Pickled garlic (Manil dzhangaji). Recipe: Korean pickled garlic (in soy sauce) Korean cuisine main product: garlic How to cook Korean pickled garlic

Young garlic arrows cooked in Korean - this is an oriental appetizer salad, which, however, is not difficult to prepare even in our conditions. It is worth considering that the full taste of the dish is revealed only after a few hours, during which time the salad must be infused in a cold place. But do not be afraid of the pronounced garlic flavor in this dish; it is well muted by various aromatic spices and rice vinegar. We offer you five recipes for cooking garlic arrows in Korean.

Korean garlic arrows

Cooking time without infusion: 20 minutes.

Servings: 3-4 pcs.

Korean garlic arrows can be served as an excellent side dish for any meat or fish. This dish will definitely appeal to all lovers of asian cuisine, hot and spicy dishes with rich taste. Add the amount of salt, sugar and spices to this salad at your discretion.

20 minutes. Seal

Bon appetit!

Korean garlic arrows with green onions and chili peppers

Young shoots of garlic (arrows) are a real treasure trove of useful microelements and vitamins; they are one of the first to appear in our beds and on the shelves. However, not everyone likes to eat this healthy plant raw because the garlic taste is too strong. But you don’t have to deny yourself the pleasure! Make a savory Korean snack using garlic arrows, and you will be surprised how delicious it can be!

Ingredients:

Garlic arrows – 350 gr.
Vegetable oil – 3 tbsp.
Green onion – 50 gr.
Soy sauce – 2 tbsp.
Sesame grains - to taste.
Rice vinegar – 1 tbsp.
Sugar – 1 tsp. or to taste.
Ground coriander - to taste.
Ground cloves - to taste.
Chili pepper - to taste.

Cooking process:

Cut the washed green onions rings, and garlic arrows without inflorescences - into strips 3-5 cm long.
Add ground black and allspice and cloves to the vegetable oil heated in a frying pan, let the spices warm up and release their aroma.
Next, fry the garlic arrows in oil with spices, stirring, for 5-7 minutes.
Then sprinkle the arrows with sugar and salt, fry for a few more minutes until they acquire a light brown tint.
Place the fried arrows together with the remaining oil in a bowl, add soy sauce, vinegar and green onions, mix well.
If necessary, season the dish with chili pepper, sprinkle with fried sesame seeds, stir, cover with a lid and let it brew for at least an hour. If you want to steep the salad longer, then put it in the refrigerator.

Bon appetit!

Advice: the dish can be successfully prepared not only from fresh garlic shoots, but also from frozen ones; in this case, they do not need to be defrosted, but sent to the frying pan immediately from the freezer. If the garlic arrows are fresh, but not too young, they can also be prepared by first blanching them in boiling water for 3-5 minutes to soften them. Be sure to cut off the garlic buds and any too hard bottom parts.

Korean garlic arrows with fresh cucumber

Korean garlic arrows are often prepared with the addition of fresh cucumber - this vegetable gives the dish a pleasant, unobtrusive freshness, the missing juiciness and a subtle, light aroma. Anyone who has tried it knows how delicious it is!

Ingredients:

Fresh cucumber – 1-2 pcs.
Garlic arrows – 400 gr.
Garlic cloves - to taste.
Onions – 1 pc.
Bell pepper – 1 pc.
Soy sauce – 2-3 tbsp. l.
Rice vinegar – 1-2 tbsp. l.
Sugar – 1-2 tbsp. l. or to taste.
Ground coriander - to taste.
Ground black pepper - to taste.
Ground allspice - to taste.
Fresh cilantro - a bunch.

Cooking process:

Cut the garlic shoots without florets into strips 5 cm long.
Cut the bell pepper into thin pieces 3-5 cm long.
Cut the onion into halves of rings.

Place the onion and bell pepper in a highly heated vegetable oil in a frying pan, fry the vegetables for 2-3 minutes, stirring.
Add the garlic shoots and fry everything together for another five minutes until the garlic darkens.
Place the fried vegetables and oil in a bowl, add salt to taste, add sugar, vinegar, soy sauce and other spices. If you want to give the dish a bright garlic flavor, add a few chopped garlic cloves.
Slice fresh cucumber thin strips or rings, add to salad, mix.
Infuse the salad, covered, for about an hour on the kitchen counter or in the refrigerator.
Before serving, sprinkle the salad with fresh chopped cilantro.

Bon appetit!

Korean garlic arrows with honey

Natural bee honey is an excellent natural substitute for beet or cane sugar; it goes well with the spicy taste of garlic arrow salad prepared in Korean. It is important that the honey is fresh and has not lost its beneficial properties.

