Korean Garlic Scape Kimchi
Maneul jong kimchi is a Korean garlic scape kimchi made by lightly brining the scapes, then dressing them in a paste of gochugaru, fish sauce, and plum syrup blended with pureed onion and pear. The scapes' sharp, peppery garlic aroma survives fermentation while the stems maintain their crisp snap, delivering alternating waves of heat and umami with each bite. Pear lays a fruit sweetness into the base that buffers the chili intensity, and fish sauce adds the fermented depth expected in Korean kimchi. Trimming the woody bottoms before seasoning improves the texture, and the flavor settles into balance after about two days of fermentation.
Adjust Servings
Instructions
- 1
Cut garlic scapes into 4–5 cm pieces and salt for 20 minutes.
- 2
Blend onion and pear into a smooth base.
- 3
Mix in chili flakes, garlic, fish sauce, and plum syrup.
- 4
Rinse the salted scapes lightly and drain completely.
- 5
Toss the scapes with seasoning and pack into a container.
- 6
Refrigerate and serve from the next day.
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