Spicy & Sweet Gochujang Pickled Garlic Scapes: A Year-Round Delight
Spicy & Sweet Gochujang Pickled Garlic Scapes: A Year-Round Delight
How to Make Gochujang Garlic Scapes Jangajji (Pickled Dish), Garlic Scape Recipes, Side Dish, Pickled Garlic Scapes
Introducing a unique twist on traditional pickled garlic scapes! This recipe features a delicious gochujang (Korean chili paste) marinade, offering a spicy and sweet flavor profile. It’s perfect as a long-lasting side dish for your pantry, lasting up to a year without becoming watery. Follow our detailed steps, from simple preparation to our special marinade secrets, to create this irresistible jangajji. Measurements are based on standard Korean measuring cups (200ml) and spoons (15ml).
Ingredients- 700g prepared garlic scapes
- 1 cup (200ml) gochujang (Korean chili paste)
- 7 Tbsp (100ml) anchovy sauce (fish sauce)
- 5 Tbsp (75ml) plum extract
- 7 Tbsp (100ml) corn syrup or rice syrup
Cooking Instructions
Step 1
When I see fresh garlic scapes at the market, I can’t resist buying them! For this recipe, we’ll use 700g after preparation. Look for scapes that are plump and tender.
Step 2
Let’s start by preparing the garlic scapes. Gently tap the bottom of the bundled scapes to even out the tips.
Step 3
The very ends can sometimes be dry or messy, so trim them slightly for a clean finish.
Step 4
Cut the garlic scapes into bite-sized pieces, about 4-5 cm (1.5-2 inches) long. This makes them easy for everyone to eat.
Step 5
Don’t discard the bulbous parts just below the cut ends, especially the flower bud sections; you can save these for other side dishes.
Step 6
Rinse the prepared garlic scapes thoroughly under cold running water 2-3 times. Then, soak them in water with 2 tablespoons of vinegar for about 5 minutes. This helps to mellow any sharp flavors and keep them fresh. After soaking, rinse again and drain well.
Step 7
Add 4 tablespoons of coarse sea salt to the drained garlic scapes and let them sit for about 20 minutes. This is not a deep salting, but rather a light seasoning to help draw out excess moisture and prepare them for pickling. This step is crucial to prevent watery jangajji.
Step 8
Rinse the salted garlic scapes lightly under water to remove excess salt, then drain them well in a colander.
Step 9
It’s vital to remove as much moisture as possible. Spread the garlic scapes on a clean kitchen towel or cloth and pat them dry thoroughly. Any remaining water can cause the jangajji to spoil quickly, so be meticulous with this step.
Step 10
Now, let’s make the delicious gochujang marinade. In a large bowl, combine 1 cup (200ml) of gochujang, 7 tablespoons (100ml) of anchovy sauce, and 5 tablespoons (75ml) of plum extract.
Step 11
Add 7 tablespoons (100ml) of corn syrup or rice syrup for sweetness and stir until well combined. You can also add 5 tablespoons of mirin or soju to help eliminate any raw smell and aid in fermentation.
Step 12
Add the well-drained garlic scapes to the gochujang marinade and mix gently until evenly coated. The light salting beforehand helps the marinade adhere better and prevents it from washing off. The addition of mirin/soju and the salting also act as natural preservatives.
Step 13
Transfer the well-coated garlic scapes into sterilized jars or containers. Your delicious Gochujang Pickled Garlic Scapes, a perfect year-round side dish, are now ready!
Step 14
Sprinkle some toasted sesame seeds on top after filling the container. Because the marinade doesn’t easily leak out, it remains flavorful until the end, making it a true rice companion.
Step 15
This photo was taken about 5 days after pickling. While it’s ready to eat now, allowing it to mature for another 5-10 days will result in an even deeper flavor as the seasonings fully meld. This is a wonderful summer side dish to make and let it ferment at room temperature for a delightful addition to your meals.
Step 16
Many people prefer 간장 (soy sauce) based jangajji, but this gochujang version offers a distinct and delightful taste. While stir-fried garlic scapes are popular, pickling them in gochujang creates a side dish that can be enjoyed for up to a year. Give this gochujang pickled garlic scape recipe a try; you’ll likely find yourself making it every year!
