Spicy & Sweet Perfection: Homemade Gochujang Pickled Garlic Scapes
Spicy & Sweet Perfection: Homemade Gochujang Pickled Garlic Scapes
My First Attempt at Making Gochujang Pickled Garlic Scapes – A Delicious Success!
I’ve always bought pickled garlic scapes, but this time I decided to try making them at home for the first time! I was a bit worried if I could replicate the store-bought taste, but you know, cooking is half about learning as you go. ^^ I’m excited to share this recipe that balances the fresh crunch of garlic scapes with a savory, spicy, and slightly sweet gochujang glaze.
Spicy & Sweet Gochujang Pickled Garlic Scapes- 1 bunch fresh garlic scapes (approx. 250-300g)
- 6 Tbsp Gochujang (Korean chili paste, generously packed)
- 2 Tbsp Soy Sauce
- 1/3 cup Salt (approx. 60g)
- 1/3 cup Sugar (approx. 70g) + 3-4 Tbsp (for sauce)
- 1L Water (approx. 4 cups)
- 2/3 cup Soju or Cheongju (Korean rice wine, approx. 130ml)
Cooking Instructions
Step 1
First, let’s prepare the pickling brine. In a large bowl, add 6 tablespoons of gochujang. Adjust the amount if you prefer it spicier.
Step 2
Add 3-4 tablespoons of sugar to bring in sweetness. This will balance the pungent flavor of the garlic scapes and add a delicious depth.
Step 3
For a savory depth and rich umami, add 2 tablespoons of soy sauce.
Step 4
Pour in 2/3 cup (approx. 130ml) of soju or cheongju. This helps to eliminate any raw smell from the garlic scapes and acts as a preservative. While the original note mentions ‘a shot glass’, you can adjust this amount to your preference.
Step 5
Here’s how it looks with gochujang, sugar, soy sauce, and soju all together. Now, mix everything thoroughly until you have a smooth, cohesive sauce without any lumps.
Step 6
You’ve now created a glossy, thick gochujang sauce! I tasted it and it’s perfectly spicy and sweet. This will be fantastic as a side dish or even a snack. ^^
Step 7
Next, we’ll boil water to blanch the garlic scapes. Fill a pot with 1 liter (about 4 cups) of water and bring it to a boil over high heat.
Step 8
Once the water starts boiling, add 1/3 cup of sugar (approx. 70g) and 1/3 cup of salt (approx. 60g). This step is crucial for seasoning the brine that will pickle the garlic scapes.
Step 9
Boil the mixture over medium-low heat, stirring occasionally, until both the sugar and salt have completely dissolved. Let it simmer for another 1-2 minutes after it starts boiling.
Step 10
Place a fine-mesh sieve over a deep bowl. Carefully pour the hot sugar and salt water through the sieve into the bowl. Some recipes suggest letting it cool, but pouring it hot helps the garlic scapes soften faster and absorb the flavors better.
Step 11
Submerge the prepared garlic scapes in the hot brine for about 5 minutes. This process will help soften the firm core of the garlic scapes.
Step 12
After 5 minutes, gently press a garlic scape. You’ll notice that the initially firm scapes have become tender and pliable. Be careful not to over-blanch, or they might become too soft!
Step 13
Remove the blanched garlic scapes from the brine, letting any excess water drain off. Transfer the garlic scapes into the bowl containing the prepared gochujang sauce.
Step 14
Now for the most crucial step! Generously spoon the thick, delicious gochujang sauce over the blanched garlic scapes.
Step 15
It’s essential to gently mix and massage the garlic scapes with the gochujang sauce, ensuring every piece is well-coated. This thorough mixing is key to creating perfectly flavorful pickled garlic scapes. Let it pickle for at least a day before enjoying for the best taste!
