Korean garlic dish. Korean garlic arrows recipe

Young garlic arrows cooked in Korean are an oriental appetizer salad, which, however, is quite easy to prepare in our conditions. It is worth considering that the full taste of the dish is revealed only after a few hours, during which time the salad must be infused in a cold place. But do not be afraid of the pronounced garlic flavor in this dish; it is well muted by various aromatic spices and rice vinegar. We offer you five recipes for cooking garlic arrows in Korean.

Korean garlic arrows

Cooking time without infusion: 20 minutes.

Servings: 3-4 pcs.

Korean garlic arrows can be served as an excellent side dish for any meat or fish. This dish will definitely appeal to all lovers of Asian cuisine, hot and spicy dishes with a rich taste. Add the amount of salt, sugar and spices to this salad at your discretion.

20 minutes. Seal

Bon appetit!

Korean garlic arrows with green onions and chili peppers

Young shoots of garlic (arrows) are a real treasure trove of useful microelements and vitamins; they are one of the first to appear in our beds and on the shelves. However, not everyone likes to eat this healthy plant raw because the garlic taste is too strong. But you don’t have to deny yourself the pleasure! Make this savory Korean garlic garlic appetizer and you'll be surprised how delicious it can be!

Ingredients:

Garlic arrows – 350 gr.
Vegetable oil – 3 tbsp.
Green onion – 50 gr.
Soy sauce – 2 tbsp.
Sesame grains - to taste.
Rice vinegar – 1 tbsp.
Sugar – 1 tsp. or to taste.
Ground coriander - to taste.
Ground cloves - to taste.
Chili pepper - to taste.

Cooking process:

Cut the washed green onions into rings, and the garlic arrows without inflorescences into strips 3-5 cm long.
Add ground black and allspice and cloves to the vegetable oil heated in a frying pan, let the spices warm up and release their aroma.
Next, fry the garlic arrows in oil with spices, stirring, for 5-7 minutes.
Then sprinkle the arrows with sugar and salt, fry for a few more minutes until they acquire a light brown tint.
Place the fried arrows together with the remaining oil in a bowl, add soy sauce, vinegar and green onions, mix well.
If necessary, season the dish with chili pepper, sprinkle with fried sesame seeds, stir, cover with a lid and let it brew for at least an hour. If you want to steep the salad longer, then put it in the refrigerator.

Bon appetit!

Advice: the dish can be successfully prepared not only from fresh garlic shoots, but also from frozen ones; in this case, they do not need to be defrosted, but sent to the frying pan immediately from the freezer. If the garlic arrows are fresh, but not too young, they can also be prepared by first blanching them in boiling water for 3-5 minutes to soften them. Be sure to cut off the garlic buds and any too hard bottom parts.

Korean garlic arrows with fresh cucumber

Korean garlic arrows are often prepared with the addition of fresh cucumber - this vegetable gives the dish a pleasant, unobtrusive freshness, the missing juiciness and a subtle, light aroma. Anyone who has tried it knows how delicious it is!

Ingredients:

Fresh cucumber – 1-2 pcs.
Garlic arrows – 400 gr.
Garlic cloves - to taste.
Onions – 1 pc.
Bell pepper – 1 pc.
Soy sauce – 2-3 tbsp. l.
Rice vinegar – 1-2 tbsp. l.
Sugar – 1-2 tbsp. l. or to taste.
Ground coriander - to taste.
Ground black pepper - to taste.
Ground allspice - to taste.
Fresh cilantro - a bunch.

Cooking process:

Cut the garlic shoots without florets into strips 5 cm long.
Cut the bell pepper into thin pieces 3-5 cm long.
Cut the onion into halves of rings.