Ingredients:

Garlic arrows – 400 gr.
Onions – 3 pcs.
Garlic cloves – 4-5 pcs.
Vegetable oil – 3-4 tbsp. l.
Soy sauce – 2-3 tbsp. l.
Rice or balsamic vinegar – 1-2 tbsp. l.
Ground coriander - to taste.
Ground black pepper - to taste.
Ground allspice - to taste.
Ground cloves - to taste.
Honey – 1 tbsp. l. or to taste.

Cooking process:

Cut the garlic arrows without florets and hard bottom parts into strips 5 cm long.
If the onion heads are small, you can take more of them than indicated in the recipe and cut them into halves. Large heads are cut into 4 parts.
Fry the onion and garlic arrows until tender over a hot vegetable oil, stirring. When the garlic arrows darken, they are ready.
Place the fried vegetables in a bowl along with oil, season with salt, vinegar, soy sauce, honey (preferably liquid) and spices to taste, stir well.
If you want to add some spice to the dish, then chop the garlic cloves.
Let the salad sit covered for about an hour and serve.
If desired, before serving, the salad can be sprinkled with chopped fresh cilantro, dill or parsley.

Bon appetit!

Korean garlic arrows with meat

Garlic shoots cooked with meat in Korean are no longer just a salad, but a completely self-sufficient dish that can be successfully decorated with anyone. festive table! Any meat is suitable here, choose it at your discretion: tender pork, young beef, veal, as well as chicken or turkey fillet are equally good. Serve the garlic arrows with meat hot or cooled.

Ingredients:

Garlic arrows – 0.5 kg.
Meat fillet – 0.4-0.5 kg.
Onions – 3-4 pcs.
Vegetable oil – 3-4 tbsp. l. for frying.
Soy sauce – 3-4 tbsp. l.
Sugar – 1 tbsp. l.
Rice or balsamic vinegar - 1 tbsp. l.
Ground coriander - to taste.
Ground black pepper - to taste.
Ground allspice - to taste.
Ground cloves - to taste.
Fresh or ground basil - to taste.

Cooking process:

Peel the onion and cut into half rings.
Wash the garlic shoots well, cut off the hard, inedible part at the bottom and the inflorescences.
Cut the shoots into portioned pieces 4-5 cm long.
Wash the boneless meat, dry it and cut into thin bars 3-5 cm long across the grain.
In hot oil in a cauldron or in a large deep frying pan, fry the meat pieces until golden and beautiful. thin crust(the more tender the meat you use, the faster it will cook).
Add onion and arrows to the cooked meat pieces, add more oil if necessary, and then cook the dish, stirring, until the arrows acquire a beautiful brownish color.
Next, sprinkle the dish with salt, sugar, season with spices and soy sauce, simmer under the lid for another 5-7 minutes over low heat.
Ready dish season with vinegar, stir, if necessary, add more spices to your taste.
Let the dish sit under the lid for 15-20 minutes and serve it warm. You can also serve the meat with garlic arrows cold.

Bon appetit!

Advice: garlic arrows can be seasoned with seasoning for Korean carrots.

Korean garlic is a spicy appetizer for meat and fish dishes. It is prepared from green arrows, slices or whole heads. Treats can be offered to guests with strong drinks, meat dishes and stewed vegetables.

Korean garlic is prepared with chili peppers and herbs.

Number of servings: 10
Preparation time: 5 minutes
Cooking time: 5 minutes

Korean-style garlic and pepper for the winter

Pickled vegetables can be added to salads and snacks. The treat turns out very spicy, but you can reduce the amount of spices or exclude them from the list of ingredients hot pepper.

Preparation:

Cut the pepper into rings 1 cm thick. Place it along with the peeled garlic cloves in a sterilized 300 ml jar.
Pour soy sauce over the food and leave it at room temperature for 4 hours.
Pour the infusion into a saucepan and bring it to a boil.
Pour the hot sauce over the vegetables, close the jar with a plastic lid or roll it up.
Cool the workpiece and place it in the refrigerator for 2 weeks.

The snack can be stored well in a cool place for up to 6 months.

Korean garlic shoots recipe

A fragrant snack can be served on a fast day with boiled potatoes or buckwheat porridge.

Ingredients:

garlic arrows – 200 g;
vegetable oil – 60 g;
table vinegar – 30 g;
soy sauce – 15 g;
sugar – 15 g;
garlic – 1 clove;
mixture of peppers - to taste.

Cooking steps:

Cut the arrows into pieces 5-6 cm long, place them in boiling water and cook for 5 minutes.
Drain the broth, mix the preparations with sugar and vinegar. Add chopped garlic clove, soy sauce and spices.
Stir the products and pour boiling oil over them.

Serve the treat chilled.

Korean garlic heads

Marinated slices can be served as an appetizer for strong drinks.

