Spicy and Sweet Pickled Garlic Scape with Gochujang
How to Make Pickled Garlic Scapes That Stay Crisp for a Year & Gochujang Salad
Learn how to make perfectly crisp pickled garlic scapes that last all year! This recipe also includes a delicious gochujang (Korean chili paste) dressing to make them even more flavorful. A perfect side dish for any meal!
Pickled Garlic Scape Ingredients- 2 bunches garlic scapes (approx. 2kg before trimming, 1800g after trimming)
- 150ml coarse sea salt (approx. 110g)
- 450ml sugar (approx. 340g)
- 220ml vinegar (approx. 200g)
Garlic Scape Gochujang Salad Ingredients:- 400g prepared pickled garlic scapes
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp sesame seeds
- 1/3 Tbsp minced garlic
- 1 Tbsp oligosaccharide
- 400g prepared pickled garlic scapes
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp sesame seeds
- 1/3 Tbsp minced garlic
- 1 Tbsp oligosaccharide
Cooking Instructions
Step 1
1. It’s easiest to cut the garlic scapes while they are still bundled. First, trim off the dirty ends of the garlic scapes. Then, cut them into bite-sized pieces, about 4-5cm long. You can remove the flower buds and very thin parts if you prefer. After trimming, the weight of the garlic scapes is approximately 1800g.
Step 2
2. Wash the trimmed garlic scapes thoroughly and then drain them completely to remove excess water. Place the drained garlic scapes into a large kimchi-making vinyl bag. Now, add the pickling liquid: pour in 450ml sugar (about 340g), 150ml coarse sea salt (about 110g), and 220ml vinegar (about 200g) evenly over the scapes. Seal the bag tightly. Once sealed, shake the bag vigorously to ensure the pickling mixture coats the garlic scapes evenly. Let this mixture sit at room temperature for about 7 to 10 days. Your pickled garlic scapes will be ready!
Step 3
3. During the 7-10 days of fermentation at room temperature, don’t just leave the bag untouched. Whenever you see it, flip the bag over. This ensures the pickling liquid is distributed evenly, leading to beautifully and deliciously pickled garlic scapes. Here’s what they look like after 10 days – notice how nicely the color has developed! After 10 days, transfer the pickled garlic scapes along with their brine into a kimchi container and store them in your kimchi refrigerator. You can then enjoy them whenever you like. They are delicious even without any additional seasoning!
Step 4
4. Now, let’s make a delicious gochujang salad using the prepared pickled garlic scapes. Drain about 400g of the pickled garlic scapes using a sieve and place them in a bowl. Add 1.5 Tbsp sesame seeds, 1/3 Tbsp minced garlic, 1 Tbsp gochugaru, 2 Tbsp gochujang, and 1 Tbsp oligosaccharide. Gently mix everything together with your hands until well combined. This completes your flavorful pickled garlic scape gochujang salad! After mixing, taste and adjust the seasoning to your preference by adding more gochujang, gochugaru, or sweetener if needed.
Step 5
I introduced these pickled garlic scapes on my YouTube live broadcast last night. This was my fourth live session, and I was so surprised when over 900 viewers tuned in, with real-time views exceeding 20,000! Next Tuesday, April 30th, at 8 PM, I’ll be hosting a live broadcast featuring ‘Altari Kimchi’ (also known as Chonggak Kimchi)! If you have any cooking questions or concerns about kimchi getting mushy, please join my YouTube live streams and ask away. I’ll do my best to answer all your questions. Wishing you a wonderful, happy Wednesday, even with the rain! *^^*
