Everyone is familiar with garlic but have you heard of garlic scapes? The green shoots, or stems, that grow from those garlic roots are known as garlic scapes. These edible stems are a good source of vitamins, protein and not to mention immune supporting properties! You can enjoy these green beauties in various way, but for this recipe, let’s keep it simple! This is an easy Korean side dish recipe that’s affordable and enjoyable using pre-pickled garlic scapes! If you love spicy food, give this recipe a try. You will love the crunchy, spicy, sweet and savory flavors all from this one dish!
how do you eat garlic scapes?
You can enjoy these green beauties by cooking them and marinating them. I have seen them often stir fried or pickled. My grandmother used to buy the fresh ones and stir fry them and boy the house would smell so good. Overall, they seem to have similar garlic scent but maybe with a sweeter end note?? lol Many Koreans pickle garlic scapes and if desired marinate them afterward. Either way, they make great healthy side dishes!!
- Kadoya 100% Pure Sesame Oil 5.5 oz
- Assi Roasted Crushed Salt Sesame Seeds, 16 Ounce
- Korean Green Plum Extract
- Premium Korean Origin Red Pepper Powder Chili Flakes
- CJ Haechandle Gochujang, Hot Pepper Paste
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Spicy Pickled Garlic Scapes
- 1 package pickled garlic stem/scapes 1 lb bag
- 3 Tbsp scallion chopped
- 1½ Tbsp sesame oil
- 2 Tbsp Maesil, Plum Syrup
- 1 Tbsp gochugaru red hot chilli flakes, coarse
- 1½~2 Tbsp gochujang
- sesame seeds
- Open and pour the whole bag into a strainer. Let the scapes sit for few min and drain pickled water.
- Pour the scapes into a mixing bowl. Then add gochugaru maesil, sesame oil and mix well with glove on. Add gochugaru and mix well.
- Garnish with scallions and sesame seeds. Serve cold with rice and other Korean dishes.
- Store in glass tupperware. Can last about 2-3 weeks in the fridge.