Maneuljong Muchim (Seasoned Garlic Scapes)
A 5-minute side dish of lightly blanched garlic scapes with the sharp bite removed, tossed in a sweet and spicy gochujang seasoning.
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 →
In-season garlic scapes are blanched briefly in boiling water to mellow their sharp pungency while preserving their crisp texture. Mixing the seasoning ahead of time—excluding the toasted sesame oil and toasted sesame seeds—allows the color to develop beautifully before a quick toss, making this an appetite-whetting side dish for rice.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Garlic scapes250 g
- Coarse sea salt1 tbsp
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1 tbsp
- Discard the tips of the garlic scapes and cut only the plump stem portions into pieces about 3 to 4 cm long.
Steps
Discard the tips of the garlic scapes and cut only the plump stem portions into pieces about 3 to 4 cm long.
Add 1 tbsp coarse sea salt to rapidly boiling water, add the garlic scapes, and blanch for 1 minute.
Submerge them in cold water to remove the residual heat, then...
Drain through a sieve to remove the moisture.
If you combine all the seasoning ingredients in advance except for the toasted sesame oil and toasted sesame seeds,
the flavors meld together and the gochugaru blooms, giving it a much prettier color.
Add the garlic scapes, the pre-mixed seasoning, the toasted sesame oil, and the toasted sesame seeds,
then gently toss by hand, and it is done.
Ppunwife's tips
- If you combine all the seasoning ingredients in advance except for the toasted sesame oil and toasted sesame seeds, the flavors meld together and the gochugaru blooms, giving it a much prettier color.
- Blanching them lightly removes the sharp bite while keeping a mild kick and a crisp texture, so do not blanch them for too long.
- You can also add vinegar to taste if you want a tangy flavor.
FAQ
How long should I blanch the garlic scapes in boiling water?
Blanch them briefly for 1 minute in salted boiling water, then rinse them in cold water to cool them down. If you cook them too long, they may lose their signature crisp texture.
Is there a reason to mix the seasoning in advance?
Mixing the seasoning ingredients ahead of time without the toasted sesame oil and toasted sesame seeds allows the ingredients to blend well and lets the gochugaru bloom, producing a much richer color.
What should I do if I want to add a tangy kick?
Depending on your taste and preference, adding a small splash of vinegar to the seasoning lets you enjoy a sweet and tangy flavor.
