Korean Pickled Garlic (Maneul Jangajji)

2 mins
Serves 1
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Directions

  1. 1Place pork belly slices in a frying pan and cook until browned.
  2. 2Place pork belly slices in a frying pan and cook until browned.
  3. 3Place pork belly slices in a frying pan and cook until browned.
  4. 4Add garlic cloves to the pan and cook for a bit.
  5. 5Add garlic cloves to the pan and cook for a bit.
  6. 6Add garlic cloves to the pan and cook for a bit.
  7. 7Add kimchi to the pan and mix well.
  8. 8Add kimchi to the pan and mix well.
  9. 9Add kimchi to the pan and mix well.
  10. 10Set aside the cooked ingredients and wash the garlic cloves.
  11. 11Set aside the cooked ingredients and wash the garlic cloves.
  12. 12Set aside the cooked ingredients and wash the garlic cloves.
  13. 13Using a mandoline slicer, cut the ends off the garlic cloves.
  14. 14Using a mandoline slicer, cut the ends off the garlic cloves.
  15. 15Using a mandoline slicer, cut the ends off the garlic cloves.
  16. 16In a saucepan, combine sugar, water, vinegar and soy sauce.
  17. 17In a saucepan, combine sugar, water, vinegar and soy sauce.
  18. 18In a saucepan, combine sugar, water, vinegar and soy sauce.
  19. 19Bring the mixture to a boil, then remove from heat and set aside to cool.
  20. 20Bring the mixture to a boil, then remove from heat and set aside to cool.
  21. 21Bring the mixture to a boil, then remove from heat and set aside to cool.
  22. 22Put the prepared garlic cloves into a jar.
  23. 23Put the prepared garlic cloves into a jar.
  24. 24Put the prepared garlic cloves into a jar.
  25. 25Pour the cooled mixture over the garlic cloves in the jar.
  26. 26Pour the cooled mixture over the garlic cloves in the jar.
  27. 27Pour the cooled mixture over the garlic cloves in the jar.
  28. 28Close the jar and let it sit for two weeks.
  29. 29Close the jar and let it sit for two weeks.
  30. 30Close the jar and let it sit for two weeks.
  31. 31Serve the pickled garlic with rice, lettuce, pork belly, kimchi and ssamjang.
  32. 32Serve the pickled garlic with rice, lettuce, pork belly, kimchi and ssamjang.
  33. 33Serve the pickled garlic with rice, lettuce, pork belly, kimchi and ssamjang.

Ingredients

  • 8 slices pork belly
  • 8 slices pork belly
  • 8 slices pork belly
  • 20 garlic cloves
  • 20 garlic cloves
  • 20 garlic cloves
  • 1 handful kimchi
  • 1 handful kimchi
  • 1 handful kimchi
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 2 tablespoons sugar
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons soy sauce
  • 1 portion rice
  • 1 portion rice
  • 1 portion rice
  • 1 leaf lettuce
  • 1 leaf lettuce
  • 1 leaf lettuce
  • 1 tablespoon ssamjang
  • 1 tablespoon ssamjang
  • 1 tablespoon ssamjang

Equipment

frying panchopsticksstrainermandoline slicersmall saucepan