Crispy Pickled Garlic Scapes & Sweet & Sour Seasoned Garlic Scapes
Early Summer Delicacy! The Ultimate Golden Recipe for Pickled and Seasoned Garlic Scapes
The fragrant season of garlic scapes is back! I’m reminded of my daughter’s request two weeks ago when we visited the market and saw fresh garlic scapes: ‘Mom, can you make seasoned garlic scapes for me?’ While stir-fried garlic scapes are delicious, my daughter especially loves them pickled and seasoned to be sweet and sour. This is the perfect time for tender and tasty young garlic scapes, so I first made a batch of pickles, aged for about 10 days to preserve their freshness. My daughter tasted the pickled scapes right after I seasoned them and exclaimed, ‘This is so delicious!’ Now, I’m confident in pickling and seasoning garlic scapes. These seasoned garlic scapes are a summer side dish that’s incredibly delicious when mixed with rice. Try pickling them now and enjoy them!
**Pro Tip:** For a tangier taste, use less coarse salt when pickling the garlic scapes. This will create a more sour, pickle-like flavor faster. Always refrigerate the pickled garlic scapes to maintain their freshness.
Start this week with energy! ♡
Pickling Ingredients
- 1 bunch fresh garlic scapes
- 3 cups coarse salt
- 3 Tbsp soju (Korean distilled liquor)
- Water (enough to cover the garlic scapes)
- 489g pickled garlic scapes (for seasoning)
Seasoning for Garlic Scapes
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 6 Tbsp oligo syrup (or corn syrup)
- 6 Tbsp sugar (adjust to taste)
- 2 Tbsp toasted sesame seeds
- Scallions (chopped, optional)
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 6 Tbsp oligo syrup (or corn syrup)
- 6 Tbsp sugar (adjust to taste)
- 2 Tbsp toasted sesame seeds
- Scallions (chopped, optional)
Cooking Instructions
Step 1
First, trim the tough ends and any wilted leaves from the garlic scapes. Wash them thoroughly under running water and drain any excess moisture before preparing.
Step 2
Peel and clean the garlic cloves. (You can prepare garlic separately for pickling and seasoning if desired.)
Step 3
In an airtight container or jar, layer the prepared garlic scapes and garlic. Add coarse salt, soju, and water until the garlic scapes are completely submerged. (Adjust the amount of salt to control the saltiness of the pickles.)
Step 4
Let it ferment in a cool place for about 10 days. Once the garlic scapes are sufficiently pickled, carefully select the ones you will use for seasoning.
Step 5
Cut the selected pickled garlic scapes into bite-sized pieces (about 4-5 cm long). Rinse them lightly under cold water to remove some of the saltiness, then drain thoroughly in a colander. Ensure no excess water remains, as it can dilute the seasoning.
Step 6
Add gochujang, gochugaru, oligo syrup, sugar, toasted sesame seeds, and optional chopped scallions to the drained garlic scapes. Gently mix and massage the ingredients with your hands until everything is evenly coated. (For a tangier flavor, you can add a little vinegar or plum extract.)