How to Korean Young Whole Garlic Pickle - T'ong Manul Chorim Make Asian Cooking Recipe Cuisine

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Korea T'ong Manul Chorim (Young Whole Garlic Pickle)


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
5 lb whole garlic, not peeled and with the leaves attached

 1 pint light soy sauce

 1 quart boiling water

 1/2 cup white vinegar
1/2 cup sugar

Directions:

 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.

 Mix the soy sauce, water, vinegar and sugar together, bring to a boil; and pour this over the garlic bundles.

 Ferment for 4-6 weeks in a cool space. To serve, cut the green leaves into 2-inch long pieces. Then slice the garlic head horizontally. Serve the leaves, garlic and pickling sauce in a  bowl. 
*Since pickles are more sides than anything and last for quite a while, this has no specific servings.

Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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