Stir-Fried Garlic Scapes: A Refreshing, Sweet, Sour, and Spicy Side Dish
How to Make a Deliciously Tangy, Sweet, and Spicy Garlic Scape Salad
Growing up, my parents farmed garlic, so my childhood was filled with fields of it. Yet, I never actually cooked dishes like stir-fried garlic scapes. Every time I see them prepared, I find it fascinating! Since garlic was so common, I always wondered why my mom didn’t make them. My first encounter with this dish was recently at a restaurant. It was so delicious that I even asked for a refill! Inspired by that flavor, I bought a bunch of garlic scapes today to recreate the dish. It’s a simple recipe: just blanch them lightly and toss with seasoning. When mixed with this refreshing dressing, it feels like every tiny taste bud on my tongue awakens from its winter slumber, just like newly sprouting spring greens.
Main Ingredients
- 1 bunch garlic scapes
Seasoning Mix
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1/2 Tbsp sugar
- 1 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Prepare the garlic scapes: First, trim off any yellow or wilted leaves from the garlic scapes. Cut away the dry, fibrous ends near the root. You can also gently peel away any tough outer layers, similar to how you would prepare green onions, for a cleaner result.
Step 2
Wash thoroughly: Rinse the prepared garlic scapes under cold running water. Pay special attention to the areas where the leaves meet the stem, as dirt and grit can accumulate there. Gently open the layers of the leaves to ensure they are completely clean.
Step 3
Cut into bite-sized pieces: After washing, separate the green leafy parts from the white stem parts. Cut both sections into manageable pieces, about 5-7 cm (2-3 inches) long. Setting them aside separately will help when it’s time to blanch.
Step 4
Boil water: Bring a pot of water to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt to the water. Adding a little salt helps maintain the vibrant green color of the scapes and seasons them slightly.
Step 5
Blanch the stems: Add the white stem portions of the garlic scapes to the boiling water and blanch for about 15 seconds. The stems are firmer, so they benefit from a slightly longer blanch time.
Step 6
Blanch the leaves: Next, add the green leafy parts of the garlic scapes to the same pot and blanch for an additional 20 seconds. It’s crucial not to overcook them to maintain their crisp texture.
Step 7
Rinse immediately in cold water: Once blanched, immediately remove the garlic scapes from the hot water and rinse them thoroughly under cold running water to stop the cooking process. Unlike some other blanched greens, chilling garlic scapes in cold water prevents residual heat from making them mushy, ensuring a fresh, crisp bite.
Step 8
Drain well: Transfer the chilled garlic scapes to a colander and let them drain completely. Excess water can dilute the seasoning and make the scapes clump together, so it’s important to get them as dry as possible.
Step 9
Mix the dressing: In a bowl, combine all the seasoning ingredients: gochugaru, soy sauce, fish sauce, sugar, vinegar, sesame oil, and sesame seeds. Whisk everything together until well combined to create the flavorful dressing.
Step 10
Toss with seasoning: Add the well-drained garlic scapes to the bowl with the prepared dressing. Gently toss everything together with your hands, ensuring the seasoning coats the scapes evenly. Be careful not to knead too vigorously, as this can break down the scapes. The dish is ready to serve immediately, or you can let it sit in the refrigerator for a bit for the flavors to meld further.
