Korean Soy Marinated Garlic (Manul Jangajji)

Tender, savory garlic cloves marinated in a rich blend of soy sauce, vinegar, and a touch of sweetness. As the garlic sits, its sharp bite mellows into a deliciously sweet, tangy, and umami-packed condiment that’s perfect with rice, grilled meats, or your favorite Korean dishes.

Ingredients

For the Garlic

2 cups peeled garlic cloves (about 3–4 heads of garlic)
1 small fresh red chili, thinly sliced (optional)

For the Marinade

1 cup soy sauce
1 cup water
½ cup rice vinegar
¼ cup brown sugar
2 tablespoons honey
1 tablespoon sesame seeds
1 teaspoon black peppercorns (optional)

Instructions

Peel the garlic cloves and rinse them under cold water. Pat them completely dry.
Place the garlic cloves and sliced chili into a clean glass jar with a tight-fitting lid.
In a saucepan, combine the soy sauce, water, rice vinegar, brown sugar, and honey.
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
Remove the marinade from the heat and let it cool for about 10–15 minutes until warm, not hot.
Pour the marinade over the garlic, making sure all the cloves are fully submerged.
Sprinkle in the sesame seeds and peppercorns, if using.
Seal the jar tightly and refrigerate for at least 24 hours before eating.
For the best flavor, let the garlic marinate for 3–7 days. The longer it sits, the softer and more flavorful it becomes.

Serving Suggestions

Steamed rice
Korean BBQ
Grilled chicken
Steak
Fried rice
Noodle dishes
Charcuterie boards

Tips

Always use a clean, dry spoon when serving to keep the garlic fresh.
Keep the garlic completely covered with the marinade while storing.
Add sliced ginger for extra depth of flavor.
Store in the refrigerator for up to 1 month.

Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating Time: 24 hours (minimum)
Total Time: 24 hours 20 minutes
Servings: 8
Calories: Approximately 45 per serving