Stir-Fried Garlic Scapes with Dried Pollack: A Unique Side Dish
How to Make Stir-Fried Garlic Scapes with Dried Pollack, a Delicious Garlic Scape Side Dish
Let’s try a unique stir-fry using dried pollack and garlic scapes, which are in season right now. This dish offers a delightful combination of textures and flavors, making it a perfect addition to your meal.
Main Ingredients- 250g fresh garlic scapes
- 30g dried pollack (bukkeo)
Seasoning Ingredients- 3 Tbsp Mirin (rice wine)
- 2.5 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (maesilcheong)
- 1/4 tsp Black Pepper Powder
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (starch syrup)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Mirin (rice wine)
- 2.5 Tbsp Soy Sauce
- 1 Tbsp Plum Extract (maesilcheong)
- 1/4 tsp Black Pepper Powder
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (starch syrup)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the garlic scapes thoroughly under running water. Then, soak them in water with a little baking soda or vinegar for about 10 minutes to keep them fresh and remove any odor. After rinsing, drain them completely and cut them into approximately 5cm lengths.
Step 2
Now, we’ll shred the 5cm-long garlic scapes lengthwise to make them more tender and better absorb the sauce. Place the garlic scapes on a cutting board, hold the knife almost flat, and gently push it through the scape from the tip downwards. This technique will allow you to shred them thinly without breaking them apart, resulting in a softer texture when cooked.
Step 3
Here’s a look at the garlic scapes shredded thinly, as explained previously. Preparing them this way ensures the sauce penetrates deeply, enhancing the overall flavor.
Step 4
Next, prepare the dried pollack. Cut the dried pollack into pieces roughly the same length as the garlic scapes, about 5cm. Cutting them to a manageable size will make stir-frying easier.
Step 5
Place the cut dried pollack in a bowl and add 2 tablespoons of mirin. Gently mix and let it marinate. This step helps to remove any fishy odor from the pollack and makes it more tender and flavorful when stir-fried.
Step 6
Heat a pan over medium heat. Add 2.5 tablespoons of soy sauce, the remaining 1 tablespoon of mirin, 1 tablespoon of plum extract, and a pinch of black pepper powder (1/4 tsp). Stir well to combine and create the sauce. Be careful not to burn the sauce as it heats up.
Step 7
Add the prepared garlic scapes to the sauce in the pan and stir-fry over medium heat for about 5 minutes. Cook until the garlic scapes are slightly softened and wilted. It’s important not to overcook them, as they can become mushy.
Step 8
Once the garlic scapes are tender, add the dried pollack marinated in mirin to the pan. Continue to stir-fry gently, ensuring the pollack is well coated with the sauce.
Step 9
Finally, add 2 tablespoons of oligodang (for sweetness and gloss) and 1 tablespoon of sesame oil (for nutty aroma). Stir-fry for another 1-2 minutes until all the ingredients are well combined and coated with the sauce. Ensure the seasoning is evenly distributed.
Step 10
Just before turning off the heat, sprinkle 1 tablespoon of toasted sesame seeds for a nutty finish and appealing look. Mix well, and your delicious Stir-Fried Garlic Scapes with Dried Pollack is ready! Serve it over warm rice for a delightful meal.
