Korean Steamed Whole Garlic
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
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.
Read more
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. Placing a softened clove on a spoonful of rice is the simplest and most satisfying way to enjoy it.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Peel 220 g whole garlic cloves and trim only the root ends shallowly.
Do not soak them for long, because excess water weakens the seasoning; pat the cloves dry before cooking.
- 2Control
When the steamer is fully steaming, spread the garlic in a single loose layer.
Steam over medium heat for about 8 minutes, until the outside looks slightly translucent but the cloves still hold their shape.
- 3Control
Add 1.5 tablespoons soy sauce, 120 ml water, and 1 tablespoon oligosaccharide syrup to a pan.
Stir over medium-low heat and bring it just to a boil so the syrup dissolves evenly.
- 4Control
Add the steamed garlic to the sauce and reduce the heat to low.
Shake the pan occasionally and braise for about 7 minutes, until the cloves soften through without scorching on the outside.
- 5Control
Turn off the heat when the liquid reduces to large bubbles and the garlic looks glossy.
Check the bottom of the pan before it sticks, because the syrup can scorch quickly at the end.
- 6Finish
Add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, then fold gently.
Serve beside rice or grilled meat while the cloves are warm, handling them carefully so the softened garlic does not break apart.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Maneul-jjim turns the sharp punch of whole garlic cloves into a mild, syrupy soy sweetness.
- Finish cue
- Turn off the heat when the liquid reduces to large bubbles and the garlic looks glossy.
- Avoid this
- Avoid high heat; it can scorch the outside before the inside softens.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 6 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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