Geonsaeu Maneuljjong Bokkeum (Stir Fried Garlic Scapes and Shrimp)
A 5-minute side dish stir-fried dry with savory dried shrimp.
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 →
This garlic scape stir-fry starts by toasting dried shrimp first to bring out their crisp texture and nutty flavor. Pre-seasoning the garlic scapes with salt cuts down on the amount of soy sauce needed and lets you braise them dry, keeping the dried shrimp from turning soggy. Mild and not spicy, it makes a light summer side dish that anyone of any age can enjoy.
- Servings
- about 3–4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Garlic scapes200 g (after cleaning)
- Dried shrimp2/3 cup
Seasoning
- Salt1/2 tsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- You can also stir-fry this with dried anchovies instead of dried shrimp.
- To avoid getting pricked by the shrimp whiskers, use headless shrimp or trim them before stir-frying.
Steps
Prepare the ingredients
Prepare 200g of garlic scapes with the flower buds trimmed off, and 2/3 cup of dried shrimp.
You can also use dried anchovies instead of dried shrimp.
Cut and wash the ingredients
Cut the garlic scapes into bite-sized lengths.
Wash them clean and drain the water thoroughly.
Stir-fry the dried shrimp
To remove the fishy smell and make them crisp, stir-fry the dried shrimp without burning them, then transfer to a plate.
Toasting dried shrimp that have been in the freezer or refrigerator like this gets rid of the stale smell and brings out their nutty aroma.
Stir-fry the garlic scapes
Heat cooking oil in a pan, add the garlic scapes and 1/2 tsp of salt, and stir-fry until the surface turns vibrant green.
Seasoning with salt first helps the flavor soak into the garlic scapes...
It also reduces the amount of soy sauce needed, so you can stir-fry without making the dried shrimp soggy when added at the end.
Season
Add 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp mirin (cooking rice wine),
and 1/2 tbsp sugar, then stir-fry.
Stir-fry as if braising down so the seasoning soaks thoroughly into the garlic scapes.
Add the dried shrimp along with 1 tbsp corn syrup (mulyeot) and toss lightly...
Turn off the heat, add toasted sesame oil and toasted sesame seeds at the end, and toss to finish.
Finish
The stir-fried garlic scapes and dried shrimp are done.
Ppunwife's tips
- When stir-frying with dried seafood, stir-fry it separately from the garlic scapes and mix it in at the end so the flavors harmonize well without separating.
- Pre-seasoning with salt first helps the flavor soak into the garlic scapes, and cuts down on the amount of soy sauce needed so you can finish the dish without making the dried shrimp soggy.
FAQ
Can I substitute another ingredient if I do not have dried shrimp?
Dried anchovies work very well as a substitute for dried shrimp.
Why do you stir-fry the dried shrimp separately first?
It drives off the stale and fishy smell typical of dried seafood while boosting its crisp texture and nutty flavor.
Is there a tip to keep the dried shrimp from getting soggy?
Season the garlic scapes with salt first to cut down on soy sauce, reduce the seasonings as you stir-fry, and only toss in the toasted dried shrimp at the very end to keep them crisp.
How should I prep the shrimp when eating with young children?
To keep the whiskers from poking the inside of the mouth, use headless shrimp or trim them with scissors before cooking to keep it safe.
