Korean Stir-Fried Garlic Scapes
Maneuljjong-bokkeum is stir-fried garlic scapes - the curling flower stalks cut from garlic plants before they bloom - seasoned with soy sauce and oligosaccharide syrup. Garlic scapes carry the plant's growth energy in a concentrated, milder form: they deliver a gentle garlic fragrance without the sharp bite of the bulb. Cutting into 4 to 5 cm pieces and blanching for thirty seconds softens the outer fibrous skin while keeping the interior crisp. Skipping the blanch and going straight to the pan creates an uneven result - tough outside, undercooked inside. The syrup-and-soy combination builds a sweet-salty glaze on the scape surfaces, and sesame oil is added only after the heat is off to preserve its fragrance. This banchan keeps in the refrigerator for about five days, making it a reliable weekday side dish. Spring through early summer is peak garlic scape season.
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Instructions
- 1
Cut garlic scapes into 4-5 cm pieces.
- 2
Blanch 30 seconds, cool, and drain.
- 3
Heat oil and lightly sauté garlic.
- 4
Add scapes, soy sauce, and syrup; stir-fry on high for 2-3 minutes.
- 5
Finish with sesame oil and sesame seeds.
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