Marinated garlic in Korean for the winter. Pickled Garlic (maneul jangaji)

Garlic marinated in Korean style (in soy sauce). To prepare this exotic pickle, you will need, in addition to garlic, a lot of vinegar and soy sauce (which, however, then themselves will become exquisite garlic-flavoured seasonings that can be seasoned with salads or main dishes). Korean-style pickled garlic is being prepared for quite a long time, almost a whole month, but then you will get a rare snack. After pickling, the garlic will remain crunchy, salty, but not spicy.
Ingredients: 1 kg of unpeeled garlic cloves, 1 cup of 9% vinegar (200-250 ml), about 4 cups of soy sauce (800 ml - 1 liter). If desired - hot pepper 1 pc., onion or spices to taste to flavor the filling.
How to cook: "The garlic cloves do not need to be peeled, although this can be done if desired (there are also options for preparing such garlic with whole heads, but this seems less hygienic due to possible dirt on the roots of the heads).
Put the cloves in a glass jar and fill with cold water for half an hour, drain the water into another container and note its volume (this is how much soy sauce you will need in a week). Then soak the garlic in the vinegar. If the vinegar does not completely cover the garlic, add boiled water to completely cover the garlic.
Seal the jars with paper or leak-proof lids (to protect against severe drying, dust and insects) and leave in a dark place for 7 days (sometimes check if the level of vinegar has dropped below the garlic, if this happens - add vinegar; you can also crush the garlic with some or oppression - the photo shows the use of a glass glass as an oppression for a small jar of garlic).
When 7 days have passed: take soy sauce, boil it for 10 minutes (possible with hot pepper or spices to taste), let it cool slightly (so that the jars do not burst) and pour into glass jars, filling each jar by about 1/3. Let the sauce cool completely(Otherwise, the garlic may not be crunchy).
Drain the vinegar from the garlic (you don't need to throw it away, it will still be useful for other dishes as a fragrant seasoning) and transfer the garlic to jars of cooled soy sauce. Close the jars tightly with plastic lids or roll up with metal lids and put the jars in the refrigerator for 3 weeks (although it can be consumed earlier), after which the Korean-style garlic will be ready. Store in a cool place.
Please note that cooked garlic may turn blue-green, this is normal (mature garlic is more often stained).
The pictures show step by step this recipe (for a small amount of garlic, in a 250 ml jar).

We divide the heads into teeth, remove the excess husk. Some teeth were left without husks, but this does not prevent them from salting.

Pour the garlic with vinegar, press it down with oppression so that they do not protrude from the vinegar:

We close the top with gauze so that dust and insects do not get into the jar, we put it away for a week in a dark place (for example, just in a kitchen cabinet):

After a week, the garlic will be saturated with vinegar, excess fragrant vinegar can be collected in a jar and used in cooking:


Boil soy sauce for 10 minutes:

Let the soy sauce cool completely and pour over the garlic.

We close the jar and put it in the refrigerator:

After 3 weeks, Korean-style garlic will be completely ready:

You can pickle both young and mature garlic, but young garlic will have a less strong smell.
Ready garlic can be peeled and cut into slices before serving; serve it in addition to the main side dish (rice or kuksu / kuksi noodles)."

Young shoots of garlic cooked in Korean style are an oriental snack salad, which, however, is not difficult to cook in our conditions. It is worth considering that the full taste of the dish is revealed only after a few hours, which you need to infuse the salad in a cold place. But do not be afraid of a pronounced garlic flavor in this dish, it is well muted by various aromatic spices and rice vinegar. We offer you five recipes for cooking arrows of garlic in Korean.

Korean style garlic arrows

Cooking time without insisting: 20 min.

Servings: 3-4 pcs.

Korean-style garlic arrows can be served as an excellent side dish for any meat or fish. This dish will definitely appeal to all lovers of Asian cuisine, spicy and spicy dishes with a rich taste. Add the amount of salt, sugar and spices to this salad at your discretion.

20 minutes. Seal

Bon appetit!

Korean-style garlic spears with green onions and chili peppers

Young shoots of garlic (arrows) are a real treasure of useful trace elements and vitamins, they are one of the first to appear on our beds and on the shelves. However, not everyone likes to eat this healthy herb raw due to its too strictly garlicky taste. But don't deny yourself the pleasure! Make this spicy Korean garlic chili appetizer and you'll be surprised how delicious it can be!

