Maneuljjong Buchimgae and Myeolchi Maneuljjong Bokkeum
A combination of crunchy stir-fried garlic scapes with dried anchovies and golden-brown garlic scape pancakes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Use one bundle of in-season garlic scapes to make both a satisfying side dish and savory pancakes. Blanching the garlic scapes briefly before stir-frying prevents them from wrinkling and keeps their signature crisp texture. Adding squid to the pancake batter gives it a wonderful chewy bite, making it great as a snack or bar bite.
- Servings
- about 3–4 servings
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Stir-fried Dried Anchovies and Garlic Scapes Ingredients
- Garlic scapes200 g
- Dried anchovies1 handful, 50 g
Seasoning
- Regular soy sauce (jin-ganjang)0.5 tbsp
- Oyster sauce0.5 tbsp
- Mirin (cooking rice wine)1 tbsp
- Sugar0.5 tbsp
- Salta little
- Toasted sesame seeds
Garlic Scape Pancake Ingredients
- Garlic scapes200 g
- Squid1/2 whole
- Cheongyang chili pepper (hot green chili)2
- Red chili pepper2
- Korean pancake mix (buchim-garu)2/3 cup
- Egg1
- Salt0.5 tsp
- Water1/2 cup
- You can use dried shrimp instead of dried anchovies.
- Instead of squid, clams or minced beef (or pork) are also delicious.
Steps
Cut the garlic scapes into 3-4 cm lengths. Microwave the dried anchovies for 1 minute to remove any dampness.
Lightly coat a heated pan with oil and stir-fry the dried anchovies until crisp.
Blanch the garlic scapes briefly in boiling water with a little salt for 1-2 minutes. Drain in a strainer to remove excess moisture.
Add oil to a heated pan and briefly stir-fry the blanched garlic scapes.
Once the garlic scapes are glossy, add all of the seasoning and stir-fry.
Add the fried dried anchovies and stir-fry until everything comes together with the sauce, and it is done.
Taste it and adjust with salt if needed. I did not add salt because the dried anchovies were salty enough.
Split the garlic scapes lengthwise into 4 pieces. If you use them whole, they are too thick to cook through properly.
Cut the garlic scapes into 3-4 cm lengths.
Finely chop 1/2 squid and finely slice the chili peppers. Have 1 egg ready.
Add all the ingredients together, then mix into a batter while gradually pouring in 2/3 cup Korean pancake mix (buchim-garu) and 1/2 cup water.
Generously coat a heated pan with oil and fry large pancakes...
Here, I also fried small, two-bite-sized pancakes.
Ppunwife's tips
- If you try to cook raw garlic scapes entirely by stir-frying without blanching, the skin becomes wrinkled and loses its crispness. Blanching first and then briefly stir-frying with the seasoning lets you enjoy their crisp texture.
- To make the pancakes extra golden, add 1-2 more egg yolks to the batter.
- If you blanch the garlic scapes briefly in boiling water before mixing into the batter, they will taste less pungent and have a softer texture.
FAQ
Why do you blanch garlic scapes before stir-frying?
If you stir-fry raw garlic scapes directly, the outside wrinkles easily and the texture turns mushy. Blanching them briefly in boiling water helps retain their crisp crunch.
Can I use something else instead of dried anchovies in the stir-fry?
Dried shrimp makes a great substitute for dried anchovies.
Is there a substitute for squid in the pancake batter?
You can use clam meat or minced beef or pork instead of squid in the batter.
How can I make the pancakes look more golden?
Adding 1-2 extra egg yolks to the batter gives the pancakes a much richer golden color.
