src=”http://www.linksalpha.com/social?blog=Seoul+Eats&link=http%3A%2F%2Fwww.seouleats.com%2F2010%2F08%2Fblack-garlic-pastry%2F&title=Black+Garlic+Pastry&desc=Uiseong+Black+Garlic+PastryHam+and+Cheese+and+Black+Garlic+in+Korea+doesn%27t+need+to+be+refridgeratedWhere%27+the+Black+Garlic%3F+It+tasted+like+ketchup+with+spam+with+garlic+powder.+Damn…fell+for+the+marketing.&fc=333333&fs=arial&fblname=like&fblref=facebook&fbllang=en_US&fblshow=1&fbsbutton=0&fbsctr=1&fbslang=en&fbsendbutton=0&twbutton=1&twlang=en&twmention=seouleats&twrelated1=seouleats&twrelated2=dustinmcole&twctr=1&lnkdshow=noshow&lnkdctr=1&buzzbutton=0&buzzlang=en&buzzctr=1&diggbutton=0&diggctr=1&stblbutton=0&stblctr=1&g1button=1&g1ctr=1&g1lang=en-US”>
 |
| Uiseong Black Garlic Pastry |
 |
| Ham and Cheese and Black Garlic in Korea doesn’t need to be refridgerated |
Where’ the Black Garlic? It tasted like ketchup with spam with garlic powder. Damn…fell for the marketing.
About the Author
More articles by Daniel »
another Korean pastry failure
For real!
Wow, nice recipe! I am a garlic lover but the black garlic is new to me, got to give it a try. You have a wonderful blog, I am always looking for healthy vegetable dishes to cook and I am glad I stumbled upon your blog.
I've bought a big ceramic/pot type dish, how do I make the pastry lid stick to the dish and not come off in the oven? It's for a dinner party so I want it to look good! Any tips.
Hello I am looking for a quick and easy recipe for a garlic saue to pour pasta for a quick meal. thanks.