Garlic (minced) 다진 마늘
Garlic is one the most important ingredients in Korean cuisine. Most Korean recipes call for minced garlic as part of the seasoning. Whole garlic cloves are often used to make Korean broth, soups or stews. Koreans also enjoy pickled garlic as a side dish and grilled garlic with Korean BBQ and table cooking.
Garlic is known as one of the world's healthiest foods and is commonly used all around the world. Read about the health benefits of garlic here. Also, see how to get rid of garlic smell here.
Buy Korean ingredients online here.
Sourcing & Selecting
1 bulb (head) of garlic = 10 -12 cloves
1 small garlic clove = 1/2 tsp minced garlic
1 medium garlic clove =1 tsp minced garlic
Unbroken garlic bulbs: Put it in the net and keep it in cool (10ºC~15ºC ) and dry place away from direct sunlight. Can keep for up to 3 months.
Peeled garlic gloves: Seal and keep it in the refrigerator, but it will only last about 5-7 days.
Minced garlic: Seal and freeze it. Can keep for 3 months as long as it doesn't get freezer burns. (You can easily cut the frozen garlic with a kitchen knife. See below for instructions for making frozen garlic cubes.)
Soak garlic bulbs in water for 10-15 minutes. |
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Break garlic bulbs into cloves and peel each clove. Cut off the root. |
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Mince garlic with a knife, a garlic press or an electronic blender. |
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How do I make garlic cubes?
Ensure surfaces and kitchen tools you are using are clean and sanitized. Spread minced garlic on plastic wrap (1cm thick). Wrap it tight and put it in the freezer overnight. |
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Take it out of the freezer and leave it in room temperature for about 30 seconds or until it is just soft enough to cut. (Don’t leave it out too long. Once it becomes too soft it won’t cut nicely.) Cut the frozen minced garlic into cubes (1cm x 1cm x 1cm). |
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Put the garlic cubes in a container and keep it in the refrigerator. (1 cube = about 2 teaspoons) |
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