Ma Nl Jang Ah Jji (Pickled Garlic in Soy Sauce)

Total Time
504hrs 30mins
Prep 30 mins
Cook 504 hrs

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!


  1. Peel and wash garlic cloves. Drain, dry completely.
  2. In a jar, add soy sauce, sugar, salt, vinegar and garlic.
  3. Place in refrigerator for 3 weeks.


Most Helpful

I love this! I did heat the soy, sugar, and vinegar on the stove (like a brine) and added crushed red pepper. It hasn't made it 3 weeks, I keep snacking... I'm getting ready to make the "brine" again and use it for soy sauce eggs. Definitely a favorite, thanks for posting :)

MissMorgan August 14, 2011

I did this recipe and onc e I got the hang of it, it turned out very nicely. (the first batch went bad because my jar was too big and there was too much air in it) I liked the taste of the garlic when it came out. I ended up heating the brine mix with the garlic over the stove for a little bit for some added inssuarnce and it came out great.

Pip4 January 18, 2008

This is so good and a great way to perserve garlic. I used the sauce over rice, and for a dipping sauce for pot stickers. The garlic ended up in a Szechuan Chicken recipe #23340 and it added a wonderful flavor. Thanks for posting!

LizAnn August 27, 2007

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