Spicy & Sweet Gochujang Pickled Garlic
Fermented Garlic with Gochujang Using Seosan Garlic (Six-Clove Variety)
Boost your immunity with delicious Gochujang Pickled Garlic, made with nutrient-rich garlic. This recipe offers a delightful balance of spicy and sweet flavors, perfect as a side dish or condiment.
Ingredients- 2 cups whole garlic cloves
- 5 Tbsp Gochujang (Korean chili paste)
- 120ml (1/2 cup) Korean soy sauce (Guk-ganjang)
- 120ml (1/2 cup) Soju (Korean distilled spirit)
- 120ml (1/2 cup) Sugar
Cooking Instructions
Step 1
Prepare your whole garlic cloves. Seosan’s six-clove garlic is recommended for its excellent flavor and size, but any fresh, firm garlic will work well.
Step 2
Peel the garlic cloves and wash them thoroughly under running water. Ensure they are completely dry after washing; excess moisture can lead to spoilage.
Step 3
Place the dried garlic cloves into a clean, sterilized glass jar or a dedicated pickling container. (Tip: Some recipes call for blanching garlic in hot vinegar water, but this method uses fresh garlic for a crisp texture and vibrant flavor. It’s best made in smaller batches for immediate consumption.)
Step 4
Now, let’s prepare the pickling brine. Measure out 5 tablespoons of Gochujang.
Step 5
Next, add 120ml (approximately 1/2 cup) of Korean soy sauce.
Step 6
Add 120ml (approximately 1/2 cup) of sugar. If you prefer less sweetness, feel free to reduce the amount of sugar slightly to suit your taste.
Step 7
Pour in 120ml (approximately 1/2 cup) of Soju. The Soju acts as a preservative, preventing spoilage and adding a subtle depth to the flavor.
Step 8
Using a whisk or spoon, combine all the brine ingredients thoroughly until smooth and well-blended. Ensure there are no lumps for a uniform coating.
Step 9
Pour the prepared Gochujang brine mixture evenly over the garlic cloves in the container.
Step 10
Gently mix the garlic with the brine to ensure each clove is coated. Seal the container and let it ferment at room temperature for 1 to 3 days. While delicious immediately, allowing it to sit for a day or two will develop a pleasant mild pungency and deeper flavor.
Step 11
Here’s how the pickled garlic looks after 3 days of fermentation – beautifully infused and ready to enjoy! Once fermented, store the Gochujang Pickled Garlic in the refrigerator to maintain its freshness and quality.
Step 12
Your delicious Spicy & Sweet Gochujang Pickled Garlic is ready! It’s a fantastic accompaniment to a bowl of warm rice, or it can be served alongside grilled meats like samgyeopsal or fried chicken. Enjoy this flavorful and healthy addition to your meals!
