Korean Garlic Recipes

Korean food is bold, spicy and deeply savoury, built on fermented chilli pastes and a balance of grilled meats with vivid banchan side dishes. When Korean cooks work with garlic, they reach for gochujang, gochugaru, soy, garlic, sesame oil and toasted sesame, and the techniques that come up most across these recipes are simmering, steaming, boiling and frying.

The aromatic foundation of savoury cooking almost everywhere — pungent raw, sweet and mellow when cooked. In this collection it's most often cooked with soy sauce, sesame oil, gochujang, gochugaru, toasted sesame seeds and scallions. The dishes here span korean classics ready in as little as 15 minutes to slower, more involved cooking that rewards a relaxed afternoon.