Ingredients:

• Garlic arrows - 350 gr.
• Vegetable oil - 3 tbsp.
• Green onion - 50 gr.
• Soy sauce - 2 tbsp.
• Sesame seeds - to taste.
• Rice vinegar - 1 tbsp.
• Sugar - 1 tsp or to taste.
• Ground coriander - to taste.
• Ground cloves - to taste.
• Chili pepper - to taste.

Cooking process:

1. We cut the washed green onions into rings, and the garlic arrows without inflorescences into strips 3-5 cm long.
2. Add ground black and allspice and cloves to the vegetable oil heated in a pan, let the spices warm up and give off their aroma.
3. Next, fry the garlic arrows in oil with spices, stirring, for 5-7 minutes.
4. Then sprinkle the arrows with sugar and salt, fry for a few more minutes so that they acquire a light brown tint.
5. Put the fried arrows together with the rest of the oil in a bowl, add soy sauce, vinegar and green onions, mix well.
6. If necessary, season the dish with chili pepper, sprinkle with roasted sesame seeds, mix, cover with a lid and let it brew for at least an hour. If you want to insist the salad longer, then put it in the refrigerator.

Bon appetit!

Advice: the dish can be successfully prepared not only from fresh garlic shoots, but from frozen ones, in which case they do not need to be thawed, but sent to the pan immediately from the freezer. If the garlic cloves are fresh but not too young, they can also be cooked by blanching in boiling water for 3-5 minutes to soften. Don't forget to cut off the garlic buds and the underside that is too hard.

Korean-style garlic arrows with fresh cucumber

Korean-style garlic arrows are often cooked with the addition of fresh cucumber - this vegetable gives the dish a pleasant, unobtrusive freshness, lacking juiciness and a delicate, light aroma. Anyone who has tried it knows how delicious it is!

Ingredients:

• Fresh cucumber - 1-2 pcs.
• Garlic arrows - 400 gr.
• Garlic cloves - to taste.
• Onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Soy sauce - 2-3 tbsp. l.
• Rice vinegar - 1-2 tbsp. l.
• Sugar - 1-2 tbsp. l. or to taste.
• Ground coriander - to taste.
• Ground black pepper - to taste.
• Ground allspice - to taste.
• Fresh cilantro - a bunch.

Cooking process:

1. Cut the garlic shoots without inflorescences into strips 5 cm long.
2. Cut the bell pepper into thin bars 3-5 cm long.
3. Onion cut into halves of the rings.

1. Dip the onion and bell pepper into the vegetable oil strongly heated in a frying pan, fry the vegetables for 2-3 minutes, stirring occasionally.
2. Add garlic sprouts to the same place and fry everything together for another five minutes, until the garlic darkens.
3. Transfer the fried vegetables with oil to a bowl, salt to taste, add sugar, vinegar, soy sauce and other spices. If you want to give the dish a bright garlic flavor, add a few chopped garlic cloves.
4. Cut a fresh cucumber into thin strips or rings, add to the salad, mix.
5. Infuse the salad under the lid for about an hour on the kitchen table or in the refrigerator.
6. Sprinkle the salad with fresh chopped cilantro before serving.

Bon appetit!

Arrows of garlic in Korean with honey

Natural bee honey is an excellent natural substitute for beet or cane sugar, it goes well with the spicy taste of Korean-style garlic arrows salad. It is important that honey is fresh and has not lost its beneficial properties.

Ingredients:

• Garlic arrows - 400 gr.
• Onion - 3 pcs.
• Garlic cloves - 4-5 pcs.
• Vegetable oil - 3-4 tbsp. l.
• Soy sauce - 2-3 tbsp. l.
• Rice or balsamic vinegar - 1-2 tbsp. l.
• Ground coriander - to taste.
• Ground black pepper - to taste.
• Ground allspice - to taste.
• Ground cloves - to taste.
• Honey - 1 tbsp. l. or to taste.

