Korean Gochujang Grilled Garlic Scapes
Maneuljjong-gochujang-gui is a Korean grilled garlic scape dish where the scapes are cut into six-centimeter pieces, blanched for just thirty seconds, then stir-grilled in a pan with a sauce of gochujang, gochugaru, soy sauce, oligosaccharide syrup, and minced garlic. The brief blanch softens the fibrous outer layer while preserving the interior crunch, and an immediate cold-water rinse stops carryover cooking. The garlic scapes' sharp, pungent bite compounds with gochujang's fermented heat to create a layered spiciness that goes beyond simple chili burn. If the sauce begins to stick and scorch, a tablespoon of water loosens it without diluting the flavor, and a final drizzle of sesame oil with toasted sesame seeds closes the dish with a roasted nuttiness.
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Instructions
- 1
Cut garlic scapes into 6 cm pieces and trim tough ends.
- 2
Blanch for 30 seconds, then rinse in cold water to keep crunch.
- 3
Mix gochujang, gochugaru, soy sauce, syrup, and minced garlic.
- 4
Heat a pan over medium and grill-stir garlic scapes with sauce for 3 minutes.
- 5
Drizzle sesame oil, cook 1 more minute, and finish with sesame seeds.
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