Place the onion and bell pepper in a highly heated vegetable oil in a frying pan, fry the vegetables for 2-3 minutes, stirring.
Add the garlic shoots and fry everything together for another five minutes until the garlic darkens.
Place the fried vegetables along with the oil in a bowl, add salt to taste, add sugar, vinegar, soy sauce and other spices. If you want to give the dish a bright garlic flavor, add a few chopped garlic cloves.
Cut fresh cucumber into thin strips or rings, add to salad, stir.
Infuse the salad, covered, for about an hour on the kitchen counter or in the refrigerator.
Before serving, sprinkle the salad with fresh chopped cilantro.

Bon appetit!

Korean garlic arrows with honey

Natural bee honey is an excellent natural substitute for beet or cane sugar; it goes well with the spicy taste of garlic arrow salad prepared in Korean. It is important that the honey is fresh and does not lose its beneficial properties.

Ingredients:

Garlic arrows – 400 gr.
Onions – 3 pcs.
Garlic cloves – 4-5 pcs.
Vegetable oil – 3-4 tbsp. l.
Soy sauce – 2-3 tbsp. l.
Rice or balsamic vinegar – 1-2 tbsp. l.
Ground coriander - to taste.
Ground black pepper - to taste.
Ground allspice - to taste.
Ground cloves - to taste.
Honey – 1 tbsp. l. or to taste.

Cooking process:

Cut the garlic arrows without florets and hard bottom parts into strips 5 cm long.
If the onion heads are small, you can take more of them than indicated in the recipe and cut them into halves. Large heads are cut into 4 parts.
Fry the onion and garlic arrows in hot vegetable oil until tender, stirring. When the garlic arrows darken, they are ready.
Place the fried vegetables in a bowl along with oil, season with salt, vinegar, soy sauce, honey (preferably liquid) and spices to taste, stir well.
If you want to add some spice to the dish, then chop the garlic cloves.
Let the salad sit covered for about an hour and serve.
If desired, before serving, the salad can be sprinkled with chopped fresh cilantro, dill or parsley.

Bon appetit!

Korean garlic arrows with meat

Garlic shoots cooked with meat in Korean are no longer just a salad, but a completely self-sufficient dish that can successfully decorate any holiday table! Any meat is suitable here, choose it at your discretion: tender pork, young beef, veal, as well as chicken or turkey fillet are equally good. Serve the garlic arrows with meat hot or cooled.

Ingredients:

Garlic arrows – 0.5 kg.
Meat fillet – 0.4-0.5 kg.
Onions – 3-4 pcs.
Vegetable oil – 3-4 tbsp. l. for frying.
Soy sauce – 3-4 tbsp. l.
Sugar – 1 tbsp. l.
Rice or balsamic vinegar - 1 tbsp. l.
Ground coriander - to taste.
Ground black pepper - to taste.
Ground allspice - to taste.
Ground cloves - to taste.
Fresh or ground basil - to taste.

Cooking process:

Peel the onion and cut into half rings.
Wash the garlic shoots well, cut off the hard, inedible part at the bottom and the inflorescences.
Cut the shoots into portions 4-5 cm long.
Wash the boneless meat, dry it and cut it into thin bars 3-5 cm long across the grain.
In hot oil in a cauldron or in a large deep frying pan, fry the meat pieces until golden and a beautiful thin crust appears (the more tender the meat you take, the faster it will cook).
Add onion and arrows to the cooked meat pieces, add more oil if necessary, and then cook the dish, stirring, until the arrows acquire a beautiful brownish color.
Next, sprinkle the dish with salt, sugar, season with spices and soy sauce, and simmer under the lid for another 5-7 minutes over low heat.
Season the finished dish with vinegar, stir if necessary, add more spices to your taste.
Let the dish sit under the lid for 15-20 minutes and serve it warm. You can also serve the meat with garlic arrows cold.

Bon appetit!

Advice: Garlic arrows can be seasoned with seasoning for Korean carrots.

