Korean Pickled Garlic (마늘짱아찌, Garlic Jangajji, Maneul Jangajji)

Welcome back to Chelsea’s K-Food Recipes! Today, we’re making a simple yet super addictive Korean side dish — Garlic Jangajji (마늘짱아찌, Maneul Jangajji).

This pickled garlic is a true 밥도둑 (rice thief) — meaning once you start eating it with warm rice, you might finish the whole bowl without noticing! It’s savory, tangy, slightly sweet, and full of bold garlic flavor. Best of all, this version uses separated garlic cloves for a faster and easier pickling process.

🧄 Ingredients

• 2 cups garlic cloves (about 3–4 heads, peeled)
• 1 cup soy sauce
• 1 cup vinegar
• 1/2 cup sugar
• 1/2 cup water
• 2 tbsp mirin (optional)
• 1–2 dried red chilies (optional, for heat)

👩‍🍳 Instructions

1️⃣ Prep the Garlic

Separate and peel garlic cloves.
Tip: For easier peeling, blanch cloves in boiling water 10–15 seconds, then rinse in cold water.
Set aside once fully peeled.

2️⃣ Make the Brine

In a pot, combine soy sauce, vinegar, sugar, water, and mirin.
Heat over medium and stir until sugar fully dissolves.
Add dried chilies if using.
Simmer 5 minutes, then turn off heat.

3️⃣ Pickle the Garlic

Place peeled garlic into a clean, sterilized jar.
Pour the hot brine over the garlic until fully covered.
Let cool to room temperature, then seal tightly.

4️⃣ Store & Enjoy

Refrigerate for at least 3 days before eating — longer = deeper flavor.
Serve with rice or pair with your favorite Korean dishes.

💡 Tips for Perfect Garlic Jangajji

• Blanch garlic briefly to make peeling faster
• Adjust sugar based on your sweetness preference
• For a mellow garlic flavor, let it age longer — one week is amazing

Garlic Jangajji may be simple, but its bold and tangy flavor transforms any meal — especially a steaming bowl of rice. It’s delicious, long-lasting, and packed with health benefits too. Add this pantry-friendly banchan to your weekly rotation!

Thanks for stopping by Chelsea’s K-Food Recipes — see you soon with more tasty Korean dishes! 🇰🇷✨