Stir-Fried Garlic Scapes with Dried Shrimp
Blanch garlic scapes, toast the dried shrimp and toss them together in a soy and rice syrup glaze.
- Cuisine
- Korean
- Prep
- 15 min
- Cook
- 7 min
Scale the recipe
Ingredients
- Garlic scapes Raw scapes after removing the buds and tough ends, rinsing and draining
- 200 g
- Small dried shrimp Ready-to-use cooked and dried shrimp, weighed after shaking off loose crumbs
- 25 g
- Blanching water This reference amount covers the scapes. Blanch larger quantities in batches in the same water.
- 5 C Fixed amount
Seasonings
- Coarse salt Use with the fixed amount of water shown. Discard the blanching water.
- 4 g Fixed amount
- Neutral cooking oil
- 1 T
- Brewed soy sauce
- 1 T + 1/2 T
- Korean rice syrup (jocheong)
- 1 T
- Water for the sauce
- 1 T
- Sesame oil
- 1/3 T
- Toasted sesame seeds
- 1/3 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Trim the scapes
Remove tough ends and buds and rinse the scapes under running water. Shake them dry, weigh the scapes 200 g and cut into lengths of about 4 cm.
-
Blanch and drain
Bring the water 5 C and coarse salt 4 g to a boil. Blanch the scapes for about 20 seconds. Rinse once with cold drinking water, drain and pat dry.
-
Toast the shrimp in a dry skillet
Shake any crumbs from the cooked and dried shrimp 25 g. Stir them in a dry pan over medium-low heat for about 1 minute. Once fragrant, transfer to a clean dish.
-
Mix the soy glaze
Combine brewed soy sauce 1 T + 1/2 T, Korean rice syrup 1 T and the water for the sauce 1 T.
-
Stir-fry the scapes first
Heat neutral oil 1 T in the skillet over medium heat. Add the scapes and stir-fry for 1–2 minutes to soften the edges.
-
Add the shrimp and glaze
Add the shrimp and toss. Pour the soy glaze around the pan and toss for 1–2 minutes, until no sauce pools on the bottom.
-
Finish with sesame oil and seeds
Turn off the heat and mix in sesame oil 1/3 T and toasted sesame seeds 1/3 T. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