Korean pickled garlic (in soy sauce). To prepare this exotic pickle, you will need, in addition to garlic, a lot of vinegar and soy sauce (which, however, will themselves become exquisite seasonings with a garlic aroma that can be used to season salads or main courses). Korean pickled garlic takes quite a long time to prepare, almost a whole month, but then you get a rare appetizer. After marinating, the garlic will remain crispy and salty, but not spicy.
Ingredients: 1 kg of unpeeled garlic cloves, 1 cup of 9% vinegar (200-250 ml), approximately 4 cups of soy sauce (800 ml - 1 l). If desired - 1 hot pepper, onion or spices to taste to flavor the filling.
How to cook: “The garlic cloves do not need to be peeled, although this can be done if desired (there are also options for preparing such garlic with whole heads, but this seems less hygienic due to possible dirt on the roots of the heads).
Place the cloves in a glass jar and cover with cold water for half an hour, pour the water into another container and note its volume (this is exactly how much soy sauce you will need in a week). Then pour vinegar over the garlic. If the vinegar does not completely cover the garlic, add boiled water until it completely covers the garlic.
Cover the jars with paper or non-airtight lids (to protect against extreme drying out, dust and insects) and leave in a dark place for 7 days (check occasionally to see if the vinegar level has dropped below the garlic, if this happens, add more vinegar; you can also press the garlic down with something or with pressure - the photo shows the use of a glass shot glass as a pressure for a small jar of garlic).
When 7 days have passed: take soy sauce, boil it for 10 minutes (you can add hot pepper or spices to taste), let it cool a little (so that the jars do not burst) and pour into glass jars, filling each jar about 1/3 full. Let the sauce cool completely(otherwise the garlic may not become crispy).
Drain the vinegar from the garlic (there is no need to throw it away, it will still be useful for other dishes as an aromatic seasoning) and transfer the garlic to jars with cooled soy sauce. Close the jars tightly with plastic lids or roll up with metal lids and put the jars in the refrigerator for 3 weeks (although you can start using it earlier than this), after which the Korean garlic will be ready. Store in a cool place.
Please note that the finished garlic may turn blue-green; this is normal (mature garlic is more likely to be colored).
The pictures show the step-by-step execution of this recipe (for a small amount of garlic, in a 250 ml jar).

Separate the heads into cloves and remove excess husks. Some cloves were left without husks, but this does not prevent them from being salted.

Pour vinegar over the garlic, press down on top with pressure so that they do not protrude from the vinegar:

Cover the top with gauze to prevent dust and insects from getting into the jar, put it away for a week in a dark place (for example, just in a kitchen cabinet):

After a week, the garlic will be soaked in vinegar; excess aromatic vinegar can be collected in a jar and used in cooking:

Boil soy sauce for 10 minutes:

Let the soy sauce cool completely and pour it over the garlic.

Close the jar and put it in the refrigerator:

After 3 weeks, Korean garlic will be completely ready:

You can pickle both young and mature garlic, but young garlic will have a less strong smell.
Ready garlic can be peeled and cut into slices before serving; It is served in addition to the main side dish (rice or kuksu/kuksi noodles)."

What to do with a large garlic harvest? Definitely pickle!

Is pickled garlic a delicacy or a snack? It’s difficult to call a product a delicacy that can be easily found in barrels and jars at the grocery market. Despite this, pickled garlic is considered a pleasant addition to dishes. This category also includes sauerkraut and pickled cabbage, pickled cucumbers, Korean carrots, and pickled ginger.

Recipe for pickled garlic cloves in jars for the winter

This recipe requires more time to prepare the ingredients, but then you can enjoy the delicacy without any extra hassle.

Ingredients:

garlic - 700 g
water - 500 ml
sugar - 25 g
salt - 20 g
vinegar - 80 ml
black peppercorns - 1 teaspoon
hot capsicum - 1-2 pods (1 per jar)
dill umbrella - 1 per jar

Preparation:

Sterilize jars and lids in the oven.
Peel the garlic and cut into slices.
Clean each slice and cut off the bottom.
Wait until the water is bubbling vigorously, place a colander with garlic in it and blanch the cloves for 60 seconds.
Remove the garlic and place it in cold water.
Wait for the garlic to cool.

