My girlfriend bought me black garlic a while ago, but i don't know what the proper use of it is. I believe it's Korean, so I guess for use of Korean dishes, but what is the difference between it and white garlic?
it's not fermented, it's heated at a low temperature for a long period of time so that the amino acids and sugars in it produce complex new flavours. same process as you get in brown butter and coffee. you can do it yourself quite easily.
it tastes nothing like garlic, it isn't harsh like garlic but it's got a more bittersweet taste with a marmitey richness. it's really soft so easy to make pastes and sauces with. really good with seared or grilled meats, good on toast with plenty of butter, i like it in a romesco sauce
Make a "bet it all on black garlic burger"