Ma Nl Jang Ah Jji Pickled Garlic In Soy Sauce Food
NINNIKU SHOYU-ZUKE (GARLIC IN SOY SAUCE)
This recipe produces a traditional Japanese pickle. Quite a lot of people dislike the odor of garlic and this recipe reduces the odor of garlic thru the use of vinegar. Marinating time should be about 2 months and will easily last about 10-11 months.
Provided by Broke Guy
Categories Japanese
Time 15m
Yield 20 pieces
Number Of Ingredients 4
Steps:
- Fresh garlic should be on the market by June. Select smaller, well-proportioned bulbs as the garlic will served cut in half.
- Peel the outer skin with your hands, leaving only one layer of skin holding the cloves together. Trim away the stems.
- Sterilize a small pickling jar in boiling water. Pack it with the bulbs of garlic. Pour the rice vinegar over the bulbs in the jar. Seal the jar and let stand in a dark place for 2 weeks.
- Discard 2/3 of the vinegar (perfect for salad dressings). In a bowl, combine the soy sauce and the sugar until the sugar dissolves.
- Pour the soy sauce over the garlic bulbs in the jar. Cover with the lid and let stand in a dark place for 1 1/2 months more. Total marinating time should be 2 months. If made in June, mixture will good until around May of the next year.
- When ready to serve, cut each garlic bulb horizontally in half.
Nutrition Facts : Calories 60.4, Fat 0.2, Sodium 1010.6, Carbohydrate 12.2, Fiber 0.8, Sugar 1.9, Protein 3.8
MA NL JANG AH JJI (PICKLED GARLIC IN SOY SAUCE)
This is posted for the Asian tour. We are now in Korea! Adapted from Korean Kitchen. I made this and it is so good!This is great chopped up in a teriyaki recipe, stir fry, cooked with rice, even eaten by itself!
Provided by Sharon123
Categories Korean
Time P21DT30m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Peel and wash garlic cloves. Drain, dry completely.
- In a jar, add soy sauce, sugar, salt, vinegar and garlic.
- Place in refrigerator for 3 weeks.
Nutrition Facts : Calories 787.2, Fat 1.9, SaturatedFat 0.3, Sodium 22055.1, Carbohydrate 170.6, Fiber 8.3, Sugar 55.8, Protein 36.8
VINEGAR SOY SAUCE
Make and share this Vinegar Soy Sauce recipe from Food.com.
Provided by dicentra
Categories Korean
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl. Stir to dissolve sugar.
- Pour leftover sauce into a glass container, cover tightly. It will keep for a week in the refrigerator.
Nutrition Facts : Calories 173.8, Fat 4.7, SaturatedFat 0.7, Sodium 8045.5, Carbohydrate 19.1, Fiber 2.6, Sugar 10.9, Protein 16.8
PERSIAN SUGAR-PICKLED GARLIC
You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum. SOURCE Shadows
Provided by Chef Shadows
Categories Southwest Asia (middle East)
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Separate garlic cloves, but do not peel.
- Place all ingredients in a large heavy-bottom saucepan.
- Bring to a boil; cook for 10 minutes, stirring from time to time.
- Reduce heat to medium and cook 5 minutes.
- Cool to room temperature.
- Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
- Tightly seal.
- Refrigerate at least 1 month before serving.
- The garlic improves with age for as long as 15 years.
Nutrition Facts : Calories 126.9, Fat 0.2, SaturatedFat 0.1, Sodium 10, Carbohydrate 29.2, Fiber 1, Sugar 20.2, Protein 1.7
CHO GANJANG (SOUR SOY SAUCE)
I love this stuff with my dumplings and Korean pancakes so I had to find the recipe. Who knew it was this easy? Enjoy!
Provided by Nif_H
Categories Sauces
Time 3m
Yield 1/3 CUP
Number Of Ingredients 3
Steps:
- Mix all together.
- Enjoy!
Nutrition Facts : Calories 684.8, Fat 6.6, SaturatedFat 1.1, Sodium 9085.1, Carbohydrate 193.3, Fiber 9.3, Sugar 70.1, Protein 26.4
CHICKEN WINGS IN SOY SAUCE
Make and share this Chicken Wings in Soy Sauce recipe from Food.com.
Provided by Cookin In Texas
Categories Chicken
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
- and ginger in a large bowl.
- Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
- marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-.
- degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
- This may be made the day before and reserved in refrigerator, covered. Be sure to
- save some marinade to baste again when reheating in oven.
Nutrition Facts : Calories 134.9, Fat 8.6, SaturatedFat 2.3, Cholesterol 37.7, Sodium 706.7, Carbohydrate 3.8, Fiber 0.2, Sugar 3, Protein 10.3
BRAISED PORK IN SOY SAUCE
Make and share this Braised Pork in Soy Sauce recipe from Food.com.
Provided by cuisinebymae
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Fry meat cubes in hot oil until lightly browned.
- Add onion and garlic.
- Reduce heat and saute for 5 minutes, until onion is soft.
- Combine soy sauce, sugar, and water.
- Stir into meat mixture.
- Simmer, covered, 40 minutes.
Nutrition Facts : Calories 307.5, Fat 15.5, SaturatedFat 4.5, Cholesterol 97.5, Sodium 739.3, Carbohydrate 5.6, Fiber 0.5, Sugar 3.5, Protein 34.7
GINGER PICKLED GARLIC
This is one of the effects of my experiments. Goes well with salads, or you can stick them on toothpicks along with olives and cheese, or so. The ginger slices are great as well.
Provided by Ula Kapala
Categories Low Cholesterol
Time 18m
Yield 5 jars
Number Of Ingredients 8
Steps:
- Peel the garlic and cut the larger cloves, so all the pieces are similar size.
- Combine all the ingredients in a pot, and bring them to boiling; cook for just 3 minutes.
- Scald the jars with boiling water.
- Put the garlic with ginger to the jars, and place them thickly.
- Pour some marinade into the jars, so it covers all the garlic.
- Close the jars tightly, and put them upside down for half an hour.
- Store at least two months before opening.
Nutrition Facts : Calories 565.9, Fat 25.5, SaturatedFat 3.8, Sodium 44.1, Carbohydrate 76.8, Fiber 6.8, Sugar 4.5, Protein 13.7
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