Ingredients:

garlic – 2 heads;
rice vinegar – 120 ml;
soy sauce – 120 ml;
sugar – 60 g;
salt – 15 g.

Preparation:

Combine soy sauce with vinegar, add sugar and salt.
Reduce the mixture by half.
Remove the top husks from the heads and place the pieces in a sterilized jar.
Pour the hot marinade over the garlic and roll up. The snack will be ready in 2 months.

Store the workpiece in a cool place.

Korean style garlic and carrots

This salad can be served as a side dish for hot dishes.

Ingredients:

garlic arrows – 350 g;
carrots – 1 pc.;
vegetable oil – 60 g;
seasoning for Korean carrots – 30 g;
soy sauce – 30 g;
sugar – 20 g;
table vinegar – 15 g;
salt - to taste.

How to cook:

Cut the arrows into pieces 3-4 cm long, fry them in vegetable oil for 5 minutes.
Grate the carrots using a Korean vegetable grater.
Mix the prepared products with soy sauce, sugar, spices and seasonings. Add a pinch of salt.

Before serving, garnish the salad with sesame seeds.

Savory snacks can be prepared from fresh or frozen garlic arrows for the winter.

Pickled garlic– one of the favorite homemade preparations in Korea. The 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 this includes pickled garlic. This homemade snack is very easy to make. 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 the garlic is again kept in the marinade. Nothing complicated. To prevent garlic cloves from turning blue in a vinegar-based marinade, pre-soaking the garlic for three hours in cold water. Anyone can make the recipe. The result will be a jar of delicious crunchy Korean snack, which will decorate both a home dinner and a holiday lunch.

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 tbsp.,
water (boiled) - 330 ml.

Peel the garlic heads into individual cloves. Soak them in water for 30 minutes so that the husks can be easily removed.

Then peel the garlic cloves, first cutting off the tips of the cloves with the remaining roots.

Pour cold boiled water over the garlic for 3 hours to prevent it from turning blue during pickling.

Drain and rinse the garlic.

Prepare a marinade from vinegar and salt. In a bowl of suitable size, combine water, white rice vinegar and sea salt until 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 has passed, 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 over low heat for 5 minutes. Then turn off the heat and let the marinade cool at room temperature.

Drain the vinegar marinade from the garlic jar. Pour the soy sauce marinade over the garlic. Make sure all cloves are covered with marinade. Cover with a lid and leave to marinate at room temperature for 2 weeks. After a couple of days, the garlic can already be eaten, but it will taste better if it is allowed to brew longer.

Then it is better to store the jar of garlic in the refrigerator, so it can be stored for several months.

Best wishes,
Your Corshop.

Once a year, in early June, you can harvest garlic shoots. Yes, you can and should eat them. The main thing is that they are still young and not tough.

Prepare garlic arrows gourmet dish, which 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 aromatic soy sauce, sugar and sesame with spices. The garlic turns out to be piquant in taste and with a pleasant sweetness.

If you don’t tell them that these are garlic arrows, few will guess. The combination of soy sauce and sesame will transport you to Asian countries.

To prepare garlic in Korean, you will need 40 minutes.

Number of servings – 5.

Ingredients:

Garlic arrows – 500 g
Onion – 1 head
Paprika – 1 teaspoon
Extra salt – 1/3 teaspoon
Soy sauce – 2 tablespoons
Sunflower oil – 5 tablespoons
Mixture ground peppers- taste
Mayonnaise – 1 tablespoon
Sesame seeds – 1 tablespoon

Cooking garlic arrows in Korean

You can pick garlic shoots in the garden if you have it or buy it at the market. Often grandmothers sell this exotic product at bazaars. The shooters must be young and easy to break. It’s better to check it right away, otherwise they will be tough and hardly anyone will want to eat them.
Pour the arrows into a bowl and wash them cold water. The onion needs to be peeled, washed and cut into small cubes. We cut the garlic arrows into strips so that it is convenient to eat the snack. Place a frying pan on the stove and pour sunflower oil. If you like olive, then you can have it. When the oil is hot, add the onion first. Stir occasionally so that it browns nicely and evenly.
As soon as the onion is fried, add garlic arrows, a little salt, ground paprika, and a mixture of ground peppers. If you like any other spices, feel free to add and experiment. You can also add fresh herbs, such as basil or cilantro.
Mix the onion with garlic and spices, fry for about five minutes over medium heat. After a while, add soy sauce and turn the heat to low. Mix everything again and add mayonnaise or sour cream. This is for amateurs, so that the garlic arrows are more tender and juicier to 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 a dry frying pan in advance so that they crisp up.
Stir quickly again for a couple of minutes and you can turn off the stove. Korean garlic can be served either hot or cold. It will still be delicious. Bon appetit!