Cooking process:

1. We cut the garlic arrows without inflorescences and a hard lower part into strips 5 cm long.
2. If the onion heads are small, you can take more of them than indicated in the recipe and cut them into halves. Large heads are cut into 4 parts.
3. Fry the onion and garlic arrows until tender in hot vegetable oil, stirring occasionally. When the garlic arrows darken, they are ready.
4. Put the fried vegetables in a bowl with oil, season with salt, vinegar, soy sauce, honey (preferably liquid) and spices to taste, mix well.
5. If you want to add spice to the dish, then chop the garlic cloves there.
6. Let the salad stand for about an hour under the lid and serve.
7. If desired, the salad can be sprinkled with chopped fresh cilantro, dill or parsley before serving.

Bon appetit!

Arrows of garlic in Korean with meat

Garlic shoots cooked with meat in Korean style are no longer just a salad, but a completely self-sufficient dish that can successfully decorate any holiday table! Any meat is suitable here, choose it at your discretion: tender pork, young beef, veal, as well as chicken or turkey fillet are equally well suited. Serve garlic arrows with meat to the table hot or cold.

Ingredients:

• Garlic arrows - 0.5 kg.
• Meat fillet - 0.4-0.5 kg.
• Onion - 3-4 pcs.
• Vegetable oil - 3-4 tbsp. l. for frying.
• Soy sauce - 3-4 tbsp. l.
• Sugar - 1 tbsp. l.
• Rice or balsamic vinegar - 1 tbsp. l.
• Ground coriander - to taste.
• Ground black pepper - to taste.
• Ground allspice - to taste.
• Ground cloves - to taste.
• Fresh or ground basil - to taste.

Cooking process:

1. Peel the onion and cut into half rings.
2. Wash the garlic shoots well, cut off the hard inedible part from the bottom and inflorescences.
3. Cut the shoots into portioned pieces 4-5 cm long.
4. Wash the pitted meat, dry it and cut into thin bars 3-5 cm long across the fibers.
5. In hot oil in a cauldron or in a large deep frying pan, fry the meat pieces until golden and a beautiful thin crust appears (the more tender the meat you take, the faster it will cook).
6. To the cooked meat pieces, add the onion and arrows, if necessary, add more oil, and then cook the dish, stirring, until the arrows take on a beautiful brownish color.
7. Next, sprinkle the dish with salt, sugar, season with spices and soy sauce, simmer under the lid for another 5-7 minutes on minimum heat.
8. Season the finished dish with vinegar, mix, if necessary, add more spices to your taste.
9. Let the dish brew under the lid for 15-20 minutes and serve it to the table warm. You can also serve meat with garlic arrows to the table cold.

Bon appetit!

Advice: garlic arrows can be seasoned with seasoning for Korean carrots.

An excellent recipe for lovers of spicy, well, everything in Korean. Pickled garlic in Korean style, a truly masterpiece dish, and not only for true connoisseurs of garlic. Such garlic is a wonderful appetizer for meat, for any second course, and as they say, "take the soul away." I will not delay for a long time, but I will share the secret of making the most delicious pickled garlic

Ingredients:

• Garlic - 1 kilogram;
• vinegar 9% - 200 milliliters;
• soy sauce - 800 milliliters;
• hot pepper pod.

Step by step recipepickled garlic in Korean

1. Wash the garlic well, divide it into cloves, but do not peel.
2. Leave the garlic to dry for 2-3 hours.
3. Arrange the garlic in small jars (at the bottom of which put hot pepper, to taste), pour it with vinegar, a little spoiled with water.
4. Close the jars with nylon lids, and put it in a dark, cool place for 7 days.
5. When a week has passed, we take out our garlic for further cooking.
6. Pour soy sauce into a prepared container and boil, let simmer for 10 minutes over low heat.
7. Pour the hot sauce into the sterilized jars until it is 1/3 full, then carefully transfer the garlic to the sauce jars.
8. Immediately roll up the jars with lids. Store jars of pickled garlic in a cool place.

Korean-style pickled garlic is an excellent treat that goes well with boiled potatoes, and can even compete with other types of preservation.

If you are a big fan of Korean cuisine, then you probably cook yourself or purchase various Korean-style salads at retail outlets - carrots, cabbage, seaweed, mushrooms, etc. Today I want to introduce you to a wonderful preparation of Korean-style snack garlic. In distant Korea, culinary specialists pickle green garlic, but since we don’t grow it, we will pickle ordinary garlic. Moreover, both young and ripe garlic are suitable for this snack - this will not greatly affect the taste. Preparing, of course, this appetizer takes quite a long time, but crispy and spicy rich garlic will clearly delight you and your loved ones.

