Hi Lily! Hmm.. it is usually pinkish and the top layer may often turn yellow which you should discard and eat the pink layer below. But you are saying it’s gray?? Did you add a lot of salt? Did you store it in the fridge? If the answer to any of these 2 questions is a no, it may have gone bad. Does it smell foul? If it smells really awful (like dirty socks), it’s prob. not good. As for storing the saewoojeot in the freezer, sure, you can divide them into little bags or actually you can just use a freezer container since it will actually not freeze due to the high salt content. Hope this helps!! Thank you for asking~

Thanks! That’s exactly what I wanted to know. The oil would make Dorot garlic unsuitable for miso soup.

Would you happen to know where I might find a good recipe for vegetarian Chajang Myun? I use Boca crumbles—Whole Foods marinated garlic seitan works even better, but it’s not as easy to have on hand.

hi! I was referring mostly to the bottled ones. Dorot frozen garlic cubes is fine and in terms of flavor, prob. is similar to home made frozen garlic. The only thing is that Dorot garlic has added oil and salt which you may not always want in your food. 😉 Hope this helps!

http://mydorot.com/?CategoryID=167&ArticleID=300

Hi! Sounds like a wonderful class!! Are you planning to buy the items from the market the day before and serve? Or are you talking about food items to suggest to parents to buy and bring? Also, does your market have a Korean deli (freshly made foods like korean sushi(kimbap))?
If you can give me a bit more detail, I would be happy to suggest items to you. Thank you for asking!

Hello Carlo’s Chef
Thanks for asking! Yes, I peel about 1 to 1 1/2 C of garlic cloves (approx 3 large bulbs or 5 small bulbs) which fills up a quart size bag. The thickness of the flattened out garlic just depends on how much garlic you have. The thickness doesn’t matter too much since you will “score” the garlic to break into squares anyway.
When filling the bag, fill the bag with all of the garlic, close about 3/4 of the bag, put it on a flat surface and spread the chopped garlic out to fill up the bag. Once the garlic is totally flat, close the bag completely. Then “score” the garlic by pressing down and sliding across the bag with the edge of your hand (as if you’re doing a karate chop!) so that when it’s frozen, each square can easily break off. Make each square 1″x 1″. This should equal roughly to 1 -2 tsp of chopped garlic depending on the thickness. Freeze on a flat surface of course and when you need it, just take it out, break off enough squares without defrosting and put it right back in the freezer! Good luck!!

Thanks and keep the Tips coming!!!
-Carlo’s Chef