At this time, start preparing the marinade:

Place water (500 ml) on the stove.
Dissolve salt, sugar, peppercorns in it.
Boil.
Remove from heat, add vinegar, stir.

Place food in the jar in the following order:

dill umbrella
garlic to the middle of the jar
hot pepper pod
remaining garlic

Fill the jars with hot marinade.
Seal and turn the lids down.
When the jars have cooled a little, put them on the floor and wrap them in a blanket. Then place it in storage.

Recipe for pickled garlic for the winter, whole heads, like at the market

Whole marinated garlic is good because it has a rich taste, and there are fewer hassles with cleaning during cooking. But you still have to peel such garlic, just before eating.

Note! The market usually sells red or pink garlic. This kind of garlic can be obtained by marinating it together with beets.

Pickled garlic with beets “like at the market”

Pickled garlic: quick recipe

This recipe for pickled garlic is considered quick because it does not require much time to “bring it to taste.” Garlic can be consumed after 3 days. For those who like it more vigorously - in 5 days. Also, the recipe does not require sterilization and rolling into jars.

You need to store the snack in the refrigerator or in another place where it will definitely not ferment or spoil.

Advice! Add spices to your taste, but keep in mind that there should be a lot of them. Otherwise, the garlic simply won’t have time to marinate in such a short time.

Ingredients:

unpeeled garlic - 1.2 kg
water – 250 ml
vinegar - 185 ml
salt - 25 g
sugar - 55 g
black peppercorns - 10 pieces
cloves - 5 pieces
coriander - 1/4 teaspoon
rosemary - a pinch
nutmeg - a pinch
bay leaf - 3 pieces

Preparation:

Peel the garlic from all excess and divide into cloves.
Fill jars that have been previously disinfected at high temperature with garlic.
1. Dissolve salt, sugar and other spices in water.
2. Bring to a moderate boil.
3. Quickly add vinegar and remove from heat.
Pour the freshly prepared hot marinade over the garlic, close the jars and refrigerate for 72 hours.

Garlic, pickled with cloves for the winter without sterilization

Garlic without sterilization can be prepared according to some of the recipes above. There is one big advantage to this cooking method: you don’t have to worry too much. However, the jars will still have to be sterilized!

Helpful information! Sterilization involves processing jars in a special way, in which they are boiled in a large container for 5-30 minutes.

Sometimes sterilization is necessary. For example, when you make jam without sugar, or the same garlic without a bite. But in most cases, this stage can be omitted.

This recipe is extremely simple.

Ingredients:

garlic - 1 kg
water - 250 ml (or more)
bite – 150 ml
ground coriander - 1 whisper
bay leaf - 3 pieces
hot capsicum - 2 pieces
salt - 30 g
sugar - 65 g
ground cumin - 1/2 teaspoon

Preparation:

Peel the garlic from all excess, leaving clean cloves.
Prepare containers for garlic in a special way.
Fill it with garlic.
Start preparing the marinade:
1. Chop the hot pepper into rings.
2. Dissolve sugar, salt and other spices in water.
3. Boil for 3 minutes.
4. At the end, remove from the stove and add vinegar.
Pour the still hot marinade over the garlic.
Cover the jars with lids, turn them over and leave to cool.

The marinade turns out clear and very tasty

Pickled garlic cloves with beets for the winter

This recipe is very similar to the recipe for pickling garlic “as in the market”, but there are still differences

Ingredients:

garlic - 1 kg
beets - 200 g (2 pieces)
sugar - 70 g
salt - 30 g
vinegar - 150 ml
cinnamon - a pinch
cloves - 5 boxes
black peppercorns - 6-7 pieces

Preparation:

Carefully peel the garlic, separating the cloves.
Also peel the beets, cut them into slices, then cut each slice in half.
Place garlic and beets in sterilized jars in layers.
Cook the marinade:
1. Dissolve salt, sugar and spices in a container with water.
2. Cook after boiling for 2 minutes.
3. Remove from heat and carefully add vinegar.
Add hot marinade to garlic and beets.
Seal the jars, invert and remove.

