Soy-glazed garlic scapes
A traditional Korean side of tender garlic stems with a light sweet-soy coating. A brief covered steam softens the stems before the final glaze.
Ingredients
3 servings
Everyday kitchen measurements
For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Garlic scapes, firm young stems is unavailable
- Use instead
- Fresh green beans
- Substitute quantity
- 1 small pack of 200 gReference quantity: 200 g
If garlic scapes are unavailable, use these green beans instead. Trim both ends and cut to 4 cm. In the covered step cook for 5–6 minutes instead of 3–4, adding the extra tablespoon water if needed. The flavor will not be garlicky.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Essential
Needed for this version; use the listed amount at the stated step.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash the scapes under running drinking water. Cut off dry, woody base ends and the flower buds; discard these. Cut the tender stems to 4 cm and drain well. If a stem is fibrous and will not bend, trim back further rather than serving the woody part.
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Step 2
Heat 1 tablespoon oil in a wide nonstick pan over medium heat. Add the drained scapes in a loose layer and stir-fry for 2 minutes. Keep them moving so they brighten without scorching; lower the heat if the surface browns too quickly.
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Step 3
Add 3 tablespoons water and cover. Lower the heat and cook for 3–4 minutes until a piece bends and is tender to bite, without a woody center. If the pan dries before they soften, add the reserved 1 tablespoon water and continue briefly. Open the lid away from your face.
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Step 4
Uncover and add 1 tablespoon soy sauce and 2 small teaspoons sugar. Stir over medium heat for 1–2 minutes until the stems are tender and lightly glossy, with no large pool of sauce. If the glaze catches, lower the heat and add 1 small teaspoon water. Turn off the heat, add optional sesame oil and seeds, and serve.
Finished dish
3 side-dish servings. Small paper cup 180 ml; level tablespoon 15 ml; small teaspoon 5 ml. Reference weights are approximate. Contains soy; soy sauce may contain wheat, and optional additions contain sesame. Refrigerate within 2 hours, keep at 4°C or below and use within 3 days. Reheat once until steaming hot throughout.
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Enjoy every bite
How to enjoy it
Serve a small portion beside rice and soup. Choose tender stems: extra cooking cannot fully fix a woody garlic stalk.
Serve it with
Pork Suyuk — Tender Korean Boiled Pork
Juicy pork gently simmered with soybean paste, garlic and onion. Learn how to avoid a hard boil, check tenderness, rest in the broth, and slice just before serving.
Everyday doenjang jjigae (soybean paste stew)
A gentle Korean soybean-paste stew with tofu, potato, zucchini and mushrooms. No meat or anchovy broth is needed; choose a vegetarian doenjang if avoiding seafood.