Last week I wrote about experimenting with aged black garlic for the first time after my friend Veronica gave me a few cloves to experiment with at home. I tried it in eggs, kung pao chicken, and just eating it straight. And today, black garlic soba noodles.
To recap, aged black garlic is a Korean ingredient that has gotten popular in recent years. Whole garlic cloves are fermented in machines to develop the black color and an earthy, tangy, and slightly sweet flavor. You can just eat the chewy cloves whole or chop them up and cook with them. (more…)