Korean pickled garlic

This recipe is quite simple. You don't have to prepare the marinade with spices separately.

Ingredients:

garlic - 1.5 kg
water - optional
table vinegar - 300-400 ml
soy sauce - 1 liter (less may be needed)

Preparation:

Peel the garlic well, leaving cloves.
Place the garlic all the way to the top in the jars. Fill approximately 2/3 of the volume of the jar with table vinegar. Fill the rest with boiled hot water.
Close the lids and store in a dark, cool place for a week. For example, in the refrigerator.
After a week, take out the jars of garlic, open them, and drain the marinade.
Disinfect the jars, boil the soy sauce for a quarter of an hour, then cool.
Place garlic into jars 1/2 full.
Fill with warm sauce and seal with lids.
Place in a cool, dry place.

Pickled garlic with red currants without vinegar

This recipe is especially relevant in the summer, when there is nowhere to put a large harvest of currants. Ginger will add piquancy and spiciness to the appetizer, and the absence of vinegar will also make it very healthy.

Ingredients:

garlic - 10 heads
water - 600 ml
red currant – 500 g
ginger - 100-150 g (to taste)
salt - 10 g
sugar or honey - 60 g

Preparation:

Peel the garlic as usual, separate the cloves and peel them.
Wash the ginger, but do not peel it, because the peel contains most of the nutrients. Cut into medium cubes.
Sort red currants, remove bad berries, branches, debris and leaves. Rinse.
Make the marinade:
1. Dissolve sugar or honey in water, add a few pinches of salt.
2. Then stir all the garlic into the liquid.
3. Boil garlic with marinade for 60 seconds.
At this time, distribute the currants and ginger equally.
When the marinade has cooled slightly, pour it into jars along with the garlic.
Seal the jars tightly.
Then move to a cool, dry place for storage.

Tip #1! You can use both garlic heads and cloves in this recipe. This will not cause a difference in taste.

Tip #2! If you are worried about preparations without vinegar, you can additionally sterilize the jars with marinade and currants for 10-15 minutes and only then roll them up.

Preparations with pickled garlic and red currants

Pickled garlic: Georgian recipe

Georgian recipes often feature a spice such as tarragon. This is not lemonade; another name for tarragon is tarragon. The herb is aromatic, strong-smelling. Georgians love to make drinks with it and use it for pickling.

There are no strict restrictions on quantity in this recipe, only the proportion applies: the ratio of water to vinegar should be 1:2. That is, 1 part water and two parts vinegar.

Ingredients:

peeled garlic - 1 kg
water - optional
wine vinegar - optional
salt, sugar - to taste
tarragon - optional

Preparation:

The garlic, peeled in advance, is transferred with chopped tarragon into jars, alternating: a layer of garlic, a layer of herbs, and so on.
The bite is mixed with water in the previously stated proportion, salt and sugar are dissolved, and brought to a temperature of 90-95 degrees.
This marinade is used to fill food jars.
Cover the top loosely with a lid and put it in a cool place. Ideally - in the cellar, for 14 days.
After time has passed, the jars are opened, the contents are checked, and, if everything is in order, the lids are screwed on tightly.

Pickled garlic in beet juice for the winter

If you want more garlic and less beets, then we present to your attention a simple recipe for making pickled garlic in raw beet juice. According to this recipe, the garlic turns out to be the most delicate, and the taste of beets is almost not felt.

