AI-generated imageBlanched Garlic Scapes with Gochujang (Maneuljjong Muchim, 4)
A Korean vegetable banchan of briefly blanched garlic scapes tossed with gochujang, vinegar and sesame oil, distinct from stir-fried garlic scapes with anchovies.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash about 225 g garlic scapes, trim tough bottoms and flower-bud tips, then cut into roughly 5 cm pieces.
- 02
Bring water to a boil with 1 tsp salt. Blanch scapes for about 30 seconds and test a piece for tenderness; blanch a little longer if thick or fibrous.
- 03
Drain immediately, rinse in cold water and drain well. Excess water dilutes the dressing.
- 04
Mix 1 tbsp each soy sauce, gochujang, chili flakes and sugar with 1 tsp each sesame oil, seeds and vinegar.
- 05
Toss drained scapes in dressing until evenly coated. Serve immediately or refrigerate in an airtight container and use leftovers within 3–4 days.
Helpful source links
Before you cook
Wash and trim scapes, blanch and drain well, and use clean utensils. Check soy/wheat in condiments and sesame allergy. Refrigerate within two hours at 4°C or below and use within 3–4 days. Asparagus substitution changes flavor and texture.
Allergens: 간장·고추장(대두, 제품에 따라 밀) / soy sauce and gochujang (soy, possibly wheat) / しょうゆ・コチュジャン（大豆、製品により小麦）, 참깨·참기름(참깨) / sesame / ごま
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
