Article by Gil "hannaone"
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Image by hannaone: Maneuljangajji, Jeyuk Bokkeum, Oijangajji, and steamed rice.

마늘장아찌

Maneuljangajji is a salty, crunchy, lightly sweet and sour, garlicky flavored dish. This pickled garlic can be preserved for a long period and although I like it as a snack, is most often served as a side dish with Korean meals.

Ingredients
10 heads garlic
3/4 cup water
1 cup soy sauce
1 1/4 cups vinegar
2 tablespoons salt
2nd Stage
Brine from first stage
1/2 cup mul yeot (Korean Malt syrup)*
* substitute 1/4 cup sugar or 1/2 cup brown sugar or 1/4 cup honey

Directions
First Stage:
Remove outer layers of skin from the garlic heads, leaving a thin layer.
Rinse garlic thouroughly.
Drain and place garlic in a jar.
Mix vinegar, soy sauce, salt, and water, stir until salt is dissolved.
Bring to a boil and cook for two to three minutes.
Pour Hot brine over the garlic.
Place a small bowl or dish on top of the garlic to prevent floating.
Cover jar tightly and let stand from 7 to 10 days in a cool dark place.
Second Stage
Pour the liquid from the garlic jar into a pot.
Mix in the Mul Yeot (or substitute) and bring to a boil.
Remove any foam that appears.
Reduce heat to low for a slow simmer and cook for about five minutes.
Pour the hot liquid back over the garlic in the jar, close tightly, and let stand in the refrigerator another 7 to 14 days.

Final
Serve chilled or at room temperature.