Crisp Pungmaneul Jangajji (Pickled Green Garlic)

Ingredients

• Trim off the roots covered in dirt, peel away about one layer of the stalk, and wash thoroughly under running water, running your hands along where the stalk meets the leaves to rinse away any clinging dirt.
• Cut from the root end up through the moderately thick stalk for the pickles, and save the remaining thin leafy tips for doenjang jjigae or soups.

Steps

1. 

   

   

   ›

   This is 1 pack of green garlic. It contains 25 stalks.

   Trim off the roots covered in dirt and peel away about one layer of the stalk.

   They are fresh, so there is hardly anything to trim.

2. 

   

   ›

   Dirt clings between the stalks and leaves, so wash them

   thoroughly under running water, running your hands along them.

   Right now they look like thin scallions, but in a month or two garlic scapes will grow from the center,

   and with more time the roots turn into garlic bulbs—it is quite fascinating.

3. 

   

   ›

   Cut from the root end up through the moderately thick stalk,

   and use the remaining thin leafy parts in doenjang jjigae or soups.

   Cut the Cheongyang chili pepper (hot green chili) to a similar size.

4. 

   

   

   ›

   Add all the soy sauce brine ingredients: 1 1/2 cups water, 1 1/2 cups regular (or brewed) soy sauce, 1 cup vinegar, and 1/2 cup sugar,

   and bring to a rolling boil.

   Once it starts to boil, it may foam up and boil over, so stay by the stove and let it boil for about 1 minute.

   Pour the boiling hot soy sauce brine directly over the green garlic in the bowl.

   Then pour in 1/2 cup soju as well.

5. 

   

   ›

   Mix well, let it cool completely, and transfer to a storage container.

   After about 3 hours, the green leafy parts are ready to eat,

   and the stalk portions can be eaten after 3 days.

   Keep it in the refrigerator until finished; you do not need to reboil the brine along the way.

   Adding soju at the end prevents white film from forming.

   You can also use this soy sauce brine to toss sliced green onions or buchu for grilled meats.

   Once you have eaten all the solid ingredients, bring the leftover brine to a rolling boil and reuse it.

Ppunwife's tips

• Pickles draw moisture out of vegetables, so making them when the vegetables are tender ensures they will stay tender and delicious rather than tough, even after 1 or 2 years.
• Once the soy sauce brine starts boiling, it can foam up and boil over, so do not leave the stove and let it boil for about 1 minute.
• The green leafy parts can be eaten after about 3 hours, and the stalk parts are ready after 3 days.
• Keep it in the refrigerator until finished. Because soju is added at the end to prevent white film from forming, you do not need to reboil the brine along the way.
• You can use this brine to dress sliced green onions or buchu to serve with meat, and once all the greens are eaten, bring the leftover brine to a rolling boil to reuse it.

FAQ

Tags