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Spicy Korean Pickled Garlic Scapes Recipe
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Spicy Korean Pickled Garlic Scapes Recipe

Keyword: garlic, korean recipe, pickled garlic, spicy pickled garlic


  • 2 pounds garlic scapes (2 bunches)
  • 1 cup gochujang (red pepper paste)
  • 2 tbsp kochugaru (red pepper powder)
  • 1 tbsp fish sauce
  • 1 tbsp distilled white vinegar
  • 3 tbsp brown sugar
  • 6 cloves garlic minced
  • 6 cups water
  • ¼ cup salt


  • Trim off the tougher ends of the garlic scapes.
  • Cut the scapes into 2-inch pieces then rinse and drain.
  • Place the scapes in a large heat-proof bowl.
  • In a large pot, pour 6 cups of water and bring them to a boil.
  • Add ¼ cup salt, stir until dissolved, then take the pot off the heat.
  • Carefully pour the hot water over the scapes, making sure the scapes are submerged.
  • Cover the scapes with a plate and set them aside for 3 to 4 days at room temperature. Once the scapes start turning yellow, they’re ready.
  • Taste one of the scapes; it should be slightly salty. If it's too salty for your liking, give the scapes a quick rinse under cold water. If it's fine, then simply drain the scapes in a colander and set them aside.
  • In the same large bowl that you used for the scapes, thoroughly mix the rest of the ingredients for the sauce.
  • Add the red pepper mixture to scapes.
  • Stir until the pickled garlic scapes are thoroughly coated. Alternatively, you can put on food-safe gloves and work with your hands.
  • Keep the gloves on and start packing the scapes into a jar.
  • Pour the rest of the red pepper mixture on top of the scapes. If you don't have gloves, you can use tongs to transfer the scapes instead.
  • Your spicy pickled garlic scapes are now ready to eat. Store the scapes in the fridge and they’ll last a long time.