Gochujang Garlic Scapes Stir-Fry
Cut 250 g garlic scapes into 4 cm pieces and stir-fry them over medium heat for 2 to 3 minutes, until the green looks vivid and the pieces bend a little. Lower the heat slightly, pour in the gochujang sauce, and toss constantly for 1 to 2 minutes so it coats instead of scorching. Turn off the heat when the sauce is glossy and the centers still feel crisp.
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Take the garlic scapes off the heat while they are still bright green and they stay crisp to the core; longer than that, the color dulls and they turn tough.
Read more
For anyone who eats less heat, hold back some of the gochujang sauce and add it bit by bit, tasting as you go.
Ingredients
Instructions
- 1
Trim any tough ends from 250 g garlic scapes, then cut them into 4 cm pieces.
Slice 60 g onion thinly so it softens quickly and cooks at the same pace as the scapes.
- 2
In a bowl, combine 1 tablespoon gochujang, 1 tablespoon soy sauce, 1 tablespoon oligosaccharide syrup, and 1 teaspoon minced garlic. Stir until the paste loosens and no thick clumps remain.
- 3
Warm a pan over medium heat and add 1 tablespoon cooking oil.
Add the onion and stir-fry for about 1 minute, just until it starts to turn translucent and smell sweet.
- 4
Add the garlic scapes and stir-fry over medium heat for 2 to 3 minutes.
Keep the pieces moving, and stop this stage when the green looks vivid and the surface bends slightly.
- 5
Lower the heat slightly and pour in the prepared sauce.
Toss and turn constantly for 1 to 2 minutes, scraping the pan if needed so the gochujang coats instead of scorching.
- 6
Turn off the heat when the sauce looks glossy and clings to the scapes, but the centers still feel crisp.
Sprinkle with 1 teaspoon sesame seeds and serve warm, or cool before refrigerating.
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