Spicy Korean Pickled Garlic Scapes Recipe
Servings: 0
Ingredients
- 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
Instructions
- 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.