Maneuljangajji is a salty, crunchy, lightly sweet and sour, garlicky flavored dish. This pickled garlic can be preserved for a long period and although I like it as a snack, is most often served as a side dish with Korean meals.
Pictured: Maneuljangajji, Jeyuk Bokkeum, Oijangajji, and steamed rice.
- First Pickling
- 10 heads garlic
- 2 cups water
- 4 tablespoons salt
- 2nd pickling
- 1 cup soy sauce
- 1/2 cup water
- 1/2 cup vinegar
- 2 tablespoons mul yeot (Korean Malt syrup)*
* substitute 3 tablespoons white sugar or 4 tablespoons brown sugar
- First Pickling:
- Remove outer layers of skin from the garlic heads, leaving a thin layer.
- Mix salt and water, stir until salt is dissolved.
- Place garlic in a jar and cover with salt water.
- Cover jar tightly and let stand about 10 days in refrigerator.
- Second Pickling
- Mix vinegar, water, soy sauce, and mulyeot.
- Place mix in a pot over low heat, bring to a slow simmer, cook for five minutes.
- Remove from heat and let cool to room temperature.
- Pour salt water off of garlic and discard..
- Cover garlic with second pickling mix, close, and let stand in the refrigerator another two weeks.
Serve chilled or at room temperature.