Korean Garlic Scape Anchovy Braise
Quick answer
- Total time
- 33 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The small anchovies are toasted in a dry pan and set aside, while the garlic scapes cook first in the soy glaze; the fish only returns for the last couple of minutes so it stays crisp-chewy instead of hard.
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Scapes are never blanched, which keeps them bright green with a snap at the center.
Ingredients
Instructions
- 1
Trim any tough ends from 250 g garlic scapes, then cut them into 4 cm pieces so they cook evenly.
Shake 70 g small dried anchovies in a sieve to remove powdery crumbs that can make the glaze gritty.
- 2
Heat a dry pan over medium-low heat and toast the anchovies for 1 minute 30 seconds.
As soon as they smell nutty and feel drier, transfer them to a plate so they do not harden.
- 3
In the same pan, add 120 ml water, 3 tablespoons soy sauce, 2 tablespoons oligosaccharide syrup, and 1 tablespoon minced garlic.
Simmer over medium heat for 2 minutes, stirring until the syrup loosens and the sauce bubbles evenly.
- 4
Add the garlic scapes and cook over medium heat for about 4 minutes, turning them often through the sauce.
They should turn brighter green and bend slightly, while the centers still feel crisp when pressed.
- 5
Return the toasted anchovies and lower the heat to medium-low.
Braise briefly for 2 to 3 minutes, folding gently until the glaze clings to the anchovies and scapes, without boiling long enough to toughen them.
- 6
When only a little glossy sauce remains on the pan bottom, turn off the heat.
Add 1 tablespoon sesame oil and 1 teaspoon sesame seeds, toss for 30 seconds, then serve warm or cool before refrigerating.
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