Spicy and Sweet Gochujang Pickled Garlic Scapes
The Ultimate Summer Side Dish! Golden Recipe for Gochujang Pickled Garlic Scapes
Perfect for when you have a low appetite! Make a delicious gochujang-pickled garlic scape side dish that you can easily enjoy throughout the summer. It’s a real rice thief!
Main Ingredients- 3 bunches of garlic scapes (approx. 900g)
For Pickling- 1 handful of coarse salt (approx. 1/2 paper cup)
Gochujang Sauce- 2.5 bowls of gochujang (approx. 375g)
- 1 bowl of corn syrup (approx. 150g)
- 1 handful of coarse salt (approx. 1/2 paper cup)
Gochujang Sauce- 2.5 bowls of gochujang (approx. 375g)
- 1 bowl of corn syrup (approx. 150g)
Cooking Instructions
Step 1
First, thoroughly wash the garlic scapes under running water. It’s important to drain them completely on a sieve after washing. Once drained, cut the garlic scapes into bite-sized pieces (about 3-4 cm) and prepare them.
Step 2
Place the prepared garlic scapes in a large bowl, and add coarse salt. The salt will help soften the garlic scapes and maintain their crisp texture.
Step 3
Gently mix the garlic scapes with the salt using your hands. It’s crucial that the salt is evenly distributed on all the garlic scapes. Let them sit and pickle in the salt for about 2 hours.
Step 4
During the 2-hour pickling process, mix the garlic scapes and salt again every 30 minutes, 2 to 3 times in total. This ensures the saltiness is absorbed evenly and the garlic scapes pickle better.
Step 5
After the 2-hour pickling is complete, gently squeeze the garlic scapes with both hands to remove excess water. Be careful not to squeeze too hard, as this can crush the scapes; a gentle squeeze is best. Place the squeezed garlic scapes on a sieve to further drain any remaining moisture.
Step 6
As you can see, after pickling the garlic scapes, you’ll notice water mixed with salt accumulated at the bottom of the bowl.
Step 7
Transfer the well-drained garlic scapes to a clean bowl and set aside briefly. Now, it’s time to make the delicious gochujang sauce.
Step 8
In a separate bowl, add 2.5 bowls of gochujang. You can slightly adjust the amount of gochujang according to your preference.
Step 9
Add 1 bowl of corn syrup to provide sweetness and a glossy finish to the gochujang sauce. If your corn syrup has hardened, slightly warming it will make it easier to mix.
Step 10
Now, add the well-drained garlic scapes to the bowl with the gochujang sauce.
Step 11
Using a spatula or your hands, mix the gochujang sauce and garlic scapes thoroughly until they are evenly coated. It’s important to mix meticulously so that the sauce covers every part of the garlic scapes.
Step 12
Gently toss the coated garlic scapes as if ‘fussing’ with them, and your delicious gochujang-pickled garlic scapes will be ready! Be careful not to mix too vigorously or knead for too long, as this can make the texture mushy.
Step 13
Voila! Your mouth-watering gochujang-pickled garlic scapes are complete. If you eat them immediately, you might notice the fresh, strong flavor of the garlic scapes themselves.
Step 14
Transfer the finished pickles into an airtight container, layering them neatly. It’s best to refrigerate them for about 2 weeks before eating. This allows the flavors to meld into the garlic scapes, making them even more delicious.
Step 15
After 2 weeks, you’ll see the appetizing appearance of the garlic scapes with the absorbed sauce. They’ll have a wonderfully crisp, spicy, and sweet flavor:)
Step 16
Note: This is what it looks like immediately after mixing the sauce.
Step 17
Note: This is what it looks like after about 2 weeks of aging. You can see that the flavors have penetrated much more deeply.
