Korean Pickled Garlic
Korean Pickled Garlic 🧄 is a easy Korean recipe that serves 6. 42 calories per serving. Recipe by Hawaii's Pickle Lady on YouTube.
Prep: 21 min | Cook: 5 min | Total: 36 min
Cost: $4.60 total, $0.77 per serving
Ingredients
- 1 pound Garlic (peeled, whole cloves)
- 2 cups White Distilled Vinegar (enough to fully submerge garlic in jar)
- 1 cup Water (for sauce)
- 0.25 cup Soy Sauce (regular or low‑sodium)
- 2 tablespoons Granulated Sugar
Instructions
Blanch Garlic
Bring 2 cups of water to a rolling boil in a large pot, add the peeled garlic and boil for 2 minutes.
Time: PT2M
Temperature: Boiling
Shock in Ice Water
Immediately pour the hot garlic into a colander and transfer it to a bowl of ice water. Let it sit until completely cooled, about 5 minutes.
Time: PT5M
Drain and Transfer to Jar
Drain the garlic well and place the cloves into a clean jar.
Time: PT1M
Add Vinegar
Pour white distilled vinegar over the garlic until the cloves are fully submerged.
Time: PT1M
Initial Fermentation
Seal the jar and refrigerate for 7 days. This step can be done ahead of time.
Time: PT7D
Temperature: 4°C
Prepare Sauce
In the same pot, combine 1 cup water, ¼ cup soy sauce, and 2 tablespoons sugar. Stir until sugar dissolves.
Time: PT2M
Boil Sauce
Bring the mixture to a rolling boil and continue boiling for 3 minutes.
Time: PT3M
Temperature: Boiling
Cool Sauce
Remove the pot from heat and let the sauce cool to room temperature, about 10 minutes.
Time: PT10M
Combine Garlic and Sauce
After the 7‑day vinegar soak, drain the garlic (reserve the vinegar if you wish to reuse). Pour the cooled sauce over the garlic, seal the jar, and refrigerate.
Time: PT2M
Final Aging
Allow the garlic to age in the refrigerator for 2–4 weeks before serving for maximum flavor. It can be eaten sooner if desired.
Time: PT14D
Temperature: 4°C
Nutrition Facts
- Calories
- 42
- Protein
- 1 g
- Carbohydrates
- 9 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Vegetarian, Gluten‑free if using tamari
Allergens: Soy
Ingredient Substitutions
- Instead of White Distilled Vinegar: Apple Cider Vinegar, Rice Vinegar
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
Equipment Needed
- Large Pot
- Colander
- Large Bowl for Ice Water
- Measuring Cups
- Jar with Lid
- Wooden Spoon or Heat‑Resistant Spatula
- Timer (optional)
Critical Steps — Do Not Skip
- Blanching the garlic for exactly 2 minutes to remove raw bite.
- Shocking the garlic in ice water to retain crunchiness.
- Ensuring the garlic is fully submerged in vinegar during the 7‑day soak.
- Boiling the sauce for 3 minutes to dissolve sugar and develop flavor.
Chef Tips from the Video
- Use a glass jar with a tight‑fitting lid to prevent air exposure.
- For extra depth, add a slice of ginger or a few red pepper flakes to the sauce.
- If you prefer a milder flavor, reduce the soy sauce to 2 tablespoons.
Troubleshooting
Garlic becomes soft instead of crunchy.
Make sure the ice water shock is long enough (at least 5 minutes) and that the garlic is drained well before adding vinegar.
Sauce is too salty.
Add a little more water (1‑2 teaspoons) and adjust sugar to balance the flavor.
Garlic develops off‑odors during aging.
Ensure the garlic was fully submerged in vinegar and the jar was sealed tightly; discard if mold appears.
Storage
Refrigerator: Up to 2 months in a sealed jar.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- The garlic can be blanched and shocked up to 3 days in advance; keep it dry and refrigerated.
- Sauce can be made ahead and stored in the fridge for up to 1 week.
Frequently Asked Questions
What is the cultural significance and history of Korean pickled garlic in Korean cuisine?
