Why Do Koreans Eat So Much Garlic?

Why Do Koreans Eat So Much Garlic?

If you’ve ever had a proper Korean meal — whether it’s bulgogi, kimchi stew, or K-BBQ — you’ll notice that garlic is a key player. Raw, roasted, fermented, or blended into sauces, garlic is used in many different forms. Koreans love garlic, and there’s a long list of reasons why!

A Bold Flavour Booster

Garlic adds a distinct, bold flavour that really brings a dish to life. It’s sharp when raw, mellow when cooked, and plays an essential role in everything from kimchi to dipping sauces. Korean cuisine is all about balance, and garlic helps create that perfect harmony of spicy, salty, tangy, and umami. At Numaru, we don’t shy away from using garlic. Our marinades, soups, and house-made kimchi all rely on garlic to elevate the flavours, giving them that unmistakable depth.

Health Benefits

Many Koreans swear by garlic’s health benefits, especially during the colder months or flu season. And modern science backs up a lot of these claims! Packed with antioxidants, garlic is believed to boost the immune system, reduce inflammation, and support heart health. It’s also thought to help lower blood pressure and cholesterol levels, making it a popular choice for those looking to maintain a healthy lifestyle. Many cultures, including Korean, have used garlic for centuries not just as a food ingredient, but as a natural remedy for various ailments.

A Vital Ingredient for Fermentation

Garlic also plays a crucial role in fermentation. It helps kimchi reach its full flavour potential while adding to its digestive benefits. Without garlic, fermented dishes would lack that signature depth and complexity.

A Perfect Pairing for Samgeopsal

One of the best ways to enjoy garlic is at Korean BBQ, especially with samgeopsal (grilled pork belly). The richness of the pork fat pairs perfectly with garlic, which cuts through the fattiness and adds a satisfying sharpness. It’s a perfect balance of flavours. In fact, garlic is often served alongside samgeopsal and other meats, making it an essential part of the experience. But the real magic happens when you make a ssam (wrap). You take a fresh lettuce leaf, add grilled meat, a slice of garlic, some ssamjang (fermented soybean paste), and maybe a bit of kimchi. You fold it up into a little package and enjoy the combination of flavours all in one bite.

There’s Some Folklore Behind It Too!

In Korean mythology, garlic is tied to the story of Dangun, the legendary founder of Korea’s first kingdom, Gojoseon. According to the myth, a bear and a tiger prayed to become human. They were told to eat only garlic and mugwort and stay in a cave for 100 days. The tiger gave up, but the bear persevered and was transformed into a woman. She later married Hwanung, the son of the Heavenly King, and gave birth to Dangun, who went on to found Gojoseon. This myth highlights garlic’s ancient cultural significance, symbolising strength, endurance, and transformation!

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Koreans really do eat a lot of garlic — and for good reason. Try some Korean dishes that feature it at Numaru, and you’ll never look at garlic the same way again!

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