Ingredients:

beets - 2 pieces
garlic - 500 g
salt - 20 g
sugar - 50 g
table or apple vinegar - 60 ml
water - 500 ml

Preparation:

Peel the garlic, separate the cloves.
Blanch the garlic in boiling water for 2-4 minutes.
Then immediately cool the garlic cloves by dipping them in ice water.
At the same time, you can start preparing the marinade:
1. Grind the pre-peeled beets on a coarse grater.
2. Using gauze, squeeze out the juice.
3. Dissolve salt and sugar in water, combine with beet juice.
4. Boil at a vigorous boil for a quarter of an hour.
5. Add vinegar, stir, remove from stove.
Place the garlic cloves in jars.
Fill the container with hot marinade.
Screw the lids on the jars and remove them until they cool.

It would be nice to add some spices to this recipe.

Pickled garlic in red currant juice

Garlic in red currant juice is pickled in the same way as in beet juice. Only if the beets are crushed using a grater, then to chop the currants you will need a blender, meat grinder or food processor.

Advice! Please note that the marinade with beets is more spicy, and with red currants it is sour. Therefore, you can reduce the amount of vinegar and add spices: rosemary, coriander, cloves.

Pickled garlic: cold method

The difference between the cold method and the hot method is that the marinade is used to pour the garlic after it has completely cooled. This garlic should be infused in a dark, dry and cold place for at least 60 days (2 months). If this takes a long time for you, then use the standard, hot marinating method. Hot pickled garlic can usually be eaten after 2 weeks.

Any recipe for pickling garlic can be instantly turned into a cold one if you pour the cloves not with hot marinade, but with one that has cooled to room temperature. This is the whole secret.

cold pickle both individual cloves and whole heads of garlic

Pickled young garlic: a recipe for the winter

Young garlic, although still very soft and tender, is still suitable for pickling. Any marinade for young garlic will work, as will any marinating method. It is advisable to additionally subject young garlic to additional sterilization, since its antiseptic properties are still weak, and it may deteriorate during storage.

Pickled garlic for the winter with khmeli-suneli

Oriental spice - khmeli-suneli, traditionally used for meat, fish, and vegetable dishes. Garlic is also great for pickling along with cloves, coriander, and black pepper. The seasoning has a pronounced taste and aroma and goes well with lemon juice.

Pickled garlic in apple cider vinegar for the winter

Apple cider vinegar is often used to replace regular vinegar. It is believed that apple cider vinegar is less caustic and harmful. Of course, if we are talking about high-quality vinegar, or homemade one. Low-quality store-bought apple cider vinegar is most often a mixture of apple juice and table vinegar.

Since apple cider vinegar can be replaced with regular table vinegar, any recipe from this article will suit you for making pickled garlic. Just replace one vinegar with another.

Advice! The best possible combination can be achieved by adding apple cider vinegar to the recipe for pickled garlic with currants, suneli hops, or beets.

Garlic pickled in cloves for the winter with pomegranate

Garlic marinated with pomegranate has a pronounced sweet and sour taste, quite pleasant and piquant at the same time.

Ingredients:

garlic - 500 g
ripe pomegranate - 1 medium
wine or apple vinegar - 100 g
water - 300 ml
salt - 15 g
sugar - 30 g

Preparation:

Peel the garlic and separate the cloves.
Also peel the pomegranate in any way convenient for you, and separate the grains.
Expose jars to high temperatures (boiling, heating over steam or in the oven)
Place garlic cloves and pomegranate seeds in layers in jars.
Prepare the marinade by mixing the remaining ingredients except vinegar.
1. Boil the marinade for 3 minutes, remove from heat.
2. Add apple cider vinegar and stir
Pour in freshly prepared marinade and screw on the lids.

Pomegranate with garlic - a successful combination of flavors

Recipe for pickling garlic in plastic buckets

Pickling in buckets is convenient when you need a large volume of finished products at once. There are no problems with banks here. Sterilizing buckets is simple: scald them with boiling water several times. It's enough.

