Type what you have

Ingredients

• ✓ garlic
• brown seaweed
• sesame oil
• beef top sirloin
• soy sauce
• salt
• water

Instructions

1. 1 Place seaweed into a bowl and cover with water. Soak until soft, 5 to 10 minutes. Drain and cut into 2-inch pieces.
2. 2 Heat sesame oil in a saucepan over medium heat. Add beef, 1/2 tablespoon soy sauce, and salt; cook and stir for 1 minute. Stir in drained seaweed and remaining 1 tablespoon soy sauce; cook, stirring frequently, for 1 minute.
3. 3 Pour in 2 cups water and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil again, then cover and reduce the heat. Simmer for 20 minutes. Season with salt before serving.

By Eunah Lee

Ingredients

• ✓ garlic
• napa cabbage
• sea salt
• fish sauce
• green onion
• onion
• white sugar
• ginger
• chile powder

Instructions

1. 1 Cut cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place cabbage into large resealable bags; sprinkle salt evenly over leaves to coat. Use your hands to rub salt into cabbage. Seal the bags and leave at room temperature for 6 hours.
2. 2 Rinse cabbage leaves under cold water, at least 2 to 3 times, to remove most of the salt; drain and squeeze out any excess liquid.
3. 3 Place rinsed cabbage in a large container with a tight fitting lid. Stir in fish sauce, green onions, white onion, garlic, sugar, and ginger. Sprinkle Korean chile powder over mixture.; wear plastic gloves to protect your hands and rub chile powder into cabbage leaves until evenly coated.
4. 4 Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

By GochisosamaDeshita

Ingredients

• ✓ garlic
• chinese cabbage
• salt
• green onion
• chili powder
• ginger root
• soy sauce
• white wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
2. 2 After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

By ERLENSEE_GERMANY

Ingredients

• ✓ garlic
• hanger steak
• water
• soy sauce
• green chile pepper
• onion
• green onion
• white sugar
• corn syrup
• rice wine
• red chile pepper
• egg

Instructions

1. 1 Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain.
2. 2 Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more.
3. 3 Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs.
4. 4 Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed.
5. 5 Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.

By mykoreaneats

Ingredients

• ✓ garlic
• napa cabbage
• radish
• salt
• onion
• ginger
• rice vinegar
• water
• persimmon
• cucumber
• green onion
• red pepper flakes

Instructions

1. 1 Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
2. 2 Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
3. 3 Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
4. 4 Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

By henry

Ingredients

• ✓ garlic
• kirby cucumber
• water
• sea salt
• red pepper flake
• water
• fish sauce
• white sugar
• ginger
• fermented shrimp
• garlic chive
• radish
• sesame seed

Instructions

1. 1 Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
2. 2 Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
3. 3 Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
4. 4 Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

By mykoreaneats

Ingredients

• ✓ garlic
• salt
• napa cabbage
• jujube
• water
• fermented shrimp
• scallion
• ginger
• radish
• chestnut
• pear
• carrot
• red chile pepper
• green chile pepper
• brown sugar
• salt

Instructions

1. 1 Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water.
2. 2 Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices.
3. 3 Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth.
4. 4 Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated.
5. 5 Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl.
6. 6 Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

By mykoreaneats

Ingredients

• ✓ garlic
• kale
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
4. 4 Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.
5. 5 Enjoy!

By WHIRLEDPEAS

Ingredients

• ✓ garlic
• cauliflower
• cream cheese
• seasoned salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water until tender, about 6 minutes; drain. Pat cauliflower dry with paper towel to remove as much moisture as possible.
2. 2 Blend cauliflower, cream cheese, garlic, and seasoned salt in a food processor until mostly smooth.

By catiebrooke

Ingredients

• ✓ garlic
• butter
• button mushroom
• radish green

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
2. 2 Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• salt
• broccoli
• olive oil
• red wine vinegar
• mustard
• parmesan cheese

Instructions

1. 1 Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

By ESJESSI

Ingredients

• ✓ garlic
• artichoke
• lemon juice
• bay leaf

Instructions

1. 1 Cut and discard stems from artichokes, making sure bottoms of each artichoke are flat. Cut and discard top 1 inch (or so) of each artichoke. Snip thorny ends from each artichoke leaf with a pair of kitchen scissors.
2. 2 Fill bottom of a pot with about 2 inches of water; add lemon, garlic, and bay leaf. Place a steamer basket in the pot, making sure the water does not flow over the bottom of the steamer basket.
3. 3 Place artichokes in the basket, resting on flattened bottoms.
4. 4 Bring water to a boil, cover the pot, and cook until leaves can be easily pulled from artichokes, 20 to 30 minutes.

By Kelly

Ingredients

• ✓ garlic
• basil
• black pepper
• butter

Instructions

1. 1 Place basil, garlic, and pepper to the bowl of a food processor. Process until leaves and garlic are finely chopped.
2. 2 Add butter and process until just combined. Spoon into a container with a tight-fitting lid. Refrigerate until firm.

By Janis Dee

Ingredients

• ✓ garlic
• peanut oil
• salt
• paprika
• cauliflower

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Cut garlic in half and smash with the blade of a knife. Place in a bowl with oil, salt, and paprika. Add cauliflower and toss to coat.
4. 4 Place coated cauliflower in the basket of the air fryer and cook to desired crispness, about 15 minutes, shaking the basket every 5 minutes.

