Tuesday, May 24, 2011

Manul Changaji (Korean Pickled Spring Garlic)

Source: http://koreanfood.about.com

This banchan (side dish) is crunchy, salty and a little spicy.  Though not a flashy banchan, but is almost universally loved among Koreans.

Prep time: 15 mins
Cure time: 3 wks

Young garlic, cleaned, peeled & keep whole,

Prickling Solution:
Light soy sauce, 3 parts
Rice vinegar, 1 part
Sugar, 1 part

1. Placed cleaned whole garlic in pickling jar with good cover.  Fill jar with water till it covers 2/3 of the garlic cloves.  Then pour out water and measure its quantiy.  This will be the quantity of light soy sauce needed.

2. For pickling solution, use 3 part light soy sauce with 1 part vinegar and 1 part sugar.  Bring prickling solution to boil and allow to simmer for 10 mins.  Then allow to cool before pour into the pickling jar containing garlic cloves.  Ensure all garlics are completely covered in pickling solution.  Keep at room temperature for 3 wks.

3. Keep in refrigerator after opening the pickling jar.


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