloves.
Conclusion
"Maneul Jangajji" is a simple yet flavorful Korean side dish that offers a perfect balance of savory, sweet, and tangy tastes. It is easy to make and can be customized to suit your preferences. Whether you enjoy it as a side dish or an ingredient in other dishes, this pickled garlic is sure to add a delightful twist to your meals. Give it a try and savor the unique flavors of Korean cuisine!
