Korean Garlic Scape Soy Pickles
Maneul jong jangajji is a Korean garlic scape pickle made by cutting scapes into 5 cm lengths, packing them in a sterilized jar with cheongyang chili, and pouring over a brine of boiled soy sauce, vinegar, sugar, and kelp. The scapes' sharp garlic bite melds with the soy's salty savory character to build a flavor that deepens with every chew, and the kelp infuses the brine with a subtle seaweed umami. Vinegar cuts through the salt to keep the taste clean, and the chili adds a lingering warmth at the finish. Reboiling and repouring the brine after two days extends the shelf life, allowing this banchan to last over a month in the refrigerator.
Adjust Servings
Instructions
- 1
Cut garlic scapes into 5 cm lengths, wash, and dry.
- 2
Boil soy sauce, water, vinegar, sugar, and kelp for pickling brine.
- 3
Remove kelp and let the brine cool.
- 4
Pack garlic scapes and chili into a jar, then pour in brine.
- 5
Refrigerate for 3 days before serving.
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