Advice! It is better to use plastic buckets that are hermetically sealed. The volume of such buckets is usually 10 liters. They most often sell mayonnaise, pickled herring, cucumbers, and cabbage.

Video: How to cook Pickled Garlic?

If you are a big fan of Korean cuisine, then you probably cook yourself or buy various Korean salads at retail outlets - carrots, cabbage, seaweed, mushrooms, etc. Today I want to introduce you to a wonderful preparation of Korean-style garlic snack. In distant Korea, cooks pickle green garlic, but since we don’t grow it here, we’ll pickle regular garlic. Moreover, both young and ripened garlic are suitable for this snack - this will not greatly affect the taste. Of course, this appetizer takes quite a long time to prepare, but the crispy and piquant rich garlic will definitely delight you and your loved ones.

Cooking time: 1 hour 15 minutes.

Calorie Content: Low Calorie Calories per serving: 115 kcal/100 g

To prepare Korean pickled garlic, you will need:

allspice (peas) – 5-6 pcs.
garlic – 1 kg.
vinegar 9% - 250 ml
soy sauce – 1 l
chili pepper – 1 pc.
onion – 1 pc.
cloves – 2-3 pcs. (bud)

How to cook pickled garlic in Korean.

1. Garlic can be pickled both young and ripened. If you pickle young garlic, it will be less piquant and will not have a strong specific aroma. Divide the garlic into cloves, remove the top layer of husk, and rinse.

2. Pour the garlic into a jar, add cold water so that it completely covers the garlic cloves, leave for 1 hour. Drain the water from the garlic into another container, measure and remember the volume of water. This is the amount of soy sauce you will need in a week.

3. Add allspice (peas), cloves and a head of peeled onion to a jar of garlic. Pour in vinegar; it should also completely cover the garlic. If it doesn't cover, add some cooled boiled water. Place a pressure in the jar of garlic and cover with gauze to prevent debris and insects from getting in. Place in a dark place for a week.

4. Drain the aromatic vinegar from the garlic into another container (it can be used for preparing main courses or as a dressing for vegetable salads).

5. Pour the required amount of soy sauce into a saucepan, put on fire, boil, remove from heat and let cool slightly.

6. Pour warm soy sauce over the garlic, screw on the lid, and let cool completely at room temperature. Place the jar in a cool place. Korean garlic will be ready for use in three weeks. Before serving, Korean pickled garlic can be cut into quarters and served as an addition to Korean udon noodles (the recipe for which I will post later) or any other dish.

Popular spicy salads of Asian cuisine can not only be purchased in specialized stores, but also prepared at home. One of the most piquant options is Korean-style garlic arrows, the recipe for which involves the use of sprouted plants.

How to cook garlic arrows in Korean?

In order to speak Korean, you need to take into account certain points, which are as follows:

Long arrows that have not yet hardened are eaten. In order not to miss this moment, you need to take a closer look at the plant. It is better to cut more arrows, since they are perfectly preserved in the refrigerator, wrapped in cling film or a plastic bag, so every housewife will provide herself with a tasty preparation for at least 10-14 days.
Garlic arrows are used with Korean seasonings or homemade marinade. It is recommended to purchase spices produced in Korea. If you don’t find any on store shelves, then it is recommended to prepare a marinade from vinegar, sugar and hot spices, then you will be able to achieve the original taste.
The finished dish is eaten immediately or stored in jars for the winter.

Housewives who have harvested a rich harvest of garlic have a unique opportunity to make it the Korean way. Pickles are made no worse than from regular cucumbers. They go great with regular boiled potatoes and will be a piquant addition to both an everyday dinner and a holiday table.

Ingredients:

arrows – 0.5 kg;
vinegar – 550 ml;
sugar – 4 tbsp. l.;
salt – 2 tbsp. l.;
seasonings - ground ginger, bay leaf, coriander, cloves, cinnamon;
black pepper in a pot, mustard beans.

