The Garlic DNA: Why Koreans Eat More Garlic Than Any Other Nation on Earth
Introduction: A "Little Bit" of Garlic?
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When celebrity chef John Torode visited South Korea for a BBC MasterChef special, he witnessed a culinary practice that left him in a state of shock. He observed a Korean chef adding what they described as "a little bit" of minced garlic to a dish—which, in reality, was equivalent to two entire heads of garlic in a Western recipe.
In most world cuisines, garlic is a spice or a seasoning. in South Korea, garlic is functionally a vegetable. It is consumed in quantities that are globally unparalleled, integrated into nearly every soup, stew, side dish (Banchan), and even eaten raw during BBQ sessions. To understand the Korean palate is to understand the pungent, spicy, and soul-affirming power of the garlic bulb.
1. The Statistical Reality: #1 in the World
The numbers are staggering. South Korea consistently ranks #1 in per capita annual garlic consumption globally, far outstripping countries like Italy or China. This national obsession has led to unique agricultural developments, such as the cultivation of "Elephant Garlic"—a variety that is ten times larger than a standard bulb and specifically designed for the high-volume Korean kitchen.
Koreans don't just eat garlic; they process it in every conceivable form:
- Fermented: Pickled in soy sauce for months (Ma-neul-jang-aj-ji).
- Raw: Sliced and placed on a lettuce wrap with grilled pork (Samgyeopsal).
- Minced: Used as the primary "Base Flavor" (Giche-mat) for all Korean soups.
2. Mythical Roots: The Bear, The Cave, and the DNA
Why is garlic so deeply ingrained in the Korean psyche? The answer lies in the Dangun Myth, the foundational story of the Korean people. According to legend, a bear and a tiger lived in a cave and prayed to the god Hwanung to become human. The god gave them a challenge: stay in the dark cave for 100 days eating only mugwort and garlic.
The tiger, lacking the necessary endurance, gave up and fled. The bear, however, persevered. After eating nothing but garlic and mugwort in the darkness, the bear was transformed into a beautiful woman, Ungnyeo. She married Hwanung and gave birth to Dangun, the legendary founder of Gojoseon, the first Korean kingdom. Consequently, Koreans jokingly (and somewhat accurately) claim that they have "garlic in their DNA." Garlic is seen as a symbol of endurance, suffering, and transformation.
3. The Gastronomic Science of the Korean Palate
Garlic serves a specific function in the "Umami" of Korean food. It provides a "punch" that balances the richness of fermented pastes like Gochujang and Doenjang. Furthermore, garlic's health benefits—high in Allicin and antioxidants—align with the Korean concept of "Yak-sik-dong-won" (Medicine and food come from the same source). To eat garlic is to protect the body against the harsh winters of the peninsula.
Conclusion: The Scent of a Nation
Garlic is the invisible thread that connects a modern skyscraper in Seoul to a prehistoric cave in the myths of Dangun. It is the flavor of survival and the scent of national identity. If a dish doesn't smell like garlic, to a Korean, it simply isn't finished.
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Video Insight: The Power of Garlic
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