Korean Pickled Garlic

Korean Pickled Garlic, also known as “Maneul Jangajji,” is a tangy and flavorful side dish that perfectly complements many Korean meals. The garlic cloves are pickled in a savory mixture of soy sauce, rice vinegar, sugar, and sesame oil, which mellows their sharpness and infuses them with rich, umami flavors. This dish is a wonderful addition to any table, offering a burst of flavor that pairs well with rice, grilled meats, or even as a snack on its own.

Ingredients

For the Pickled Garlic:

  • 1 lb garlic cloves – Provides the main ingredient, known for its pungent flavor and health benefits.
  • 1 cup soy sauce – Adds umami and saltiness to the pickling liquid.
  • 1 cup rice vinegar – Provides the necessary acidity for pickling and a subtle sweetness.
  • 1/2 cup sugar – Balances the acidity and saltiness with sweetness.
  • 1 tsp salt – Enhances the overall flavor and helps in the pickling process.
  • 1/2 tsp black pepper – Adds a mild spiciness and depth to the pickling liquid.
  • 1/4 cup water – Dilutes the pickling liquid slightly, ensuring the garlic is well-coated.
  • 1/4 cup sesame oil – Adds a rich, nutty flavor to the pickles.
  • 2 tbsp sesame seeds – Provides a crunchy texture and additional nutty flavor.

Preparing the Ingredients

Peeling the Garlic

Begin by peeling the garlic cloves. To do this efficiently, you can blanch them in boiling water for about 20 seconds, then transfer them to ice water. This process helps loosen the skins, making them easier to peel. Once peeled, ensure the cloves are intact and free of any bruises or blemishes. Place the peeled garlic cloves in a sterilized glass jar with a tight-fitting lid, which will be used for pickling.

Making the Pickling Liquid

In a medium saucepan, combine the soy sauce, rice vinegar, sugar, salt, black pepper, and water. Stir the mixture over medium heat until the sugar dissolves completely. The soy sauce provides a deep umami flavor, while the rice vinegar gives a tangy contrast. The sugar balances the flavors, preventing the pickles from becoming too salty or sour.

Adding Sesame Oil

Once the sugar has dissolved and the pickling liquid is well-mixed, remove the saucepan from heat. Stir in the sesame oil, which will add a rich, nutty flavor to the pickles. Allow the mixture to cool to room temperature before pouring it over the garlic cloves. Cooling the liquid is crucial to prevent cooking the garlic, which should remain crisp after pickling.

Assembling the Pickles

Pouring the Brine

After the pickling liquid has cooled, pour it over the garlic cloves in the jar. Ensure the garlic is completely submerged in the liquid to allow for even pickling. The garlic should be fully covered, with a little space left at the top of the jar to accommodate any expansion.

Adding Sesame Seeds

Sprinkle sesame seeds over the top of the garlic and pickling liquid. The sesame seeds add a delightful crunch and enhance the nutty flavor provided by the sesame oil. They also give the pickles a visually appealing finish.

Sealing and Resting

Seal the jar tightly with a lid, ensuring it’s airtight. Let the jar sit at room temperature for 24 hours. This initial rest allows the flavors to start melding together and the garlic to begin absorbing the brine. After 24 hours, transfer the jar to the refrigerator, where the garlic will continue to pickle.

Pickling and Storage

Refrigeration Time

For the best flavor, allow the garlic to pickle in the refrigerator for at least a week before serving. This time allows the garlic to absorb the full depth of flavors from the soy sauce, vinegar, sesame oil, and spices. The longer the garlic pickles, the more intense the flavor will become, with a perfect balance of tangy, salty, and slightly sweet notes.

Storage Tips

Store the pickled garlic in the refrigerator for up to three months. As long as the garlic remains submerged in the pickling liquid, it will stay fresh and flavorful. Make sure to use a clean spoon each time you remove garlic from the jar to prevent contamination.

Serving Suggestions

As a Side Dish

Korean Pickled Garlic is traditionally served as a side dish or “banchan” in Korean cuisine. It pairs wonderfully with steamed rice, grilled meats, and vegetables. The tangy and umami flavors of the pickles complement the rich, savory notes of grilled or barbecued dishes, cutting through the heaviness with a refreshing bite.

As a Snack or Garnish

These pickled garlic cloves can also be enjoyed as a snack. The pickling process mellows the sharpness of the garlic, making them a tangy, slightly sweet, and savory treat. Additionally, you can use the pickled garlic as a garnish for various dishes, adding a burst of flavor to salads, sandwiches, or even pizza.

Conservation and Storage

Long-Term Storage

If you wish to store the pickled garlic for a longer period, ensure that the jars are properly sterilized before use. This will help prevent any bacteria from spoiling the pickles. Always keep the pickles refrigerated, and ensure that the garlic remains fully submerged in the brine to maintain its freshness.

Refrigeration and Use

Once opened, keep the jar refrigerated and use clean utensils to avoid contamination. The pickled garlic can be used directly from the refrigerator. As the garlic continues to sit in the brine, the flavors will continue to develop, making it even more delicious over time.

Conclusion

Korean Pickled Garlic is a simple yet flavorful side dish that brings a delightful tangy, savory, and slightly sweet flavor to your meals. Whether you enjoy it as part of a traditional Korean meal, as a snack, or as a garnish, this pickled garlic is sure to become a favorite. With its easy preparation and long shelf life, it’s a great addition to your pantry, ready to enhance any dish with its bold flavors. Enjoy the process of making this classic banchan and savor the rich taste it adds to your culinary repertoire.

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