Recipe: Korean black garlic linguini
Korean black garlic does appear to be one of the big trends coming into 2010. The St. Louis Post-Dispatch, AZCentral.com and the Philadelphia Inquirer have written articles this week buzzing over Korean black garlic. (The PI article also has several recipes to go along with it — score!)
Black foods are quite exotic to me, because they’re so rare in nature. I was equal parts scared and excited about buying some Korean black garlic online to play with it in my kitchen.
However, it’s not cheap, averaging $28 a pound.
What does black garlic taste like? Well, it has a flavor similar to balsamic vinegar, with the combination of sweet and tangy. That might explain why it blends so well with the olive oil. Like mushrooms, they have a lot of umami.
Here’s a simple pasta sauce recipe — maybe too simple — so the umami-heavy, wonderfully colored Korean black garlic is not obscured. This is not a spicy recipe. Feel free to add more black garlic if you like.
16 ounces linguini noodles
1/4 to 1⁄2 cup extra virgin olive oil (use the best you can afford)
3 cloves Korean black garlic, minced
toasted sesame seeds for garnish
salt and pepper to taste
- Cook pasta according to package instructions.
- Saute garlic in a dab of olive oil just until you start to smell the hint of garlic in the kitchen. (Do not fully brown the garlic, or it may taste bitter.)
- Drain and rinse pasta. Toss with garlic, olive oil, salt and pepper.
- Garnish with toasted sesame seeds
- Serve warm.