Garlic Clove (whole) 통마늘
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.
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Sourcing & Selecting
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 frozen garlic with a kitchen knife. Learn how to make preservative free garlic cubes here.
Soak garlic bulbs in water for 10-15 minutes.
Break garlic bulbs into cloves and peel each clove.