TÓNG MANUL CHORIM
This pickle has been a traditional condiment in Korea for generations and is served with meat of seafood dishes. Its delicious, nutty garlic flavor is very appealing. Choose fresh, young garlic heads, preferably with some of their green leaves attached.
Ingredients:
5 lb (2.5kg) whole garlic, not peeled and with the leaves attached
1 pint (500g) light soy sauce
1 quart (1.25liters) boiling water
½ cup white vinegar
½ cup sugar
How to make:
1. Trim the roots from the garlic heads as well as any wilted or brown leaves. Take one or two heads of garlic and wrap them up in a bundle by rolling the long leaves around and tying them. Place the bundles neatly and tightly in a dry container. Cover with extra garlic leaves. Press down the bundles with a plate or saucer.
2. Mix the soy sauce, water, vinegar, and sugar together; bring to a boil, and pour this over the garlic bundles.
3. Ferment for 4-6weeks in a cool space. To serve, cut the green leaves into 2 in (5cm) long pieces. Then slice the garlic head horizontally. Serve the leaves, garlic and pickling sauce in a bowl.
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