Korean Black Garlic has long been prized in Asian cultures for its rich, smooth flavor. Black Garlic created when raw garlic is fermented in an environment with carefully controlled heat and humidity. This seasoning blend makes adding Black Garlic to recipes easier and more convenient.

Great substitute for a traditional Korean meat marinade with flavors of soy, sugar, sesame, garlic and ginger.

• Full of rich, umami-packed, earthy balsamic and molasses flavors provided by the black garlic powder
• Caramelizes on meat as it is grilled, roasted or broiled
• Presents a round, pronounced sweetness typical of Korean barbecue

Suggested Uses

• Add to marinades to add dimension to beef, lamb or pork
• Sprinkle on roasted meats
• Add to soups and stews
• Give a rich, earthy fullness to whole grains like barley, farro or grano

Basic Preparation

Ready to use. Add to taste.

Recipe: BLACK GARLIC GLAZED SWORDFISH

INGREDIENTS

Makes 4 servings

4 Swordfish Steaks, about 1 1/2 pounds total

2 Tablespoons 1890 Korean Black Garlic Seasoning

1 Teaspoon 1890 Japanese Toasted Sesame Oil

1 Teaspoon Soy Sauce

1 Teaspoon Sherry Wine

DIRECTIONS

Place swordfish steaks and remaining ingredients in zip plastic bag. Squeeze out excess air before sealing. Allow fish to marinate for 1 hour in refrigerator.

Heat medium skillet, or one large enough to hold all 4 pieces of fish, to medium-high. Add swordfish steaks and cook for 2 minutes. Flip steaks over and add marinade to pan. Continue cooking until steaks are nicely glazed, about 3 to 4 minutes.