A Jinju specialty where whole garlic cloves are roasted until golden and sweet, then stir-fried with pork and vegetables in a savory soy-sesame sauce.
Jinju gunmanul bokkeum (진주 군만울 볶음) showcases one of the most distinctive techniques in South Gyeongsang Province cooking: the dry-roasting of whole garlic cloves (gunmanul literally means 'roasted garlic') until they become sweet, golden and buttery inside, transforming pungent raw garlic into an entirely different ingredient. Jinju, located in South Gyeongsang Province (Gyeongnam), is historically one of Korea's most important agricultural cities, famous for its garlic cultivation in the Namgang River basin. The dish uses this regional garlic pride as its centerpiece — whole cloves are roasted in a dry skillet until caramelized on the outside and creamy on the inside, then stir-fried with thinly sliced pork, peppers and vegetables in a savory sauce of soy sauce, sesame oil and a touch of gochugaru. The roasted garlic cloves retain their shape but yield under the slightest pressure, releasing their sweet, concentrated flavor into every element of the dish. It's a stir-fry that rewards patience with depth that no raw or pre-minced garlic can replicate.
Serves 3
Place whole peeled garlic cloves in a dry skillet over medium-low heat. Roast without oil, shaking the pan occasionally, 10–12 minutes until golden-brown on the outside and soft when pressed. Remove and set aside.
Patience is key — low heat converts the garlic's sharpness into sweetness. Don't rush with high heat, which browns the outside before the inside softens.
Combine soy sauce, oyster sauce, gochugaru, sugar and sesame oil in a small bowl.
Heat vegetable oil in a wok over high heat. Add pork and stir-fry 3 minutes until cooked through and starting to brown at the edges.
Add green and red peppers. Stir-fry 2 minutes. Add the roasted garlic cloves and pour in the sauce. Stir-fry 2 minutes until everything is evenly coated and the sauce has reduced slightly.
Add green onions, toss together, and remove from heat. Drizzle with additional sesame oil if desired. Garnish with sesame seeds.
The garlic cloves should be roasted very slowly until truly soft inside — press one between your fingers to test before removing from heat.
Jinju is famous for its deep purple garlic variety (hanson garlic), which has a slightly milder, nuttier flavor — seek this out at Korean grocery stores if available.
Don't add the roasted garlic too early in the stir-fry or the soft cloves will break up — add them in the last 2 minutes.
Gunmanul with seafood: substitute pork with shrimp and squid for a lighter, coastal-style version.
Vegetarian gunmanul: use tofu and extra mushrooms instead of pork; increase soy sauce by 1 tablespoon.
Refrigerate up to 2 days. The roasted garlic continues to soften overnight. Reheat in a hot skillet over medium heat. Serve with freshly cooked rice.
Jinju has been an important garlic-producing region in Gyeongnam for centuries, with the Namgang River basin's soil providing ideal conditions for the prized Jinju garlic varieties. Gunmanul bokkeum is a traditional home-cooking dish that showcases the local agricultural pride in Jinju's garlic and reflects the Gyeongnam tradition of using full cloves rather than minced garlic as an ingredient in its own right rather than merely a flavoring.
Yes, but check that the cloves are dry — excess moisture prevents proper roasting and causes steaming instead of caramelizing. Pat pre-peeled cloves dry with paper towels before roasting.
The outside should be golden-brown and the inside completely soft when pressed — similar to roasted garlic you'd squeeze from heads roasted in the oven. It takes patience at low heat; rushing with high heat burns the outside before the interior softens.
Yes — thinly sliced chicken thigh works very well. Reduce cooking time slightly as chicken thighs cook faster than pork shoulder.
Per serving (280g / 9.9 oz) · 3 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.