A easy aspect dish made with seasonal garlic scapes! It’s tremendous straightforward and scrumptious!
Have you ever tried cooking garlic scapes (maneuljjong, 마늘쫑) — these skinny, inexperienced stalks with curly and stringy ends? They’re in season in late spring to early summer time. I beforehand posted a stir-fried garlic scape recipe (Maneuljjong Bokkeum, 마늘쫑볶음). This maneuljjong muchim (마늘쫑무침) recipe is one other fast aspect dish you can also make with garlic scapes which might be candy and tender proper now.
What are garlic scapes?
Garlic scapes are the curly flowering shoots/stalks of hard-neck garlic vegetation. They’re snipped off to permit the plant vitality to give attention to garlic bulbs. The scapes are milder than the garlic bulbs however nonetheless pretty garlicky. The spicy, garlicky taste mellows when cooked. By way of the feel, uncooked scapes are crunchy, much like that of skinny asparagus, though garlic scapes are typically more durable and extra fibrous.
In Korea, garlic scapes are under no circumstances an uncommon ingredient. Koreans develop numerous garlic, so garlic scapes are considerable in springtime and used as a vegetable for numerous dishes – stir-fried, blanched and seasoned, or pickled.
I generally mix some scapes right into a paste and add it to the grated potatoes to make potato pancakes or to the home made noodle dough or dumpling dough. It provides a pleasant taste and colour to those dishes. They are surely versatile!
So, seize some for those who see at your native grocery retailer, Korean/Asian market, or farmers market. Search for skinny ones with a pleasant inexperienced colour. Scapes are typically tenderer early within the season than the late season.
prepare dinner garlic scapes
For this recipe, blanch the scapes in boiling water. Blanching brings out mildly candy garlic taste and tenderizes the scapes. After rinsing them in chilly water and draining, combine with just a few fundamental seasoning components. This flavorful vegetable doesn’t actually need some other fragrant greens. So, no want for chopping or mincing garlic or ginger. Tremendous straightforward!!
Additionally, garlic scapes may be eaten uncooked. You’ll be able to skip the blanching course of if the scapes are properly tender and also you don’t thoughts slightly extra pungency.
Gochujang is the primary seasoning ingredient on this recipe, however gochugaru is a pleasant addition for that additional spicy kick a few of us love. Be happy to regulate the quantity of gochugaru to your style. For sweetness, I used sugar on this recipe. When you have maesilcheong (Korean plum syrup), use a tablespoon or two. The fruity sweetness and acidity works nicely with the garlicky vegetable.
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Notes
When you have maesilcheong (Korean plum syrup), it’s good for this dish. Use a couple of tablespoon or to style. The fruity sweetness and acidity works nicely with this garlicky vegetable.
