Korean Pickled Garlic: A Quick Guide For Taste buds
Korean pickled garlic, or ‘maneul jangajji’, is a popular side dish that can be enjoyed in many different ways. It’s salty, tangy, and deliciously crunchy, making it the perfect accompaniment to any Korean meal. A really nice Easter holiday crunch if you ask me.
Plus, it’s incredibly easy to make at home! In this guide, I’ll show you everything you need to know to make your own Korean pickled garlic. Yes, I tried it once, and it came beckoning again, I have never stopped making it again.
What is Korean pickled garlic?
Korean pickled garlic is a popular side dish in Korean cuisine. Mostly made by soaking peeled garlic cloves in a mixture of vinegar, soy sauce, sugar, and other flavorings like ginger, chili peppers, or sesame oil.
The pickling process gives the garlic a tangy, slightly sweet flavor and tender texture. It also helps to reduce the pungent odor and taste of raw garlic, making it more palatable and versatile.
Korean pickled garlic is traditionally served with rice, soups, stews, or grilled meats as a condiment or garnish. Also used as a marinade or seasoning for various dishes, such as stir-fried vegetables, noodles, or tofu.
Aside from its culinary uses, Korean pickled garlic is also believed to have health benefits. If you haven’t tried it yet, it’s definitely worth a taste! If you are wondering what to try for your Easter, this is a perfect condiment for you.
ingredients required to make Korean pickled garlic
This dish is a beloved condiment in Korean cuisine for its unique and pungent flavor. To make this delicious and easy-to-prepare treat, you will need the following ingredients:
- 1 cup peeled garlic cloves
- 1 cup rice vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 2 dried red peppers (optional) or Korean red chili flakes (gochugaru) – 1 teaspoon (optional)
- 1/2 onion, thinly sliced (optional)
These ingredients are generally popular in stores around you. Some are the day-to-day ingredients that you can’t do without in the kitchen hence finding them is easier.
After assembling them, you only have one job now folks: skillfully preparing your favorite dish. For a quick guide into how I do prepare my pickled garlic, here it is.
How to Prepare Korean pickled garlic
This delicious Korean cuisine is prepared by pickling whole cloves of garlic in a vinegar-based solution, which gives it a tangy, sour flavor that complements the sweetness of the garlic.
Here’s how I learnt to perfect the process of making it:
- In a small saucepan, combine the rice vinegar, sugar, salt, black pepper, and dried red peppers (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve.
- Reduce the heat to low and simmer the mixture for 5 minutes, then remove it from the heat and let it cool to room temperature.
- In a clean glass jar or container, add the peeled garlic cloves and sliced onions (if using). Pour the cooled vinegar mixture over the garlic and onions, making sure they are fully submerged.
- Cover the jar or container with a lid and let it sit at room temperature for 1-2 days to allow the flavors to develop. After that, store it in the refrigerator for up to a month or so. The longer it sits, the more flavorful it becomes!
Variations to try
Some variations of Korean pickled garlic may include additional ingredients, such as soy sauce, sesame oil, ginger, or scallions. Feel free to experiment with different flavors and ingredients to find your favorite version.
Korean pickled garlic is easy to make at home and requires only a few and easy ingredients as I mentioned above.
It can be a great way to add some flavor and nutrition to your meals, as well as a unique condiment or snack to enjoy on its own. Give it a try and discover the world of Korean cuisine!
difference between Korean pickled garlic and regular pickles
Now here is a very interesting question that most people may be curious to know. Although pickles and pickled garlic are both preserved foods, they differ in terms of the ingredients and preparation process.
The main difference lies in the type of ingredient used. Pickles are typically made from cucumbers, while pickled garlic is made from whole garlic cloves. Additionally, the pickling solution for each differs too.
Pickles are usually cured in a mixture of vinegar, salt, and sugar, while pickled garlic is typically soaked in soy sauce, vinegar, and various spices such as ginger, sesame seeds, and chili peppers.
Korean pickled garlic is also known for its pungent and slightly sour taste, which is a result of the fermentation process.
On the other hand, regular pickles are usually tangy and crispy, with a distinct sourness that comes from the vinegar used in the pickling solution. They are a great accompaniment to sandwiches and burgers or served as a refreshing snack.
How can Korean pickled garlic be served as a side dish?
Don’t worry about what side dish to use with Pickled garlic. Tastes may defer but am going to share with you three ways to make this dish outstanding and refreshing.
This is how I serve my Korean pickled garlic as a side dish for my family:
- First, pickled garlic – served as a standalone side dish. The garlic cloves are usually served whole or sliced and can be enjoyed as is. The pickling process imparts a tangy, slightly sweet flavor to the garlic, making it a refreshing palate cleanser between bites of heavier dishes.
