Break the garlic and separate each clove. Peel off the outer layer and
clean the inside with water. Pat dry with a paper towel and thinly slice
with a knife.
Because
Korean cooking uses minced garlic very often, Koreans will mince a lot
of garlic at once by using a food processor. The minced garlic is then
kept in a jar in the refrigerator and used when needed. To store the
minced garlic even longer, tightly wrap it in plastic and leave it in
the freezer; it will last more than six months!
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