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Korean Pickled Garlic (Manul Changachi or Jangajji)

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Prep Information

Prep Time

15 minutes

Cook Time

10 minutes minutes


usually 4-6 people


  • Garlic cloves (peeled and washed), as many as you feel like making
  • 1 part sugar
  • 1 part rice wine vinegar
  • 3 parts soy sauce


  • Put the garlic cloves in a glass jar.
  • Fill the jar with water until water covers 2/3 of the garlic. Pour the water in a measuring cup. That's the amount of soy sauce you'll need.
  • Use 3 parts of soy sauce to 1 part vinegar and 1 part sugar. (For example, if you use 1 cup of soy sauce, you'll use 1/3 cup of vinegar and 1/3 cup of sugar.)
  • Bring the soy, vinegar, and sugar to a boil and then simmer for about 10 minutes. Remove from heat and cool.
  • When the sauce is cool, pour it over the garlic in the glass jar, making sure the garlic is completely covered with the soy, vinegar, sugar mixture.
  • Store at room temperature for at least 3 weeks or more. Don't cheat. These are best when they have been in pickling mixture for quite some time.
  • NOTE: The garlic cloves can be eaten as a side dish, usually with grilled meats, or if you slice them, for flavoring rice or noodle dishes.
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