EntranceKorean young pickled garlic recipe. Korean Pickled Garlic
If you are a big fan of Korean cuisine, then you probably cook it yourself or buy it from retail outlets. various salads in Korean - carrots, cabbage, seaweed, mushrooms, etc. Today I want to introduce you to a wonderful preparation of Korean-style snack garlic. In distant Korea, cooks 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, pour 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 when 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 of 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.
Cook from garlic arrows gourmet dish 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.
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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
- Mixture ground peppers- taste
- Mayonnaise - 1 tablespoon
- Sesame seeds - 1 tablespoon
Cooking garlic shooters in Korean
- 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.
- 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 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.
- 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 also use fresh herbs like basil or cilantro.
- 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.
- 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.
- 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. Enjoy your meal!
Pickled garlic was invented by those who respect and fresh, but prefer the same flavor and aroma, only less pronounced. Pickled garlic does not have such a sharp and persistent smell, there is no bitterness, the taste is softer and softer. Garlic is pickled with heads and cloves, peeled and unpeeled, in cold and hot brine. Recipes are plentiful. There are very simple options pickled garlic pieces. However, there are more intricate recipes, but for garlic lovers it will not be difficult to try them out. One tip - the garlic should not be young, but not old either.
Pickled heads of garlic
Ingredients: fresh garlic; for marinade - 100 g of vinegar 9% and water, 30 g of sugar, 10 g of salt, bay leaf, pepper.
Step 1. Dip peeled heads of garlic for 2 minutes in boiling water, then put in cold water with ice cubes for half an hour. Arrange the garlic in sterilized jars.
Step 2. For the marinade, bring water to a boil, add sugar and salt, laurel and peppercorns to it, boil, pour in vinegar at the end and cool.
Step 3. Pour garlic in jars with cold marinade, cork with sterile lids. After 10 days, the garlic will be ready. If you add fresh chopped beets to jars, the garlic will turn red.
Pickled garlic cloves
Ingredients: garlic; for marinade - 50 g of sugar, 50 g of salt, 100 ml of vinegar 9% (per 1 liter of water).
Step by step cooking recipe
Step 1. Divide the garlic into cloves and peel. Scald the cloves with boiling water, and then immediately cool with cold water. Place cooled garlic cloves tightly in sterilized jars.
Step 2. Prepare the marinade. Dissolve salt and sugar in water, bring to a boil, let it boil for a couple of minutes, and only after it has cooled slightly, add vinegar and mix. Pour jars with hot marinade 1.5 cm below the top edge. Cover the jars with boiled metal lids and sterilize for 5 minutes, then roll up the jars.
Pickled garlic with chili and white wine
Ingredients: 1 kg of garlic, 2 chili peppers, 0.5 l of white wine, 0.5 l of wine vinegar, 3 tbsp. spoons of sugar, 2 bay leaves, 1 tbsp. a spoonful of white peppercorns, a little olive or any other refined vegetable oil.
Step by step cooking recipe
Step 1. For the marinade, mix all the above products in a saucepan, except vegetable oil, and bring to a boil, cook for 3 minutes. Then reduce the heat and cook for another 5 minutes.
Step 2. Put the prepared garlic in sterilized jars, pour the marinade, without adding 1.5 cm to the top. Pour a little vegetable oil on top and close the jars tightly nylon lids. Garlic will be ready in five days, although it can be stored in this form for much longer.
P.S. There is no salt in the recipe, but this is not a mistake. Without salt, garlic pickled according to this recipe will turn out spicy, spicy and slightly sweet.
Korean Pickled Garlic
Ingredients: 1 kg of garlic, 1 liter of soy sauce, 1 cup of vinegar 9%.
Step by step cooking recipe
Step 1. You can use garlic heads, you can use cloves. Remove the husk, rinse the garlic well and pat dry. Put prepared garlic in jars.
Step 2. Dilute the vinegar with a little water and pour the garlic with this solution so that it completely covers it. Remove jars of garlic in a dark, cool place for 7 days.
Step 3. When the week has passed, put the garlic in other jars - sterilized and dried.
Step 4. Pour soy sauce into a saucepan, let it boil and cook for 10 minutes. Then cool and pour into the garlic so that the sauce fills only half the jar. Roll up jars with sterilized lids and send to a cold dark place. Garlic will be ready in three weeks.
pickled garlic- one of the favorite homemade preparations in Korea. Koreans call such preparations panchhan (Korean 반찬), literally “side dish” - this is the name for all kinds of salads and snacks (including canned ones), which are served in addition to the main side dish or soups. Very often among them - pickled garlic. This homemade snack very easy to cook. It is marinated in two stages - first, it is poured with a marinade based on rice vinegar and salt, and for the second stage, a marinade is prepared from soy sauce, rice vinegar and sugar, and again the garlic is kept in the marinade. Nothing complicated. To prevent the garlic cloves in the vinegar-based marinade from turning blue, pre-soaking the garlic in cold water for three hours will help. Anyone can do the recipe. The result will be a jar of delicious crispy Korean snack, which will decorate both a home dinner and a festive dinner.
Ingredients:
- garlic - 450 g (about 8-9 heads of garlic),
For the vinegar marinade:
- white rice vinegar - 160 ml,
- sea salt - 1 tbsp,
- water (boiled) - 330 ml,
For the soy sauce marinade:
- light soy sauce - 170 ml,
- white rice vinegar - 60 ml,
- granulated sugar - 3 tablespoons,
- water (boiled) - 330 ml.
Chop the heads of garlic into individual cloves. Soak them in water for 30 minutes so that the husk can be easily removed.
Then peel the garlic cloves, after cutting off the tips of the cloves with the remnants of the roots.
Pour the garlic with cold boiled water for 3 hours to prevent it from turning blue during pickling.
Drain the water and rinse the garlic.
Prepare a marinade from vinegar and salt. In a suitable bowl, mix water, white rice vinegar and sea salt before it dissolves.
Add garlic cloves. The marinade should completely cover them. Cover the container with a lid (or cling film) and leave to marinate at room temperature for 5-7 days.
After the first marinating time, prepare the soy sauce marinade.
In a saucepan, mix light soy sauce, white rice vinegar, granulated sugar and boiled water. Bring the liquid to a boil and simmer for 5 minutes over low heat. Then turn off the fire and let the marinade cool at room temperature.
Drain vinegar marinade from a jar of garlic. Pour garlic marinade from soy sauce. Make sure all cloves are covered with marinade. Close the lid and leave to marinate at room temperature for 2 weeks. After a couple of days, garlic can already be eaten, but it will be tastier if it is allowed to brew longer.
Then the jar of garlic is best stored in the refrigerator, so it can be stored for several months.
Best wishes,
Your Korshop.