Preparation

Prepare and sterilize jars.
Cut the arrows into sticks.
Pour oil into a frying pan, add some of the seasonings and chopsticks.
Add vinegar, sugar and the rest of the spices there.
Simmer until the greens turn a dark olive color.
Place the mixture in jars and pour in the brine. Leave it in sight for a day, and then put it in a dark place.

An interesting dish full of vitamins is the Korean style. It can be prepared from fresh shoots or frozen. The easiest way to prepare a snack is from sticks no less than 3 and no more than 10 centimeters long. To make delicious Korean-style garlic arrows, the recipe allows for them to be seasoned with hot spices or a marinade of balsamic vinegar or freshly squeezed juice.

Ingredients:

arrows – 200 g;
garlic – 1 clove;
sugar – 1 tsp;
soy sauce – 0.5 tbsp. l.
spices;
vegetable oil – 2 tbsp. l.;
vinegar – 2 tsp.

Preparation

Blanch the arrows. Add all ingredients except oil.
Heat the oil and pour into the appetizer, mix everything.

Korean fried garlic arrows go great with rice or potatoes. As a garnish, the shoots are blanched in a small amount of oil in a covered frying pan. When making such garlic arrows cooked in Korean, the recipe will be primarily appreciated by lovers of hearty and rich dishes.

Ingredients:

arrows – 0.5 kg;
wine vinegar - 1 tbsp. l.;
bay leaf – 3 pcs.;
sugar – 0.5 tsp;
Korean seasoning – 1 tbsp. l.

Preparation

The arrows are fried until softened.
Add the remaining components.
The dish is kept on the fire until the liquid thickens.

A traditional Asian dish is Korean-style garlic arrows with carrots. The dish has a spicy, spicy taste thanks to the addition of various spices, and the presence of vegetables in its composition will make it extremely healthy. As a result, you can get a dish with unsurpassed taste and an impressive range of vitamins.

Ingredients:

arrows – 0.5 kg;
carrots – 2 pcs.;
onion – 1 pc.;
lemon – 0.5 pcs.;
red pepper – 2 pcs.;
corn oil – 50 ml;
garlic – 3 cloves;
seasoning for Korean salads.

Preparation

Blanch the arrows and cool them.
Chop the vegetables. Connect all components.
Add seasonings, lemon juice and oil. Stir again and set aside for two hours.

A spicy spicy Korean garlic salad will take root at any feast. When preparing it, housewives will be able to show their imagination to the fullest and use a set of seasonings that they like best. An important point to consider when preparing Korean-style garlic arrows is that you should not overcook them in the pan, otherwise they will turn into porridge.

Ingredients:

arrows – 300 g;
vinegar – 250 ml;
sugar – 3 tsp;
soy sauce – 0.5 tsp;
seasonings - ground ginger, coriander, mustard beans, chili pod, pumpkin seeds, allspice peas, cloves.

Preparation

Cut the arrows, fry, add the remaining ingredients.
Keep the arrows on the stove until dark olive color. Cool and serve.

You can treat yourself to a spicy dish not only in the summer, but also in the cold season, if you make Korean-style garlic arrows for the winter. They can be pickled, stored in jars and periodically used as an original snack or as a side dish for potatoes or rice. Each housewife takes a set of spices to suit her taste.

Ingredients:

arrows – 0.5 kg;
vinegar – 550 ml;
sugar – 4 tbsp. l.;
salt – 2 tbsp. l.;
seasonings - to taste;
pepper – 5 peas.

Preparation

Cut the arrows, combine with other ingredients and simmer until dark olive color.
Distribute into sterilized jars.

Korean-style garlic arrows with meat will be a tasty and high-calorie dish. They will turn out truly indescribable, thanks to the fact that pork or beef will be filled with garlic flavor and flavored with hot spices. Some housewives use a very unusual recipe for Korean garlic arrows; they are sweetened using honey or sugar.