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Posted by on Jan 7, 2010 in Korean Food, Recipes | 6 comments

Recipe: Korean black garlic linguini

Recipe: Korean black garlic linguini

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Korean black garlic
(photo by Tammy)

Korean black garlic does appear to be one of the big trends coming into 2010. The St. Louis Post-Dispatch, 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.

Korean black garlic linguini
(photo by Tammy)

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


  1. Cook pasta according to package instructions.
  2. 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.)
  3. Drain and rinse pasta. Toss with garlic, olive oil, salt and pepper.
  4. Garnish with toasted sesame seeds
  5. Serve warm.


  1. A really interersting ingredient, I have never heard of black garlic. I like how you used it in this recipe. I shall keep my eyes open for it.

  2. This is interesting. NOt seen any around here in yet but I am sure I can find some if I look hard enough. By the way, I saw some black salt today. Need to investigate more.

  3. Huh, I never thought about there being so few black foods in nature, but it's true. This definitely looks interesting!

  4. I keep reading about black garlic, but haven't ever tasted it. We're growing tons of garlic, so I'm going to try to find a recipe to make our own next spring. Much better than paying $28/pound! We'll circle back to your pasta recipe in about 5 months if things go according to schedule.

  5. Yikes, it's black!

  6. ooh, I got a couple of bulbs at the Fancy Food Show last month and have no idea what to do with it. I'll give this a try, looks good.

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