Crisp Maneuljjong Muchim Bibimbap (Bibimbap with Seasoned Garlic Scapes)
A one-bowl meal made by blanching finely chopped garlic scapes, tossing them in a sweet and spicy seasoning, and mixing them with rice and a fried egg.
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 →
Finely chop garlic scapes and blanch them briefly for under 1 minute to preserve their crisp-tender, pleasantly pungent bite, then toss them in a sweet and spicy gochujang sauce. Spoon the seasoned scapes and a fried egg over warm rice for an easy, satisfying meal.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Garlic scapes200 g (after trimming)
- Salt1/2 tbsp
- Egg
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Salta little
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1/2 tbsp
- One bundle of garlic scapes is about 200 g.
Steps
Prepare the ingredients
One bundle of garlic scapes is about 200 g.
Chop the garlic scapes
Chop them finely so they are easy to scoop with a spoon.
Wash the garlic scapes
Wash thoroughly in water and drain.
Blanch the garlic scapes
Pour about 3 cups of water into a pot, add 1/2 tbsp of salt, and once it comes to a rolling boil, add the garlic scapes.
Once the water returns to a rolling boil, blanch for about 30 seconds.
If the garlic scapes are on the thicker side, blanch them a bit longer, but keep it under 1 minute so they stay pleasantly crisp-tender. Rinse immediately in cold water to stop the cooking, then drain well.
Season the garlic scapes
In a bowl, mix 1 tbsp gochugaru, 2 tbsp gochujang, 1 tbsp regular soy sauce, 1/2 tbsp minced garlic, and 1 tbsp corn syrup.
Add the garlic scapes and mix thoroughly. Taste and adjust so it is seasoned well enough to mix with rice without tasting bland.
If the garlic scapes have too much moisture left on them, the seasoning will slide off rather than coat them, so be sure to drain them thoroughly after blanching.
Finish by stirring in 1 tbsp toasted sesame oil and 1/2 tbsp toasted sesame seeds.
Serve
The seasoned garlic scapes are ready.
I made the seasoning exactly like the seasoned garlic scape recipe I posted before.
I made bibimbap by piling plenty of seasoned garlic scapes over a bowl of rice and topping it with a fried egg.
Just eating it like this leaves nothing to be desired—it is so delicious.
I love how the pleasantly pungent bite and crisp-tender texture of the garlic scapes come straight through.
Ppunwife's tips
- To keep the crisp-tender texture, do not blanch for more than 1 minute. Rinse immediately in cold water to cool, then drain very well.
- If the garlic scapes are too wet, the seasoning will slide right off instead of sticking, so make sure to remove excess moisture well after blanching.
FAQ
How long should I blanch garlic scapes?
Add salt to boiling water, drop in the garlic scapes, and blanch for about 30 seconds. You can extend the time slightly if they are thick, but keeping it under 1 minute is ideal for retaining a crisp texture.
How do I keep the seasoning from sliding off?
If too much water remains on the blanched garlic scapes, the seasoning will slip off. Shake off the excess water thoroughly after rinsing in cold water so the sauce clings properly.
Can I use these seasoned garlic scapes in dishes other than bibimbap?
Because the garlic scapes are finely chopped and easy to scoop, they also work wonderfully as an ingredient in fried rice.
