📝 About This Recipe
A seasonal treasure in Korean cuisine, these pickled garlic scapes offer a sophisticated balance of salty, sweet, and tangy notes with a satisfyingly crisp snap. As the scapes steep in the dark, savory brine, their natural pungency mellows into a deep, garlicky sweetness that elevates any meal. This traditional banchan is a masterclass in fermentation-lite, providing a refreshing palate cleanser that cuts through rich meats and adds a vibrant punch to simple bowls of rice.
🥗 Ingredients
Main Ingredients
- 1 lb Fresh Garlic Scapes (trimmed and washed)
- 2-3 pieces Korean Green Chili Peppers (optional, for a hint of heat)
The Pickling Brine
- 1.5 cups Soy Sauce (standard Korean Jin-ganjang or regular soy sauce)
- 1.5 cups Water (filtered)
- 1 cup Rice Vinegar (unseasoned)
- 1 cup Granulated Sugar (white or light brown sugar)
- 1 piece Dried Kelp (Dashima) (approx. 2x2 inches for deep umami)
- 1 piece Dried Shiitake Mushroom (optional, for earthy depth)
- 1/4 cup Cheongju (Korean rice wine or dry sake)
👨🍳 Instructions
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1
Thoroughly wash the garlic scapes in cold water. Pat them completely dry with a clean kitchen towel; any excess water can dilute the brine and affect shelf life.
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2
Trim off the tough, woody bottom ends (about 1/2 inch) and the thin, wispy tips above the bulb. Discard these parts.
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3
Cut the remaining scapes into uniform 2-inch (5cm) lengths. This ensures they fit perfectly into the jar and are bite-sized for serving.
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4
If using green chili peppers, poke a few holes in them with a toothpick or slice them into rounds to allow the brine to penetrate.
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5
Sterilize a large glass jar (approx. 1.5 to 2 liters) by rinsing it with boiling water and letting it air dry completely.
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6
Pack the cut garlic scapes and chilies tightly into the sterilized jar, leaving about an inch of headspace at the top.
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7
In a medium saucepan, combine the soy sauce, water, sugar, dried kelp, and dried mushroom. Stir over medium-high heat until the sugar is fully dissolved.
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8
Bring the mixture to a rolling boil. Once boiling, reduce heat to low and simmer for 5 minutes to extract the flavors from the kelp and mushroom.
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9
Remove the pan from the heat. Discard the kelp and mushroom. Stir in the rice vinegar and the rice wine (Cheongju).
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10
While the brine is still hot (but not boiling), pour it carefully over the garlic scapes in the jar until they are completely submerged.
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11
Place a small weight or a heavy ceramic saucer inside the jar to keep the scapes pushed down under the liquid. This prevents spoilage and ensures even pickling.
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12
Let the jar sit at room temperature with the lid slightly ajar until the brine has cooled completely.
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13
Seal the jar tightly and store it in a cool, dark place for 2-3 days. After this initial period, move the jar to the refrigerator.
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14
Wait at least 1 week before eating for the best flavor. For a more intense flavor, after 3 days, drain the brine back into a pot, boil it again, let it cool COMPLETELY this time, and pour it back over the scapes.
💡 Chef's Tips
Always ensure your garlic scapes are bone-dry before pickling to prevent mold and maintain the crunch. Pouring the brine while hot (for the first soak) is the secret to keeping the scapes crunchy rather than soggy. If you prefer a spicier kick, add a teaspoon of Korean red chili flakes (Gochugaru) to the brine after boiling. Don't throw away the leftover brine once the scapes are gone; it’s a seasoned soy sauce perfect for dipping dumplings or stir-frying vegetables.
🍽️ Serving Suggestions
Serve as a bright contrast to Samgyeopsal (grilled pork belly) or any fatty BBQ meat. Dice them finely and mix into a bowl of warm white rice with a drizzle of toasted sesame oil. Pair with a cold glass of Korean Soju or a crisp Lager to balance the salty-tangy profile. Add a small bowl to a traditional Korean breakfast spread alongside soft tofu soup (Soon-dufu).