Korean Soy-Braised Whole Garlic
Peeled whole garlic cloves are simmered in a mixture of soy sauce and corn syrup until they turn glossy and deeply seasoned throughout. Raw garlic's sharp, pungent bite mellows completely during the slow braising, transforming into a gentle sweetness that merges with the soy sauce's salinity. The corn syrup reduces alongside the soy sauce, forming a lacquer-like glaze that clings to each clove and catches the light. Low heat is essential: cooking too fast browns the exterior while leaving the core hard and under-seasoned. With patience, the garlic softens to a texture resembling a roasted potato, yielding easily when pressed with chopsticks yet holding its shape on the plate. A final drizzle of sesame oil seals the surface with a warm, nutty aroma that completes the balance of salty, sweet, and rich. The finished jorim keeps well under refrigeration for over a week, making it a practical banchan to prepare in advance.
Adjust Servings
Instructions
- 1
Rinse peeled garlic cloves and drain.
- 2
Combine garlic, soy sauce, sugar, and water in a pot; bring to a boil.
- 3
Reduce to medium-low and simmer for 20 minutes.
- 4
Add corn syrup and simmer on low for 3-5 minutes until glossy.
- 5
Drizzle sesame oil to finish.
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