Korean Pickled Garlic (Maneul Jangajji)
Directions
- 1Place pork belly slices in a frying pan and cook until browned.
- 2Add garlic cloves to the pan and cook for a bit.
- 3Add kimchi to the pan and mix well.
- 4Set aside the cooked ingredients and wash the garlic cloves.
- 5Using a mandoline slicer, cut the ends off the garlic cloves.
- 6In a saucepan, combine sugar, water, vinegar and soy sauce.
- 7Bring the mixture to a boil, then remove from heat and set aside to cool.
- 8Put the prepared garlic cloves into a jar.
- 9Pour the cooled mixture over the garlic cloves in the jar.
- 10Close the jar and let it sit for two weeks.
- 11Serve the pickled garlic with rice, lettuce, pork belly, kimchi and ssamjang.
Ingredients
- 8 slices pork belly
- 20 garlic cloves
- 1 handful kimchi
- 2 tablespoons sugar
- 1 cup water
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 portion rice
- 1 leaf lettuce
- 1 tablespoon ssamjang
Equipment
frying panchopsticksstrainermandoline slicersmall saucepan
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