Mom's Taste — Garlic Scapes with Anchovies
Verified creator video for garlic scapes with anchovies; wine and some measurements are adapted. FOOD player untested.
Official cooking video · Mom's Taste · YOUTUBEKorean Spicy Soy Garlic Scapes with Dried Anchovies
Four side portions of garlic scapes and dried anchovies glazed with soy sauce, syrup and chili flakes. A nonalcoholic home adaptation based on verified Mom's Taste video ingredients and Maangchi's garlic-scape stir-fry technique.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse and drain 400 g garlic scapes, trim tough ends and cut into 4–5 cm lengths. Slice 20 g garlic and two red chilies.
- 02
Preheat a skillet over medium and dry-toast 50 g stir-fry anchovies without oil for one to two minutes, then move to a plate.
- 03
Add 15 ml oil and stir-fry the scapes and sliced garlic over medium-high heat for six to eight minutes until tender.
- 04
Reduce heat to medium. Add 45 ml soy sauce, 30 ml syrup, 45 ml water, 1 tbsp gochugaru and two sliced red chilies; simmer and stir three to four minutes until glossy.
- 05
Return the toasted anchovies and stir-fry one or two more minutes so everything is coated and thoroughly hot.
- 06
Turn off the heat, fold in 15 ml toasted sesame oil and 1 tsp toasted sesame seeds, and divide into four side portions.
Before you cook
Contains fish from anchovies, soy (and possibly wheat) from soy sauce, and sesame. Read ingredient and allergen labels. Stir-fry until thoroughly heated. Refrigerate in shallow containers at <=4°C (40°F) within two hours, or one hour above 32°C (90°F); heat leftovers to 74°C (165°F). This adaptation omits the source video's cooking wine.
Allergens: fish (dried anchovies), soy (soy sauce), wheat may be present in soy sauce, sesame (sesame oil and seeds)
Image & source credits
These illustrations stand in for food photos.
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