Maneuljjong Muchim Garlic Scapes Recipe

Maneuljjong Muchim Garlic Scapes Recipe

Maneuljjong Muchim Garlic Scapes Recipe:

Fresh garlic scapes are used in this Maneuljjong Muchim Garlic Scapes Recipe. It is wonderful and really simple.Have you ever attempted to prepare garlic scapes—those slender, green stems with curled, stringy ends? From late spring through early summer is their season.With garlic scapes that are currently sweet and soft, you can make another simple side dish like this maneuljjong muchim.

Garlic scapes are the wavy blooming stalks or branches of hard-neck garlic plants. They are removed to direct the plant’s energy toward the garlic bulbs. The scapes are still fairly garlicky but less pungent than the garlic bulbs. Cooking softens the pungent, garlicky flavor. While raw garlic scapes have a feel resembling that of slender asparagus, they are often harder and more fibrous.

Ways to prepare garlic scapes:

Blanch the scapes in boiling water before using in this recipe. The somewhat sweet garlic flavor is enhanced by blanching, and the scapes become more soft. Mix with a few common seasoning ingredients after rinsing them in cold water and draining. This vegetable is so tasty that it doesn’t actually require any additional aromatic vegetables. So there is no need to mince or cut ginger or garlic. Very simple.

Moreover, garlic scapes can be consumed uncooked. If the scapes are perfectly tender and you don’t mind a bit more pungency, you can skip the blanching step.Although gochugaru is a lovely addition for that extra spicy kick some of us appreciate, gochujang is the major flavor component in this recipe. To suit your preferences, feel free to change the amount of gochugaru. In this dish, Use one or two tablespoons of maesil cheong, or Korean plum syrup. The garlicky veggie pairs beautifully with the fruity sweetness and acidity.

Prep Time: 12 minutes

Cook Time: 12 minutes 

Servings: 4 to 5


▢7 to 8 ounces garlic scapes

▢1 to 2 tablespoon soy sauce

▢1 tablespoon gochujang

▢2 tablespoon gochugaru

▢1 tablespoon sugar according to taste

Chicken Carrot-Noodle Pad Thai

▢1 to 1 ½  teaspoon sesame oil

▢1 teaspoon seeds of sesame 

▢2 teaspoon vinegar


Trim the rough ends and bud tips off the scapes after rinsing them. About 3-inch lengths should be cut from them.

Boiled water will be in a little pot. Drop the garlic scapes in, then sprinkle with a teaspoon of salt. About 30 to 40 seconds should pass while they are in. See if one is delicate enough for you by giving it a try.

Korean Steamed Egg(Gyeran Jjim)

Swiftly drain, then submerge in ice water. In a sieve, thoroughly drain.

Stir the spice ingredients into a bowl with the scapes.


For this dish, maesil cheong is a lovely addition. Use a tablespoon or more, depending on taste. This spicy veggie pairs beautifully with the acidity and fruity sweetness.

Source: koreanbapsang

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