Ma Nl Jang Ah Jji Pickled Garlic in Soy Sauce
Delight your taste buds with Ma Nl Jang Ah Jji, an irresistible Korean pickled garlic recipe that harmoniously blends bold, tangy, and savory flavors. This traditional delight uses whole garlic cloves that are first mellowed in a vinegar brine to temper their sharp bite, then infused with a rich, sweet, and salty soy sauce brine for an unforgettable umami kick. Optional chili pepper adds a spicy twist for adventurous palates! Perfect as a side dish, garnish, or condiment, these pickled gems pair beautifully with steaming white rice, noodles, or grilled meats. With minimal prep and a week of refrigeration, this recipe promises a complex depth of flavor that intensifies over time, making it a must-have addition to your pantry. Keywords: pickled garlic, Korean side dish, soy sauce brine, Ma Nl Jang Ah Jji, fermented garlic.
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Recipe Information
Ingredients
- 20 whole cloves Garlic cloves
- 2 cups Water
- 1 cup White vinegar
- 2 tablespoons Salt
- 1.5 cups Soy sauce
- 0.5 cup Sugar
- 1 cup Water (for soy sauce brine)
- 1 whole Optional chili pepper (dried or fresh)
Instructions
Peel the garlic cloves, ensuring they are whole and free of any bruises or imperfections. Rinse them under cold water and pat them dry with a kitchen towel.
Prepare the first brine by combining 2 cups of water, 1 cup of white vinegar, and 2 tablespoons of salt in a pot. Heat the mixture over medium heat and stir until the salt dissolves completely.
Once the vinegar brine is done, let it cool to room temperature. Pour the cooled mixture over the garlic cloves in a sterilized glass jar or an airtight container. Ensure the garlic is fully submerged.
Seal the jar or container and let it sit at room temperature for 5-7 days to allow the garlic to ferment slightly. This step helps to mellow the sharpness of the raw garlic.
After 5-7 days, drain the vinegar brine from the garlic and discard it. Rinse the garlic cloves gently under cold water and set aside.
To prepare the soy sauce brine, combine 1.5 cups of soy sauce, 1 cup of water, and 0.5 cups of sugar in a pot. If you'd like a spicy kick, add the optional chili pepper. Heat the mixture over medium heat, stirring until the sugar is dissolved, and bring it to a gentle boil.
Let the soy sauce brine cool to room temperature. Pour the cooled brine over the garlic in the same jar or container, ensuring the cloves are fully submerged.
Seal the jar tightly and refrigerate for at least 1 week before serving. The flavors will deepen over time, making it even tastier.
Serve the pickled garlic as a side dish or condiment with rice, noodles, or grilled dishes. Enjoy the balance of sweet, salty, and tangy flavors!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28015 mg | 1218% | |
| Total Carbohydrate | 141.7 g | 52% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 102.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
