How to make crunchy garlic jjong jangajji deliciously
If you make the pickled garlic jjong well and pour the soy sauce mixed vinegar, a very delicious side dish is made. Make sweet and sour garlic stems with domestic garlic stems to stimulate your appetite. If you're looking for a sweet and sour side dish, I recommend pickled garlic.
4 serving
Within 5 minutes
별바라기쿡방
Ingredients
  • a garlic stem
    500g
  • Soy sauce
    1cup
  • Vinegar
    1cup
  • Sugar
    1cup
  • Water
    2cup
Cooking Steps
STEP 1/5
Clean the bottom and top of the garlic stems and cut them into bite-size pieces.
And remove as much water as possible with a kitchen towel.
STEP 2/5
Pour 1 cup soy sauce, 1 cup sugar, and 2 cups water into a pot and bring to a boil.
When the water boils, add 1 cup of vinegar and boil for 2 more minutes.
STEP 3/5
Put the drained garlic stems in a sterilized glass bottle.
STEP 4/5
Pour the vinegar over it when it's hot.
And let it ripen in the refrigerator for about a week.
STEP 5/5
A week later, it matured very well.
The color is good and crunchy, so the texture is very good. :)
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