Clean-Tasting Maneuljjong Jangajji (Pickled Garlic Scapes)
A garlic scape side dish neatly pickled with soy sauce and salt that stays crunchy all year round.
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 →
Balancing soy sauce with salt keeps the color from turning too dark and yields a clean flavor. Pouring the rolling-boiling pickling liquid straight over tender young garlic scapes is the secret to locking in their crunchy texture. Adding soju provides a sterilizing effect, turning this into a dependable pantry side dish that lasts for 1 year.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
- Keeps
- 365 days
Ingredients
Ingredients
- Garlic scapes900 g (after cleaning)
Pickling liquid
- Water5 cups
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 1/2 cups
- Vinegar1 1/2 cups
- Sugar1 1/2 cups
- Salt2 tbsp
- Soju1 cup
- Pickle garlic scapes when they first appear in season, while they have a yellowish tint and are tender, so they will not turn tough and will stay crunchy all year round.
- Trimming the flower buds from 2 bundles (1 kg) of uncleaned garlic scapes leaves approx. 850–900 g.
- As long as it is divided into portions and kept away from air exposure, it will easily keep for 1 year.
Steps
Prepare the garlic scapes
Trim off the flower buds of the garlic scapes, cut them into bite-sized lengths, and wash them.
Drain in a strainer, then thoroughly wipe away any remaining moisture with paper towels as much as possible.
Place the dried garlic scapes into a bowl. We will pour the boiled pickling liquid directly into this.
Boil the pickling liquid
Add all pickling liquid ingredients except the soju, and bring to a rolling boil for about 30 seconds.
Pour the pickling liquid
Pour the boiled pickling liquid directly into the bowl with the garlic scapes.
As time passes, the heat dissipates and the garlic scapes will begin to turn yellowish.
Pour in the soju, which provides a sterilizing and disinfecting effect, and toss occasionally so the color develops evenly.
Finish
Once cooled, transfer to a container and let age at room temperature for 3 to 5 days, and the soy color and seasoning will soak in nicely.
Taste occasionally during the aging process, and once it tastes right to you, store it in the refrigerator and enjoy.
As long as you portion it out so it is not exposed to air, you can safely enjoy it for a full 1 year without trouble.
The color stays bright without turning pitch-black, preserving the garlic scapes' natural look, while the seasoning is spot-on.
When pickled, ingredients lose moisture and can become tough.
That is why you must pickle them when they are at their most tender and soft.
If you make pickles when garlic scapes turn fully green and thick, they can feel stringy and unpleasant in your mouth all year long.
I say this from the painful experience of having to throw out an entire batch of otherwise fine pickles.
Nagging again, haha.
Ppunwife's tips
- Dry any remaining water from the garlic scapes as thoroughly as possible with paper towels to prevent spoilage.
- Soju has a sterilizing and disinfecting effect, so pour it in after boiling the pickling liquid.
- Age at room temperature for 3 to 5 days, tasting occasionally, and move to the refrigerator once the flavor is just right.
FAQ
What kind of garlic scapes are best for making pickled garlic scapes?
Rather than thick, dark green stalks, choose tender garlic scapes that have just come into season with a yellowish tint, so they remain crunchy and do not become tough when they lose moisture.
Do you let the boiled pickling liquid cool before pouring?
No. Boil the pickling liquid ingredients except for the soju, and pour it immediately while still hot directly over the thoroughly dried garlic scapes.
Why do you add soju to the pickling liquid?
Adding soju after the hot pickling liquid has cooled down slightly provides a sterilizing and disinfecting effect, helping to preserve the pickles for a long time without spoiling.
When can you start eating the pickles?
Pack them in a container and age them at room temperature for about 3 to 5 days until well seasoned; once you taste and find them ready, transfer to the refrigerator to enjoy.
