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Korean Pickled Garlic (Manul Changachi) Recipe

User Rating 2 Star Rating (2 Reviews)

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Korean Manul Changachi

Korean Pickled Garlic

Naomi Imatome

Manul Changachi (Korean pickled garlic) is crunchy, salty, and a little bit spicy. It's not the flashiest banchan (side dish), but it's almost universally loved among Koreans. You can also slice the cloves into thin discs and use them as a way to flavor rice and noodle dishes.

I like garlic in almost any form, but if you are new to popping whole cloves of garlic in your mouth, then it's best to start with the youngest garlic cloves for pickling.

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

  • Garlic cloves, peeled and washed
  • Sugar
  • Rice wine vinegar
  • Soy sauce

Preparation:

  1. Place garlic in a glass jar.

  2. Fill jar with water until water reaches covers about 2/3 of the garlic cloves.

  3. Pour out water and measure it. That's the amount of soy sauce you need.

  4. Use 3 parts soy sauce to 1 part vinegar and 1 part sugar. (So if you need 1 cup of soy sauce, then you need 1/3 cup of vinegar and 1/3 cup of sugar).

  5. Bring soy sauce, vinegar, and sugar mixture to a boil and simmer for about 10 minutes.

  6. When the sauce has cooled, pour over garlic in glass jar. Make sure garlic cloves are completely covered, using a small stone or bowl to weigh them down if necessary.

  7. Store at room temperature for at least 3 weeks.

  8. After opening, store in refrigerator.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Questions raised about recipe, Member jpclarke246

Sounds like something I would like to try but have a few questions. Recipe says make sure garlic cloves are completly covered - do you put a stone in the jar with the garlic, how do you a bowl in the jar to weight them down??? I assume you then put a top on the jar (with or without rock or bowl) and then leave at room temperature for 3 weeks and refrigerated after opening. Should you refierated even the jars that have not been opened after sitting at room temperature for 3 weeks??? The jars are not sealed by water bath so if not refigerated should I be worried???

5 out of 8 people found this helpful.

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