Cooking time: 1 hour 15 minutes

Calories: Low calorie Calories per serving: 115 kcal/100 g

To prepare pickled garlic in Korean, you will need:

• allspice (peas) - 5-6 pcs.
• garlic - 1 kg.
• vinegar 9% - 250 ml
• soy sauce - 1 l
• chili pepper - 1 pc.
• onion - 1 pc.
• cloves - 2-3 pcs. (bud)

How to cook pickled garlic in Korean.

1. Garlic can be pickled both young and ripe. If you pickle young garlic, it will be less spicy and will not have a strongly pronounced specific flavor. Divide the garlic into cloves, remove the top layer of the husk, rinse.

2. Pour garlic into a jar, fill with cold water so that it completely covers the garlic cloves, leave for 1 hour. Drain the water from the garlic into another container, measure and remember the volume of water. This is the amount of soy sauce you will need in a week.

3. Add allspice (peas), cloves and a head of peeled onion to a jar of garlic. Pour in vinegar, it should also completely cover the garlic. If it doesn't cover, add some chilled boiled water. Place oppression in a jar of garlic, cover with gauze so that debris and insects do not get in. Put in a dark place for a week.

4. Drain the fragrant vinegar from the garlic into another container (it can be used for cooking second courses or as a dressing for vegetable salads).

5. Pour the required amount of soy sauce into a saucepan, put on fire, boil, remove from heat and let cool slightly.

6. Pour garlic with warm soy sauce, tighten the lid, let cool completely at room temperature. Put the jar in a cool place. Korean-style garlic will be ready to eat in three weeks. Korean-style pickled garlic before serving can be cut into quarters and served as an addition to Korean-style udon noodles (the recipe for which I will post later) or any other dish.

Once a year, in early June, you can harvest garlic arrows. Yes, they can and should be eaten. The main thing is that they are still young and not tough.

Make a gourmet dish from garlic arrows that your whole family will love. It is better to fry the arrows in a wok pan, but you can also use a regular one. Add fragrant soy sauce, sugar and sesame seeds with spices. Garlic is spicy in taste and with a pleasant sweetness.

If you do not tell that these are garlic arrows, few people will guess. The combination of soy sauce and sesame will take you to Asian countries.

It will take 40 minutes to cook garlic in Korean style.

The number of servings is 5.

Read also:

Ingredients:

• Arrows of garlic - 500 g
• Onion - 1 head
• Paprika - 1 teaspoon
• Salt Extra - 1/3 teaspoon
• Soy sauce - 2 tablespoons
• Sunflower oil - 5 tablespoons
• A mixture of ground peppers - to taste
• Mayonnaise - 1 tablespoon
• Sesame seeds - 1 tablespoon

Cooking garlic shooters in Korean

1. You can pick up an arrow of garlic in the garden, if you have it, or buy it on the market. Often grandmothers in the bazaars sell this exotic. Arrows should be young and break easily. It’s better to check right away, otherwise they will be tough and hardly anyone will want to eat them.
   
2. Pour the arrows into a bowl and rinse them with cold water. Onions need to be peeled, washed and cut into small cubes. Cut the arrows of garlic into strips so that it is convenient to eat a snack. We put a frying pan on the stove, pour in sunflower oil. If you like olive, then you can use it. When the oil is hot, add the onion first. Stir occasionally so that it is nice, evenly fried.
   
3. As soon as the onion is fried, we send garlic arrows, a little salt, ground paprika, a mixture of ground peppers to it. If you like any other spices, feel free to add and experiment. You can take more fresh herbs, such as basil or cilantro.
   
4. Mix onion with garlic and spices, fry for five minutes over medium heat. After a while, add soy sauce and make the fire slow. Once again, mix everything and add mayonnaise or sour cream. This is for lovers, so that the arrows of garlic are more tender and juicier in taste.
   
5. Fry for another five minutes, stirring constantly so that nothing burns. Sprinkle the dish with sesame seeds. It is advisable to fry them in advance in a dry frying pan so that they crunch.
   
6. Mix quickly again, a couple of minutes and you can turn off the stove. Korean garlic can be served both hot and cold. It will still be delicious. Bon appetit!