Korean Soy-Braised Whole Garlic
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Simmered slowly in soy sauce, whole peeled garlic loses almost all of its raw bite and turns soft and fluffy inside, while corn syrup gives the outside a shiny glaze.
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High heat for too long only toughens the surface. After the first boil, the pot drops to medium-low and stays uncovered. Once tender, the cloves crush easily, which is why they are turned only once or twice.
Ingredients
Instructions
- 1
Rinse 200 g peeled whole garlic cloves under running water two or three times, rubbing off any residue.
Pick out badly bruised cloves, then drain well in a colander so excess water does not dilute the braising sauce.
- 2
Place the drained garlic in a small pot with 3 tablespoons soy sauce, 1 tablespoon sugar, and 150 ml water.
Spread the cloves in an even layer, making sure they are mostly submerged for even seasoning.
- 3
Set the pot over high heat until bubbles rise around the edges, then stir once to dissolve the sugar.
Do not keep it boiling hard for long, because the outside can toughen before the center softens.
- 4
Reduce to medium-low heat and braise uncovered for 18 to 20 minutes.
Turn the cloves once or twice while cooking so the soy sauce color and seasoning soak in evenly on all sides.
- 5
When a chopstick slides into the center of a clove without resistance, add 2 tablespoons corn syrup.
Simmer on low heat for 3 to 5 minutes, gently shaking the pot until the sauce turns glossy and coats the garlic.
- 6
Turn off the heat and drizzle in 1 teaspoon sesame oil, tossing gently so the soft cloves stay whole.
Let the garlic cool briefly, transfer to a dish, and spoon the remaining glossy sauce over the top.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
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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 2026-07-22