- Second, pickled garlic – used as a condiment. I love this mostly. It pairs well with grilled meats, stews and soups, and other savory dishes. Simply chop the pickled garlic into small pieces and sprinkle it over the dish before serving. The garlic adds a burst of flavor and a crunchy texture to the dish.
- Lastly, pickled garlic – used as an ingredient in other dishes. Added to stir-fries, fried rice, and noodle dishes to enhance the flavor and texture. The pickled garlic can be mashed or minced and added to the dishes according to personal preference.
How long does Korean pickled garlic last?
The shelf life of Korean pickled garlic depends on several factors, such as the quality of ingredients, the storage conditions, and the level of acidity in the pickling liquid. Typically, homemade pickled garlic can last for up to 2-3 months in the refrigerator if stored properly in an airtight container.
It is important to note that the pickled garlic may change in texture and flavor over time, becoming softer and less pungent as it ages. However, as long as there are no signs of spoilage, such as mold or an off odor, the pickled garlic is safe to eat.
To extend the shelf life of Korean pickled garlic, you can add more vinegar or increase the amount of salt in the pickling liquid. You can also store the pickled garlic in the freezer, which can preserve its flavor and texture for up to 6 months.
In summary, Korean pickled garlic can last for up to 2-3 months in the refrigerator if stored properly, but its texture and flavor may change over time.
To extend its shelf life, increase the acidity or salt content, or store it in the freezer.
What is the best way to store Korean pickled garlic?
If you have some leftover pickled garlic or want to store it for later, it is essential to know the best way to keep it fresh and tasty. Here are some tips on how to store Korean pickled garlic:
1. Keep it in an airtight container
The first step to storing pickled garlic is to transfer it to an airtight container. This will prevent air and moisture from getting in and spoiling the garlic.
You can use a glass jar or a plastic container with a tight-fitting lid. Make sure to clean and dry the container before using it. This is the most effective way that I prefer.
2. Store it in the fridge
Store in the refrigerator to keep it fresh and crunchy. The cold temperature slows down the fermentation process, which helps preserve the garlic’s flavor and texture.
Place the container of pickled garlic in the refrigerator’s vegetable crisper or a dedicated pickling jar compartment.
3. Keep it away from light
Garlic is sensitive to light, and exposure to light can cause it to turn green and develop a bitter taste. To prevent this from happening, store your pickled garlic in a dark place, such as the back of the refrigerator or a pantry.
4. Use it within a month or two
While Korean pickled garlic can last for up to 2-3 months in the refrigerator, it is best to consume it within a month or two.
Over time, the texture and flavor may change, and the garlic may become soft or mushy. To ensure that you get the best taste and quality, use your pickled garlic within a reasonable timeframe.
5. Check for signs of spoilage
Before consuming or using your pickled garlic, check for any signs of spoilage. If you notice mold or an off odor, it is best to discard the garlic. However, if the garlic looks and smells fine, it should be safe to eat.
In Conclusion:
By following these simple tips, you can store your Korean pickled garlic properly and enjoy its unique flavor and health benefits for weeks to come.
Whether you add it to your bibimbap, kimchi fried rice, or other Korean dishes, pickled garlic is a versatile ingredient that can enhance any meal. I hope you’ll enjoy this condiment with love!
If you loved this recipe, be sure to check our crunchy recipes below:
Korean Pickled Garlic
Ingredients
- 1 cup peeled garlic cloves
- 1 cup rice vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 2 dried red peppers optional or Korean red chili flakes (gochugaru) – 1 teaspoon (optional)
- 1/2 onion thinly sliced (optional)
Instructions
- In a small saucepan, combine the rice vinegar, sugar, salt, black pepper, and dried red peppers (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt dissolve.
- Reduce the heat to low and simmer the mixture for 5 minutes, then remove it from the heat and let it cool to room temperature.
- In a clean glass jar or container, add the peeled garlic cloves and sliced onions (if using). Pour the cooled vinegar mixture over the garlic and onions, making sure they are fully submerged.
- Cover the jar or container with a lid and let it sit at room temperature for 1-2 days to allow the flavors to develop. After that, store it in the refrigerator for up to a month or so. The longer it sits, the more flavorful it becomes!
Takeaways
- You can store Korean Pickled Garlic in two major ways: Air tight container and refrigerator.
- The dish can last for 2-3 months in a refrigerator.
- The main difference between Korean pickled garlic and regular pickles lies in the type of ingredient used. Pickles – are typically made from cucumbers, while pickled garlic – whole garlic cloves.
