Crispy and Delicious Soy-Marinated Garlic Scapes
Crispy and Delicious Soy-Marinated Garlic Scapes
How to Make Long-Lasting Soy-Marinated Garlic Scapes: The Golden Ratio
I love side dishes made with garlic scapes, the flower stalks of garlic, which retain garlic’s abundant nutrients and can be used in various dishes! Today, I’ve made garlic scape jangajji (pickled vegetables) that can be stored for a long time once made. I’ll walk you through everything from the golden ratio for jangajji brine to preparing the garlic scapes. Let’s make this nutritious and flavorful soy-marinated garlic scape jangajji together, perfect for serving with grilled meats.
Garlic Scape Jangajji Ingredients- 1kg fresh garlic scapes
- 300ml water (1.5 cups)
- 300ml soy sauce (1.5 cups)
- 250ml sugar (approx. 1 cup)
- 250ml vinegar (1 cup)
- 50ml soju or cheongju (rice wine) (1/4 cup)
Cooking Instructions
Step 1
First, trim the fresh garlic scapes. The yellow parts at the tips are not spoiled but are a sign of good sun exposure, so just trim off any unsightly bits. Longer, plump scapes are generally softer and tastier. Trim them neatly around the flower bud area on the stems for easier preparation.
Step 2
Trim about 1cm off the tips of the prepared garlic scapes for a clean finish. This will result in a more refined-looking jangajji.
Step 3
Cut them into bite-sized pieces. Slicing them to a consistent length of about 5-6cm will help the brine penetrate evenly, making the jangajji even more flavorful.
Step 4
Now, let’s wash the garlic scapes thoroughly. Fill a bowl with plenty of water and add 1-2 tablespoons of vinegar. Submerge the garlic scapes for about 10 minutes, then gently shake them to wash. This method effectively removes dirt and impurities, ensuring hygienic preparation.
Step 5
After washing, place the garlic scapes in a colander and let them drain for at least half a day to remove excess moisture. Since jangajji is a preserved food, any remaining moisture can cause it to spoil quickly. Thoroughly drying the scapes is key to enjoying delicious and safe jangajji.
Step 6
Now, let’s make the delicious soy brine that will determine the flavor of your garlic scape jangajji! In a pot, combine 300ml water, 300ml soy sauce, and 250ml sugar. Heat over medium-low heat, stirring gently until the sugar is completely dissolved and the mixture comes to a simmer.
Step 7
Once the brine starts to bubble gently, turn off the heat. This simmering process helps the flavors meld together beautifully.
Step 8
With the heat off, stir in 250ml of vinegar and 50ml of soju or cheongju. Adding vinegar while boiling can cause its tangy flavor to dissipate, so it’s best added at the end after turning off the heat. This preserves the crispiness and refreshing aroma of the garlic scapes. And just like that, your simple jangajji brine is ready!
Step 9
Arrange the drained garlic scapes neatly into your chosen storage container. Then, immediately pour the hot soy brine over the scapes. Pouring the hot brine over them helps to cook the scapes slightly, maintaining their crispiness and enhancing the flavor of the jangajji.
Step 10
Finally, gently press down on the garlic scapes to ensure the brine saturates them evenly. Let the jangajji sit at room temperature for about 3 days to ferment, then store it in the refrigerator to enjoy. This crispy, sweet, and tangy garlic scape jangajji is a perfect summer side dish and pairs exceptionally well with grilled meats. It’s also delicious tossed with gochujang (chili paste) for a different flavor profile. By making this jangajji with fresh, in-season garlic scapes, you can enjoy their abundant nutrients all year round. I highly recommend making this at this time of year!
