Korean Gochujang Grilled Garlic Scapes
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Garlic scapes stay tough if they go into the pan raw.
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So they spend just 30 seconds in boiling water, get rinsed in cold water right away, and then cook with the gochujang sauce in a pan for about 3 minutes. Done, they bend easily but still snap when you bite.
Ingredients
Instructions
- 1
Trim the tough ends from 220 g garlic scapes, then cut the scapes into 6 cm pieces.
Keep thicker and thinner pieces roughly separated so they can cook evenly in the pan.
- 2
Bring water to a full boil, add the garlic scapes, and blanch for only 30 seconds.
As soon as the color turns brighter, drain them and rinse under cold water to stop carryover cooking.
- 3
Shake off as much water as possible so the sauce does not become thin.
Mix 1 tablespoon gochujang, 1 teaspoon gochugaru, 1 teaspoon soy sauce, 1 tablespoon oligosaccharide syrup, and 0.5 tablespoon minced garlic.
- 4
Heat a pan over medium heat, then add the garlic scapes and sauce together.
Stir and spread them with chopsticks or a spatula for about 3 minutes, coating every piece while the sauce thickens.
- 5
If the sauce begins sticking quickly, lower the heat to medium-low.
Keep turning the garlic scapes so the sauce coats evenly without burning in one spot.
- 6
When the garlic scapes bend slightly but still feel crisp inside, drizzle in 1 teaspoon sesame oil and cook 1 more minute.
Sprinkle with 1 teaspoon sesame seeds and plate while warm.
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