Tender Myeolchi Maneuljjong Bokkeum with Sweet Soy Glaze
A side dish made by simmering garlic scapes in a soy sauce glaze and tossing them with stir-fried dried anchovies.
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 →
Garlic scapes are simmered gently in a soy sauce glaze until tender, then tossed with stir-fried dried anchovies. Instead of blanching first, simmering them slowly right in the seasoning allows the deep flavors to penetrate, giving you a wonderfully tender texture.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Garlic scapes200 g
- Dried anchovies1 cup
- Sugar1 tsp
Seasoning
- Regular soy sauce (jin-ganjang)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Water2 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- You can adjust the amount of sugar depending on how salty your dried anchovies are.
Steps
1. Cut the garlic scapes into 3 to 4 cm pieces, wash them, and drain the water. Prepare one cup of small dried anchovies.
2. The anchovies were a bit salty, so I added oil and 1 tsp of sugar to a heated pan and stir-fried them to balance the saltiness.
You can adjust the amount of sugar depending on how salty your dried anchovies are.
3. Heat a pan with cooking oil and stir-fry the garlic scapes over medium heat until they turn a vibrant green.
4. Pour in the mixed sauce ingredients: 2 tbsp regular soy sauce (jin-ganjang), 1 tbsp corn syrup (mulyeot), 1/2 tsp sugar, 1 tbsp mirin (cooking rice wine), 1/2 tbsp minced garlic, and 2 tbsp water. Once it starts boiling, turn the heat to low and stir often so the seasoning absorbs evenly.
5. Once the sauce has reduced down to a shallow glaze, turn off the heat and add the dried anchovies, toasted sesame seeds, and toasted sesame oil.
Mix everything together evenly to finish.
Blanching garlic scapes and stir-frying them briefly gives a nice crisp texture, while this method lets the seasonings soak in deeply so you can enjoy them tender.
Ppunwife's tips
- Blanching garlic scapes and stir-frying them briefly gives a nice crisp texture, while this method lets the seasonings soak in deeply so you can enjoy them tender.
FAQ
How do I tone down the saltiness of dried anchovies?
Heat a pan with oil and stir-fry the anchovies with a bit of sugar to gently neutralize the salty taste.
How is this different from blanching the garlic scapes before stir-frying?
Blanching first preserves a crisp bite, while simmering them directly in the seasoning lets the flavors soak in thoroughly and gives them a much more tender texture.
When should the dried anchovies be added to the sauce?
Do not simmer them from the start; instead, add them after turning off the heat once the garlic scape sauce has reduced to a shallow glaze, tossing them together with toasted sesame seeds and toasted sesame oil.
