Crispy and Aromatic Garlic Scape Jangajji (Pickled)
How to Make Delicious Garlic Scape Jangajji with Seasonal Garlic Scapes
This recipe uses seasonal garlic scapes to make a delicious jangajji (pickled side dish) that can be stored for a long time. It’s a perfect accompaniment to any meal!
Main Ingredients- 1.2kg Garlic Scapes (choose fresh and plump ones)
Pickling Brine- 600cc Soy Sauce
- 300cc Soup Soy Sauce (or ‘Guk-ganjang’ / traditional Korean soy sauce)
- 1100cc Water
- 300cc Plum Extract (adds sweetness and depth of flavor)
- 600cc Soy Sauce
- 300cc Soup Soy Sauce (or ‘Guk-ganjang’ / traditional Korean soy sauce)
- 1100cc Water
- 300cc Plum Extract (adds sweetness and depth of flavor)
Cooking Instructions
Step 1
Wash the fresh garlic scapes thoroughly under running water, gently scrubbing to remove any dirt or debris. After washing, drain them completely in a colander and let them air dry. It’s crucial to remove as much moisture as possible, as excess water can cause the pickles to become mushy.
Step 2
Once the garlic scapes are dry, trim them into bite-sized pieces. Cutting them into lengths of about 5-7cm is typical, making them easy to eat and ensuring the brine penetrates well. You can adjust the length according to your preference.
Step 3
Tightly pack the cut garlic scapes into a clean, sterilized glass jar or an airtight container. Press them down firmly to minimize any air pockets. Packing them snugly helps in proper preservation.
Step 4
In a pot, combine the soy sauce, soup soy sauce, water, and plum extract. Stir well to mix. Bring the mixture to a rolling boil over high heat and let it boil for about 3-5 minutes. This step ensures all ingredients are well blended and the brine is sterilized.
Step 5
Immediately pour the hot boiling brine over the garlic scapes in the jar. The brine should just cover the scapes. As the garlic scapes wilt from the heat, their volume will decrease, and the brine level will become just right. Use a spoon or spatula to press down gently, ensuring all garlic scapes are submerged in the brine. Let the jar cool completely at room temperature before sealing and refrigerating. They will be ready to eat after 2-3 days of pickling and will continue to develop flavor over time!
