Korean Steamed Whole Garlic
Maneul-jjim is a Korean steamed whole garlic dish where cloves are slowly braised in soy sauce, oligosaccharide syrup, and sesame oil until completely tender. The raw garlic's sharp bite disappears entirely with heat, transforming into a mellow sweetness with a creamy, almost buttery texture. The syrup creates a glossy coating on each clove, and the sesame oil wraps everything in a nutty fragrance. This banchan works as a side to grilled meats or as a drinking snack, offering all of garlic's depth without any of its usual pungency.
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Instructions
- 1
Peel the garlic cloves and trim root ends.
- 2
Steam garlic cloves for 8 minutes first.
- 3
Boil soy sauce, water, and syrup briefly in a pan.
- 4
Add steamed garlic and braise gently for 7 minutes.
- 5
Finish with sesame oil and sesame seeds.
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