Korean Garlic Scape Soy Pickles

Name: Korean Garlic Scape Soy Pickles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: garlic scapes 500 g; soy sauce 250 ml; water 250 ml; vinegar 120 ml; sugar 120 g; kelp 5 g; green chili 2 pcs

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Garlic scapes start out sharp and garlicky, and the soy brine slowly rounds that bite off, though it returns with every chew.

A piece of kelp simmered in the brine adds a soft sea savoriness, and the sliced cheongyang chiles go in only as the heat is turned off and leave just a little heat at the finish. Pressing out air bubbles with a spoon keeps every piece submerged, and only a clean utensil goes into the jar.

Ingredients

servings

IngredientAmount

green chili2 pcs

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Instructions

6 steps

1

Rinse 500 g garlic scapes under running water, then drain them well.

Trim away any woody bottoms and tough tips, and cut the scapes into even 5 cm lengths so they pickle at the same pace.
2

Add 250 ml soy sauce, 250 ml water, 120 ml vinegar, 120 g sugar, and 5 g kelp to a pot.

Stir before heating so the sugar does not sit on the bottom and scorch, then place over high heat.
3

When the brine reaches a full boil, lower to medium heat and boil for just 1 minute.

Slice 2 green chilies on the diagonal, add them, turn off the heat, and remove the kelp to avoid bitterness.
4

Pack the garlic scapes into a sterilized glass jar, standing or laying them to reduce empty spaces without crushing them.

Pour in the hot brine until every piece is completely submerged.
5

Press gently with a clean spoon to release trapped air and keep the scapes under the brine.

Once the steam has eased, close the lid and let the jar cool completely at room temperature.
6

Refrigerate the jar after it has cooled completely.

Keep the garlic scapes submerged and remove only the needed portion with a clean utensil.