By Bren

Ingredients

• ✓ garlic
• green bean
• bacon
• soy sauce
• brandy
• heavy cream
• brown sugar

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until bright green and tender, yet firm to the bite, about 7 minutes. Drain in a colander.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
3. 3 Turn heat to medium and sauté garlic in the bacon grease until fragrant, about 30 seconds.
4. 4 Adjust heat, and add soy sauce, brandy, cream, and brown sugar. Cook until liquid starts to bubble and thicken, 3 to 5 minutes. Remove from heat.
5. 5 Add green beans to sauce in skillet and stir to coat. Serve immediately and top with cooked bacon.

By thedailygourmet

Ingredients

• ✓ garlic
• chickpea
• arugula
• feta cheese
• parmesan cheese
• olive oil
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

Ingredients

• ✓ garlic
• sweet potato
• butter
• basil
• thyme

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Transfer potatoes to a large bowl; add butter, garlic, basil, and thyme. Use a potato masher to mash until smooth.

By Master Chef

Ingredients

• ✓ garlic
• cooking spray
• butter
• zucchini
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat. Lightly grease a 9x12-inch foil pan with cooking spray.
2. 2 Mix butter and garlic together in a bowl.
3. 3 Lay zucchini slices in rows in the prepared pan, overlapping if necessary. Brush garlic butter on each slice and sprinkle with Parmesan cheese.
4. 4 Place the pan on the preheated grill and cook until cheese is melted and zucchini is tender, 12 to 15 minutes.

By Ann

Ingredients

• ✓ garlic
• potato
• onion
• salt
• peppercorn
• all-purpose flour
• egg
• olive oil

Instructions

1. 1 Place potatoes, onion, garlic, salt, ground peppercorns, flour, and eggs into a bowl. Fold the mixture together with a rubber spatula, breaking up any large potato chunks, until ingredients are evenly mixed.
2. 2 Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
3. 3 Form latke dough into 3-inch diameter balls and flatten into 1-inch thick rounds.
4. 4 Working in batches, place latkes in hot oil and cook until edges are golden brown, 3 to 5 minutes. Flip latkes using a slotted spoon and cook until crisp, 2 to 3 minutes more. Transfer to a paper towel-lined plate to cool.

By Bronson McKinley

Ingredients

• ✓ garlic
• water
• pinto bean
• salt
• canola oil

Instructions

1. 1 Combine water, pinto beans, and garlic in a large pot and cover. Cook over low heat for 5 1/2 hours. Stir in salt and continue cooking until beans are very soft, about 30 minutes more, adding more water if needed during the cook time to ensure the beans remain covered.
2. 2 Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

By Fred Guevara

Ingredients

• ✓ garlic
• canola oil
• butter
• lemon juice
• dill weed
• salt
• black pepper
• potato

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, stir together canola oil, melted butter, lemon juice, garlic, dill, salt, and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
3. 3 Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

By Laura

Ingredients

• ✓ garlic
• artichoke
• butter
• salt
• pepper

Instructions

1. 1 Fill the pan with enough water to cover bottom. Bring to a boil over medium heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves; season with salt and pepper.
2. 2 When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam until tender, about 25 to 30 minutes.

By Shai

Ingredients

• ✓ garlic
• yellow squash
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut squash horizontally into 1/4-inch to 1/2-inch thick slices so that you have nice long strips that won't fall through the grill.
3. 3 Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush slices of squash with garlic oil and season to taste with salt and pepper.
4. 4 Grill squash slices for 5 to 10 minutes per side, or until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

By Sarah Stephan

Ingredients

• ✓ garlic
• butter
• oyster mushroom
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat.
2. 2 Add mushrooms and garlic in an even layer, making sure to not overcrowd.
3. 3 Cook for 5 minutes undisturbed. Season with salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• water
• quinoa
• lemon
• parsley
• basil
• roasted red pepper and garlic seasoning blend

Instructions

1. 1 Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.

By MellyG

Ingredients

• ✓ garlic
• green bean
• soy sauce
• garlic chili sauce
• honey
• canola oil

Instructions

1. 1 Gather the ingredients.
2. 2 Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
3. 3 In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
4. 4 Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

By COOKOFTHEHOUSE

Ingredients

• ✓ garlic
• olive oil
• balsamic vinegar
• salt
• cauliflower

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together olive oil, balsamic vinegar, salt, and garlic in a bowl. Add cauliflower and toss to coat. Spread mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, stirring occasionally, about 20 minutes.

By hike4diamonds

Ingredients

• ✓ garlic
• hoisin sauce
• soy sauce
• sesame oil
• green bean

Instructions

1. 1 Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
2. 2 Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
3. 3 Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
4. 4 Saute until desired doneness, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ garlic
• water
• bay leaf
• salt
• artichoke
• lemon juice

Instructions

1. 1 Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
3. 3 Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

By Fioa

Ingredients

• ✓ garlic
• sesame oil
• soy sauce
• ginger
• shishito pepper
• salt

Instructions

1. 1 Whisk together sesame oil, soy sauce, ginger, and garlic in a large bowl. Add shishito peppers and toss to combine. Let marinate for 15 to 20 minutes, tossing occasionally.
2. 2 Preheat an outdoor grill for medium-high heat and heat a grill pan on the grates.
3. 3 Remove peppers from marinade, letting excess marinade drip back into the bowl. Place peppers on the preheated grill pan and cook, tossing every 1 to 2 minutes, until evenly charred, 5 to 7 minutes.
4. 4 Return charred peppers to the bowl with marinade and toss to coat. Sprinkle with salt and serve.

By France Cevallos