Garlic

Garlic is thought to have originated in Central Asia (Egypt has also been proposed) and appears in ancient Egyptian records; it reached Korea by way of China. It appears in the Dangun founding myth recorded in the 13th-century Samguk yusa, in which a bear becomes a woman after living on mugwort and garlic, and in the Samguk sagi. Some scholars suggest the plant in those earliest references may have been a native wild allium rather than modern cultivated garlic, but the records point to a very long history of use.

Korean growers distinguish cold-climate (hanji-hyeong) garlic, grown inland and valued for storage, from warm-climate (nanji-hyeong) types grown in the mild south. Seosan, Uiseong, Samcheok, Namhae and Goheung are among the best-known producing areas.

In the kitchen garlic is almost universal: minced into yangnyeom (seasoning pastes), pounded into kimchi paste, sliced into stews and pickled whole as maneul-jangajji. The Encyclopedia of Korean Culture also notes its traditional role in masking meat odors.

• Sulfur compounds: When garlic is cut or crushed, the compound alliin is converted to allicin, which gives garlic its sharp smell. These compounds are the subject of ongoing research.
• What research suggests: According to the U.S. National Center for Complementary and Integrative Health (NCCIH), garlic supplements may modestly lower total and LDL cholesterol and blood pressure in some people; evidence for other benefits is limited.
• Bleeding risk: NCCIH notes that garlic supplements may increase bleeding risk, which matters before surgery or for people taking anticoagulants or aspirin. Talk with a healthcare provider before using supplements.
• Digestive comfort: Raw garlic can cause bad breath, heartburn or stomach upset in some people.