Garlic Scapes with Gochujang
Briefly blanch the garlic scapes, cool them and toss them in a tangy gochujang dressing.
- Prep
- 15 min
- Cook
- 1 min
Scale the recipe
Ingredients
- Garlic scapes Raw, flower buds and tough ends removed, rinsed and drained
- 200 g
- Blanching water Use enough to cover the scapes. Blanch larger amounts in batches in the same water.
- 5 C Fixed amount
Seasonings
- Coarse salt Use the amount listed for the fixed volume of blanching water. Discard the water afterward.
- 4 g Fixed amount
- Gochujang, Korean chile paste
- 1 T + 1/2 T
- Gochugaru, Korean chile flakes
- 1/2 T
- Rice vinegar
- 1/2 T
- Naturally brewed soy sauce
- 1/3 T
- Korean rice syrup (jocheong)
- 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 garlic scapes
Cut off the tough ends and flower buds, then rinse under running water. Drain and weigh out the garlic scapes 200 g.
-
Cut into even lengths
Cut the garlic scapes into pieces 4–5 cm long. Cut any particularly tough stems shorter or leave them out.
-
Blanch briefly
Bring the water 5 C and coarse salt 4 g to a boil, then add the scapes. Blanch for about 1 minute and lift them out when their color deepens and they bend slightly.
-
Cool and drain
Briefly rinse the blanched scapes in cold drinking water and drain in a strainer. If they are still wet, pat gently with a clean towel.
-
Mix the gochujang dressing
Mix the gochujang 1 T + 1/2 T, gochugaru 1/2 T, rice vinegar 1/2 T, soy sauce 1/3 T and rice syrup 1 T in a bowl until smooth.
-
Toss and serve
Add the dry garlic scapes and toss gently. Add the sesame oil 1/3 T and toasted sesame seeds 1/3 T, then toss again. Refrigerate leftovers at 4°C or below within 2 hours, or within 1 hour if the air temperature exceeds 32°C.
