Korean Garlic Scape Salad

Name: Korean Garlic Scape Salad
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Garlic scapes 200 g; Gochujang 1 tbsp; Red pepper flakes 0.5 tbsp; Soy sauce 1 tsp; Vinegar 1 tbsp; Sugar 1 tsp; Sesame oil 1 tsp; Sesame seeds 1 tsp

Quick answer

Total time: 13 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

In Seoul and Gyeonggi people mostly say maneuljong, and elsewhere often maneuljjong, but both mean the same curling flower stalk of the garlic plant.

Tender spring scapes get just 20 to 30 seconds in boiling water before going into a gochujang, vinegar, and sugar dressing, and they stay bright green with a firm snap.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Trim the tough flowering tips from 200 g garlic scapes, then rinse the stalks under running water.

Shake off excess moisture and cut them into even 5 cm pieces so they blanch and season at the same pace.
2

Fill a pot generously with water and bring it to a rolling boil over high heat.

Add a small pinch of salt, drop in the scapes, and blanch for only 20 to 30 seconds to keep the color bright.
3

As soon as the scapes turn vivid green, lift them out and rinse in cold water for 30 seconds to stop the heat.

Drain in a sieve until no visible water remains, since extra moisture weakens the dressing.
4

In a mixing bowl, combine 1 tablespoon gochujang, 0.5 tablespoon gochugaru, 1 teaspoon soy sauce, 1 tablespoon vinegar, and 1 teaspoon sugar. Stir until the sugar is no longer gritty and the paste looks smooth.
5

Add 1 teaspoon sesame oil to the dressing and stir once more for aroma.

Add the well drained scapes and toss lightly with your fingertips, turning the pieces instead of pressing them so they do not snap.
6

When the dressing coats the scapes evenly, let them stand for 5 minutes so the seasoning settles.

Sprinkle with 1 teaspoon sesame seeds, then serve chilled or at room temperature as a crisp side dish.