How to make pickled garlic/ Crunchy, sweet and sour pickled garl
Thanks to my mom's garlic stem, I was able to make a variety of garlic stem dishes. I made sweet and sour garlic jjong jangajji, which is good as a side dish and is delicious even if you grill meat and eat it. Stir-fried garlic stem soy sauce: @6979188 Seasoned garlic stem red pepper paste: @6979695
6 serving
Within 30 minutes
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Ingredients
  • a garlic stem
    500g
  • onion
    1/2ea
  • Red pepper
    1ea
  • Cheongyang red pepper
    2ea
  • Bottled water
    8cup
  • Sugar
    1cup
  • Salt
    1cup
  • Soy sauce
    180ml
  • Bottled water
    180ml
  • Vinegar
    120ml
  • Sugar
    60g
  • lemon juice
    2T
  • Whole pepper
    20piece
Cooking Steps
STEP 1/13
* Making pickled garlic stems
- Add bottled water, sugar and salt and bring to a boil.
STEP 2/13
Cut cleanly washed garlic stems into bite-size pieces.
STEP 3/13
This part is delicious for seasoned and stir-fried food, but let's not use it for pickled vegetables. It's moving back quickly.
STEP 4/13
Place in a large bowl.
STEP 5/13
Pour the boiled pickles into the garlic stems and press them so that they don't float for 15 minutes!
STEP 6/13
*Making pickles - Add pickles and dissolve sugar.
STEP 7/13
Rinse the pickled garlic stems in cold water.
STEP 8/13
Drain it.
STEP 9/13
Slice onions and peppers and put them together in drained garlic stems.
STEP 10/13
Pour in the unboiled pickles.
STEP 11/13
Delicious pickled vegetables are done.
STEP 12/13
It's a pickle that's matured in the refrigerator for a day.
It's not fully seasoned yet, but thanks to the pickles, it's okay to just eat!
STEP 13/13
It's a pickle that's been about 5 days.
I think it's perfect to eat now!
It's well seasoned^^
It's good as a side dish, but I wanted to grill meat! The soy sauce was good enough to be eaten without being salty. It would be a fantastic combination if you grill the meat and dip it in *I applied the recipe for Cookpia~
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