Spicy Stir-Fried Garlic Scapes (Gochujang Garlic Scapes)
Spicy Stir-Fried Garlic Scapes (Gochujang Garlic Scapes)
Delicious Gochujang Marinated Garlic Scapes Recipe – A Perfect Side Dish for Spring!
Introducing a nostalgic side dish that my mother used to make during my childhood: Gochujang Marinated Garlic Scapes. Even though I wasn’t fond of garlic itself back then, I absolutely loved these garlic scapes coated in a flavorful sauce – a true taste of my mom’s cooking! That’s why whenever garlic scapes are in season, I always buy them to make various dishes, including this delicious stir-fry, pickles, and more. While garlic scapes are available year-round, fresh Korean ones are in season from spring to June. Why not make the most of the remaining season with these nutrient-rich and crunchy garlic scapes? Today, I’ll guide you step-by-step on how to make ‘Gochujang Marinated Garlic Scapes,’ featuring a delightful spicy-sweet gochujang sauce that perfectly complements their crisp texture. This dish is an excellent accompaniment to rice and a wonderful addition to lunchboxes. Let’s create this healthy and special side dish together!
Main Ingredients- 300g Garlic Scapes
- 1L Water (for blanching)
- 1 Tbsp Coarse Sea Salt (for blanching)
Seasoning- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 2 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 2 Tbsp Maesil Cheong (plum extract)
- 1 Tbsp Sugar
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 2 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 2 Tbsp Maesil Cheong (plum extract)
- 1 Tbsp Sugar
Cooking Instructions
Step 1
I’ve made various side dishes with garlic scapes this year, but the ones my parents grew themselves were especially fresh and wonderful. Their homegrown scapes had very few yellow leaves, making them much easier to prepare. The yellow leaves at the tip are a natural sign of sun exposure, so just trim them off. You’ll also find small white flower buds along the stalks; it’s best to trim around these buds, as they make the scapes look nicer and easier to eat.
Step 2
Gather the trimmed garlic scapes and cut off about 1-2 cm from the very tip for a clean finish. Then, cut them into bite-sized pieces, about 5-6 cm long. Your preparation is now complete!
Step 3
Place the cut garlic scapes in a bowl of running water and gently swish them around to wash them clean. Since they will be blanched later, a light rinse to remove any dirt or debris is sufficient at this stage.
Step 4
Bring 1 liter of water to a rolling boil in a pot. Once boiling, add 1 tablespoon of coarse sea salt. Adding salt not only brightens the color of the garlic scapes but also helps maintain their crisp texture.
Step 5
Add the prepared garlic scapes to the boiling salted water and blanch them for just about 30 seconds. The crispness of the garlic scapes largely depends on this blanching time. If you prefer a softer texture, you can extend the time slightly, but for a truly crisp bite, don’t go beyond 30 seconds. Be careful not to overcook them, as they can become mushy.
Step 6
Immediately after blanching, drain the garlic scapes and rinse them under cold running water to cool them down. This ‘cold shower’ stops the cooking process, helping to preserve their delightful crunch.
Step 7
Now, let’s make the flavorful sauce! In a wide pan, combine 3 tablespoons of gochujang, 2 tablespoons of gochugaru, 2 tablespoons of soy sauce, 2 tablespoons of oligodang, 2 tablespoons of maesil cheong, and 1 tablespoon of sugar. (Note: Gochujang was missing from the photo, but be sure to include it!) Stir everything together and bring it to a gentle simmer over medium-low heat, allowing the flavors to meld.
Step 8
Once the sauce is simmering, add all the blanched garlic scapes (drained of excess water) to the pan.
Step 9
Reduce the heat to low and gently toss the garlic scapes in the sauce until they are evenly coated. Stir-frying for too long can make them soft, so quickly mix them until the sauce adheres well – this is key!
Step 10
Finally, stir in 1 tablespoon of sesame oil for a nutty aroma and a sprinkle of sesame seeds to finish. Unlike soy sauce-braised garlic scapes, this gochujang version offers a wonderfully crisp texture and a perfectly balanced spicy-sweet flavor. Enjoy this delicious side dish made with seasonal garlic scapes, and have a healthy and delightful meal!