Pickled garlic, known as "mangeul jang" in Korean, has been used for centuries as a banchan (side dish) and as a flavor enhancer for soups and stews. Its tangy, crunchy profile balances rich, spicy dishes and provides probiotic benefits from the mild fermentation.
What are the traditional regional variations of Korean pickled garlic in Korea?
In the southern provinces, garlic is often pickled with gochugaru (Korean red pepper flakes) for a spicy kick, while in the north it may be brined with barley malt for a sweeter note. Some regions add kelp or anchovy sauce for umami depth.
How is Korean pickled garlic traditionally served in Korean meals?
It is typically served cold as a banchan alongside rice, grilled meats, and kimchi. The bright acidity cuts through fatty dishes like galbi (short ribs) and adds a refreshing contrast to hearty soups such as doenjang jjigae.
What occasions or celebrations is Korean pickled garlic traditionally associated with in Korean culture?
Pickled garlic is a staple at family gatherings, holiday feasts like Chuseok (Korean Thanksgiving), and during the winter months when fresh vegetables are scarce. Its long shelf‑life makes it ideal for preserving flavor throughout the season.
What other Korean dishes pair well with Korean pickled garlic?
It pairs beautifully with Korean BBQ (bulgogi, galbi), bibimbap, hot stone bibimbap, and noodle dishes like japchae. The acidity also complements creamy Korean stews such as sundubu jjigae.
What are the authentic traditional ingredients for Korean pickled garlic versus acceptable substitutes?
Traditional recipes use Korean sea salt, rice vinegar, and sometimes a splash of makgeolli (rice wine). In Lenora's version, white distilled vinegar and soy sauce are used; you can substitute apple cider vinegar or tamari for a gluten‑free option.
What are the most common mistakes to avoid when making Korean pickled garlic?
Common errors include over‑cooking the garlic during blanching, skipping the ice‑water shock (which makes the cloves mushy), and not fully submerging the garlic in vinegar, leading to spoilage. Also, avoid using too much sugar in the sauce, which can mask the garlic’s natural bite.
Why does this Korean pickled garlic recipe use a 2‑minute blanch instead of a longer simmer?
A brief 2‑minute blanch removes the harsh raw bite while preserving the garlic’s crisp texture. Longer cooking would soften the cloves and diminish the desired crunch that characterizes Korean pickled garlic.
Can I make Korean pickled garlic ahead of time and how should I store it?
Yes. After blanching and shocking, you can place the garlic in vinegar and refrigerate for up to 7 days before adding the sauce. Keep the jar sealed in the fridge; the finished product will keep for up to 2 months.
What texture and appearance should I look for when the Korean pickled garlic is done?
The cloves should be firm yet tender, with a translucent pinkish‑white color from the vinegar. The sauce should be glossy and coat each clove evenly. If the garlic feels mushy or the sauce is cloudy, it may be over‑fermented.
How do I know when the Korean pickled garlic is done cooking?
The cooking step ends after the 2‑minute blanch and the 3‑minute boil for the sauce. The real “done” point is after the 7‑day vinegar soak and the additional 2‑4 weeks of aging in the fridge, when the flavor has mellowed and the garlic remains crisp.
What does the YouTube channel Hawaii's Pickle Lady specialize in?
The YouTube channel Hawaii's Pickle Lady, hosted by Lenora, specializes in homemade pickling techniques, fermentation basics, and creative condiment recipes that blend Hawaiian flavors with global pickling traditions.
How does the YouTube channel Hawaii's Pickle Lady's approach to Korean cooking differ from other Korean cooking channels?
Hawaii's Pickle Lady focuses on simple, ingredient‑light methods that can be done with everyday kitchen tools, emphasizing quick pickles and short‑term fermentations. Other Korean channels often delve into complex, multi‑day fermentation processes; Lenora’s style is more accessible for home cooks.
What other Korean recipes is the YouTube channel Hawaii's Pickle Lady known for?
Lenora has posted recipes for Korean kimchi carrots, gochujang‑marinated tofu, and quick Korean cucumber pickles, all featuring her signature clear instructions and emphasis on flavor balance.
Last updated: September 1, 2026
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