"Ma Neul Jjong Jang Al Jji "Pickled Garlic Shoots/醃渍蒜花/마늘쫑장아찌

"Ma Neul Jjong Jang Al Jji "Garlic Shoots/醃渍蒜花/마늘쫑장아지 Vegetable 2013/06/11 16:20

In Korea, we are now in summer. Summer is the harvest season for garlic. Housewives are busy for making pickled garlic or buying garlic for making kimchi for this coming autumn...
Do you know that garlic  shoots are often harvested early so that the bulbs will grow bigger !
Today, I am going to share with you the pickled garlic shoots....

在韩国，现已是炎炎夏日。 夏季是蒜头丰收的季节。韩国的主妇们都忙着醃渍蒜头或购买蒜头，以便今秋醃渍泡菜。。。
您可知道，农夫们会尽快将蒜花收割，这样的话，蒜头会长得更大粒。。。

今天，我将和大家分享醃渍蒜花这道小菜。。。

Ingredients :
garlic shoots 450 g
Korean soju (Korean white wine) 1 cup
sugar 1 cup
vinegar 1 cup
Korean soy bean sauce 1/2 cup
anchovy sauce ( 멸치액젓 ) 1/2 cup

Method :
1.Cut the garlic shoots into 4 or 5 cm long.

2. Wash & drain the garlic shoots.

3. Pour all the  sauces in a container and stir it well, make sure that the sugar is melt.

4 Add in the garlic shoots.

5.. Put a dish on the top of the container , just to prevent the garlic shoots will float on the surface, and the sauces do not cover the garlic shoots.

6. Marinate it for at least 10 days, the long the better, the taste will be more delicious.