Crispy Seasoned Garlic Scapes (Majeonchimi) with Fresh Spring Garlic Scapes
Brighten Your Appetite with Fresh Garlic Scape Salad (Majeonchimi)
Make a delicious and crisp garlic scape salad (Majeonchimi) using the freshest spring garlic scapes available! While stir-fried garlic scapes are also wonderful, this seasoned version transforms them into a fantastic side dish with its savory, sweet, and spicy flavor profile. Raw garlic scapes can sometimes be a bit too pungent to eat directly, but a quick blanch removes their harshness, leaving behind only the delightful, mild garlic aroma. This Majeonchimi is an appetite-stimulating dish that captures the essence of spring. Prepare this simple yet special side dish for your table!
Main Ingredients- Blanched Garlic Scapes: 413g (approximately 20-25 stalks, about 10-11 inches long each)
Seasoning Ingredients- Gochujang (Korean chili paste): 4 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Salt: 1 tsp (or adjust to taste)
- Oligosaccharide (or corn syrup/sugar): 3 Tbsp (adjust sweetness to your preference)
- Finely chopped green onion: A small amount (about 2-3 Tbsp)
- Toasted sesame seeds: A pinch (for garnish)
- Gochujang (Korean chili paste): 4 Tbsp
- Gochugaru (Korean chili flakes): 1 Tbsp
- Salt: 1 tsp (or adjust to taste)
- Oligosaccharide (or corn syrup/sugar): 3 Tbsp (adjust sweetness to your preference)
- Finely chopped green onion: A small amount (about 2-3 Tbsp)
- Toasted sesame seeds: A pinch (for garnish)
Cooking Instructions
Step 1
First, prepare the cleaned garlic scapes. Trim off any tough ends from the garlic scapes. Then, cut them into bite-sized pieces, about 4-5cm (approximately 1.5-2 inches) long. Cutting them too short might reduce the enjoyable crisp texture, while cutting them too long can make them difficult to eat. Aim for a moderate length.
Step 2
Bring a pot of water to a boil. Add a small pinch of coarse salt to the boiling water. Briefly blanch the prepared garlic scapes for about 30 seconds to 1 minute. Blanching them for just this short time is key to retaining their crispness. Overcooking will make them mushy. Immediately after blanching, rinse the garlic scapes under cold running water to stop the cooking process and cool them down. Then, gently squeeze out any excess water with your hands.
Step 3
In a mixing bowl, combine the gochujang (4 Tbsp), gochugaru (1 Tbsp), salt (1 tsp), and oligosaccharide (3 Tbsp). Stir the ingredients well until they form a smooth, lump-free seasoning paste. You can substitute oligosaccharide with honey or sugar, and feel free to adjust the sweetness to suit your taste.
Step 4
Add the blanched garlic scapes to the bowl with the prepared seasoning paste. Include the finely chopped green onion and a pinch of toasted sesame seeds. Gently mix everything together with your hands, ensuring the seasoning coats the garlic scapes evenly. If the seasoning seems a bit light, you can add a little more, but be careful not to overmix, as this can mash the scapes. Use a gentle massaging motion.
Step 5
Transfer the well-seasoned garlic scape salad to a serving dish. Sprinkle a few more toasted sesame seeds on top for an extra nutty aroma and an appealing finish. The dish can be enjoyed immediately or chilled in the refrigerator for an even crisper texture. This makes a perfect side dish that’s both simple and satisfying!
