Spicy Garlic Scape Gochujang Salad
How to Make Garlic Scape Salad with Gochujang – A Perfect Recipe
This recipe features garlic scapes, a seasonal delicacy, transformed into a simple yet incredibly flavorful salad with a gochujang-based dressing. Enjoy the delightful crunch and the irresistible sweet and spicy kick that will surely awaken your appetite. Detailed steps and helpful tips are included to guide even beginner cooks.
Main Ingredients- Garlic scapes, 158g (after trimming)
- Scallions, 1 Tbsp, finely chopped
- Minced garlic, 0.3 Tbsp
- Gochujang (Korean chili paste), 1.3 Tbsp
- Gochugaru (Korean chili flakes), 0.7 Tbsp
- Oligodang (corn syrup), 1 Tbsp (sweetness adjustable)
- Plum extract, 0.5 Tbsp
- Soy sauce, 0.5 Tbsp
- Sesame oil, 1 Tbsp
- Toasted sesame seeds, a pinch (for garnish)
For Blanching Garlic Scapes- Water, 700ml
- Coarse salt, 0.4 Tbsp
- Water, 700ml
- Coarse salt, 0.4 Tbsp
Cooking Instructions
Step 1
First, prepare the garlic scapes. Trim off the flowery part at the tip of the garlic scape using scissors. This is the process of removing the tougher section below the flower.
Step 2
Trim off any dirty or tough parts from the bottom end of the prepared garlic scapes with a knife. This ensures a tender bite.
Step 3
Cut the trimmed garlic scapes into bite-sized pieces, about 4-5cm long. Place the cut scapes in a wide bowl, ready for the next step.
Step 4
Now, let’s wash the garlic scapes thoroughly. Fill the bowl with enough water to cover the scapes, and gently swirl them with your hands to wash. Repeat this process about 3 times, changing the water each time, to remove any impurities. After washing, drain them in a colander.
Step 5
Next, prepare to blanch the garlic scapes. In a pot, combine 700ml of water and 0.4 Tbsp of coarse salt. Bring this to a boil over high heat. Adding coarse salt helps to enhance the vibrant green color of the scapes and reduce any unpleasant smell.
Step 6
Once the water is boiling rapidly, add the prepared garlic scapes and gently stir them once to ensure even cooking.
Step 7
As the garlic scapes cook and start to float to the surface, give them another gentle stir, and then immediately turn off the heat. Be careful not to over-blanch them, as they can become mushy. Maintaining a crisp texture is key.
Step 8
Drain the blanched garlic scapes in a colander. Immediately plunge them into cold water and stir them around to quickly cool them down. This rapid cooling helps preserve their crispness.
Step 9
Before making the dressing, finely chop the scallions and measure out 0.3 Tbsp of minced garlic.
Step 10
In a separate small bowl, add 0.5 Tbsp of soy sauce.
Step 11
Add 0.7 Tbsp of gochugaru (Korean chili flakes). You can adjust the amount of gochugaru to your preference for spiciness.
Step 12
Stir in 0.5 Tbsp of plum extract for sweetness and flavor. If plum extract is unavailable, you can substitute it with sugar.
Step 13
Add 1 Tbsp of oligodang (corn syrup). Oligodang adds a glossy sheen and a smooth sweetness.
Step 14
Include 1 Tbsp of sesame oil for a nutty aroma. It’s best to add sesame oil towards the end of cooking to preserve its fragrance.
Step 15
Add 1.3 Tbsp of gochujang, the key ingredient for this dressing.
Step 16
Combine the chopped scallions and minced garlic with the other dressing ingredients in the small bowl. Use a spoon to mix everything thoroughly, ensuring there are no clumps, to create a smooth dressing. (At this point, it’s crucial to taste the dressing and adjust the seasoning. If it tastes too bland, add a pinch or two of salt. If it’s not sweet enough, add a little more oligodang.)
Step 17
Add all the drained, blanched garlic scapes to the prepared dressing.
Step 18
Put on disposable gloves and gently mix the garlic scapes with the dressing using a ‘ 조물조물 ‘ motion, ensuring the dressing coats evenly. Mix gently to prevent the scapes from breaking and maintain their shape.
Step 19
Finally, sprinkle a pinch of toasted sesame seeds on top for a visually appealing finish and nutty flavor. Your delicious Garlic Scape Gochujang Salad is now complete! Enjoy it with freshly steamed rice.
