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| Uiseong Black Garlic Pastry |
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| 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
Daniel
Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.
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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.