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Korean Pickled Garlic

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25min

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1 servings

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Discover the tangy and savory delight of Korean Pickled Garlic, a popular banchan (side dish) in Korean cuisine. This recipe transforms raw garlic cloves into a flavorful, slightly sweet, and mildly spicy pickle that's both addictive and beneficial for health. The pickling process mellows the garlic's sharpness while infusing it with a complex blend of flavors. Perfect as a condiment, a side dish to rich meats, or a zesty addition to various recipes, this pickled garlic is a versatile and delicious way to enjoy the benefits of garlic with a Korean twist.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
88 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare garlic

Peel garlic cloves and place them in a clean glass jar.

2
Make pickling brine

In a saucepan, combine rice vinegar, water, sugar, and salt. Bring to a boil, stirring to dissolve sugar and salt.

3
Add spices

Remove brine from heat and stir in Korean red pepper flakes and bay leaf.

4
Cool brine

Let the brine cool slightly for about 5 minutes.

5
Pour brine over garlic

Carefully pour the warm brine over the garlic cloves in the jar, ensuring they are fully submerged.

6
Seal and cool

Seal the jar and let it cool to room temperature.

7
Refrigerate

Once cooled, place the jar in the refrigerator.

8
Pickle

Allow the garlic to pickle for at least 1 week before consuming.

9
Shake occasionally

During the pickling process, gently shake the jar every couple of days to distribute flavors.

10
Taste test

After 1 week, taste a clove. If desired, continue pickling for stronger flavor.

11
Serve

Enjoy as a side dish or condiment with Korean meals.

12
Store

Keep refrigerated. Pickled garlic will last for several months when properly stored.

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