Spicy & Sweet Garlic Gochujang Stir-fry: A Recipe Using Fresh Garlic
Delicious Gochujang Stir-fry Recipe with Garlic and Garlic Scapes
With fresh garlic and garlic scapes abundant in markets lately, let’s make a deliciously sweet, sour, and spicy ‘Garlic Gochujang Stir-fry’! Using a pre-simmered sauce ensures the flavors meld perfectly with the ingredients. This golden ratio recipe is also great for making smaller batches, making it accessible for everyone. It’s a versatile dish, perfect as a side for rice or even as a snack with drinks.
Main Ingredients
- 100g Garlic (whole cloves)
- 40g Garlic Scapes
Blanching Garlic & Scapes
- 2 Tbsp Vinegar (to remove bitterness and sanitize)
- 1 Tbsp Salt (for blanching garlic scapes)
Flavorful Gochujang Sauce
- 1/4 cup Mirin (approx. 50ml, removes odor and enhances flavor)
- 1/4 cup Soy Sauce (approx. 50ml, adds umami)
- 100g Gochugaru (Korean chili powder, adjust to spice preference)
- 1 Tbsp Cooking Oil (for smooth texture and shine)
- 1/4 cup Oligodang (corn syrup, approx. 50ml, for gloss and sweetness)
- 50g Sugar (adjust sweetness)
- 25g Gochujang (Korean chili paste, for spice and depth)
- 25g Minced Garlic (enhances garlic flavor)
- 1/2 tsp Salt (to adjust final seasoning)
- 2 Tbsp Vinegar (to remove bitterness and sanitize)
- 1 Tbsp Salt (for blanching garlic scapes)
Flavorful Gochujang Sauce
- 1/4 cup Mirin (approx. 50ml, removes odor and enhances flavor)
- 1/4 cup Soy Sauce (approx. 50ml, adds umami)
- 100g Gochugaru (Korean chili powder, adjust to spice preference)
- 1 Tbsp Cooking Oil (for smooth texture and shine)
- 1/4 cup Oligodang (corn syrup, approx. 50ml, for gloss and sweetness)
- 50g Sugar (adjust sweetness)
- 25g Gochujang (Korean chili paste, for spice and depth)
- 25g Minced Garlic (enhances garlic flavor)
- 1/2 tsp Salt (to adjust final seasoning)
Cooking Instructions
Step 1
First, prepare the ingredients. For the whole garlic, remove any tough outer skin, trim the root ends, wash thoroughly, and drain well. Trim the tough ends of the garlic scapes and cut them into approximately 3cm lengths.
Step 2
Now, let’s blanch the garlic and scapes. Bring water to a boil and add 2 tablespoons of vinegar and 1 tablespoon of salt. First, add the cut garlic scapes and blanch for just 30 seconds. Immediately rinse them under cold water to retain their crispness. Next, add the whole garlic cloves and boil for about 2 minutes. Blanching garlic in vinegar water helps to remove its pungent bitterness and adds a milder, cleaner taste. After blanching, rinse under cold water and drain completely.
Step 3
Now, let’s make the delicious gochujang sauce. Prepare a deep pan or pot suitable for simmering or stir-frying. Combine 1/4 cup of mirin, 1/4 cup of soy sauce, 1/4 cup of oligodang (corn syrup), and 50g of sugar. Stir well until the sugar is dissolved.
Step 4
Place the mixture in the pan over medium heat and bring it to a boil. Once it starts bubbling, let it simmer for a short while longer to allow the flavors to meld together.
Step 5
Add 25g of gochujang, 25g of minced garlic, 1 tablespoon of cooking oil, and 1/2 teaspoon of salt to the simmering sauce. Stir well to combine, ensuring no lumps form. Finally, add 100g of gochugaru (Korean chili powder), sifting it if necessary or breaking up any clumps. Stir continuously while cooking for about 2-3 minutes until the sauce thickens to a glossy, appealing consistency. Be careful not to burn the sauce.
Step 6
Once the gochujang sauce is ready, turn off the heat and let it cool slightly. If the sauce is too hot, it might make the garlic and scapes mushy. Take about 100ml of the slightly cooled sauce and add it to the blanched and drained garlic and scapes. Mix gently to coat the ingredients evenly, allowing the sauce to penetrate. Finish by drizzling in 1 tablespoon of sesame oil and sprinkling with sesame seeds for an extra boost of aroma.
Step 7
Transfer the finished Garlic Gochujang Stir-fry to a serving dish. Don’t discard any leftover sauce! This spicy and sweet sauce is wonderful for adding flavor to other stir-fries or seasoned vegetable dishes. Using a pre-simmered sauce ensures that the ingredients and sauce bind together beautifully, creating a much tastier dish. It’s a true rice-stealer!
