Seeking Korean pickled garlic recipe
I'm looking for a recipe for (what I believe to be) Korean pickled garlic.
The recipe I'm looking for does not use soy sauce, and does pickle the clove of garlic whole, without separating the cloves.
I buy these bulbs of garlic in the Assi Korean supermarket in Flushing, NY. Those who know it, know it's a fabulous market for foodies; if you've never gone, you should--it's got some fabulos things you cannot find anywhere else.
I've tried several times to find the name of the manager of the department that has these garlics, but there's a serious language barrier and I've never found the right person. Now I'd really like to make them myself, because I don't get to Flushing nearly as often as I'd like.
You can try this one.
10 heads young garlic
1 cup vinegar
3 tablespoons salt
1/2 cup water
1/2 cup vinegar
2 tablespoons mul yeot (Korean Malt syrup)*
2 tablespoons salt
* substitute 3 tablespoons white sugar or 4 tablespoons brown sugar
Remove outer layers of skin from the garlic heads, leaving a thin layer.
Place garlic in a jar and cover with vinegar.
Cover jar tightly and let stand about two weeks in refrigerator.
Add vinegar and water to a sauce pan and bring to a simmer.
Add salt and stir until dissolved.
Remove from heat, add mul yeot and let cool.
Pour original vinegar off of garlic.
Cover garlic with second pickling mix and let stand in the refrigerator another two weeks.
Serve chilled or at room temperature.
Note: This is from a standard recipe for soy sauce pickled garlic, subbing salt for the soy sauce, so the amount of salt may need to be adjusted.
Here’s a paraphrase of the recipe as written for shallots:
Place about 10 ounces (2 cups) of small shallots in a bowl, pour boiling water to cover over them, and let stand a few minutes until the skins wrinkle. Drain and run under cold water to cool. Peel the shallots, cutting off just enough of the root end so the shallots don’t fall apart. Pour over the peeled shallots a solution of 2 tablespoons of salt dissolved in 1 cup of water and let stand at least overnight (up to 24 hours).
Drain and rinse the shallots. Bring to a boil ½ cup sugar in 1 cup distilled white vinegar and stir until sugar has dissolved. Add shallots and remove from the heat as soon as the liquid has returned to a simmer. Pour shallots and liquid into a 1-pint jar, set aside to cool uncovered, then cover and refrigerate for 5 days before serving.
If you try it, please come back and let us know how it works.