Inspired by a delightful dish at a restaurant, I decided to recreate this garlic soybean paste salad at home. The pungent raw garlic flavor is gently neutralized by a quick blanch in salted water, preserving its satisfying crunch and aromatic essence. The savory-sweet and slightly salty soybean paste dressing perfectly complements the garlic. This dish is a fantastic side, especially wonderful when paired with grilled meats or wrapped in fresh lettuce leaves (ssam), adding a refreshing contrast. Using oligosaccharide instead of sugar in the dressing helps the ingredients meld together harmoniously, preventing a watery or separated texture. I started with just 200g of garlic, but it was so delicious that we finished the entire plate between two people! The absence of spiciness makes it easy to enjoy a generous portion. Garlic is renowned as one of the world’s top superfoods, packed with health benefits. Its key compound, allicin, is known for its anti-cancer, anti-inflammatory, and antibacterial properties, with similar benefits whether consumed raw or cooked. There’s a charming Korean saying that ‘one must eat garlic frequently to avoid turning into a bear,’ so let’s enjoy this tasty garlic recipe for both health and happiness!