Stir-fried Garlic Scapes (Maneuljjong Bokkeum)

A simple Korean banchan made with spring garlic scapes! This delicious side dish takes less than 20 minutes to whip up. 
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Garlic scapes (maneuljjong – 마늘쫑 ) are in season. I got a bunch from a Korean market for the first time this season. They are available in the late spring and early summer, when scapes are most tender and sweet. 

What are garlic scapes? 

Garlic scapes are the curly flowering shoots/stalks of garlic plants that are snipped off to allow the bulbs to grow bigger. They have a milder flavor than garlic cloves but are still quite garlicky. When cooked, the scapes become sweeter with a subtle garlic undertone and have a texture similar to that of thin asparagus.

In Korea, garlic scapes are commonly used as a vegetable for various side dishes. I sometimes pickle garlic scapes in a soy brine. I also blend scapes into a paste and add it to the grated potatoes to make potato pancakes.

For this recipe, I stir-fried the scapes with walnuts in a soy sauce-based sauce. You can omit the walnuts if  you want. Stir-fried garlic scapes are a simple and delicious spring side dish!

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This recipe was originally posted in May 2013. I’ve updated it here with new photos and minor changes to the recipe.

If you haven’t cooked with garlic scapes, make that a goal this spring. You’re missing out on a wonderful vegetable! The scapes only appear in markets for a short period time, so grab them while you can.

Have you tried this stir-fried garlic scape recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

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Maneuljjong Bokkeum (Stir-fried Garlic Scapes)

4.72 from 7 votes
Side Dish
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 4
Print Recipe


  • 10 ounces garlic scapes maneuljjong
  • 1/2 cup shelled walnuts broken into quarters -- optional
  • 1 tablespoon cooking oil

For the sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1 tablespoon oligodang or corn syrup or more sugar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sesame seeds


  • Rinse and cut the garlic scapes into 2-inch lengths. Mix the first four sauce ingredients well together, and set aside.
    DSC 1736 640x428 - Stir-fried Garlic Scapes (Maneuljjong Bokkeum)
  • In a heated pan over medium low heat, roast the optional walnuts for 2 to 3 minutes. Remove from the pan.
    DSC 3863 640x427 - Stir-fried Garlic Scapes (Maneuljjong Bokkeum)
  • Add a tablespoon of oil to the pan, and increase the heat to medium high. Sauté the scapes for 2 to 3 minutes, stirring constantly.
    DSC 3864 640x427 - Stir-fried Garlic Scapes (Maneuljjong Bokkeum)
  • Reduce the heat to medium low. Return the walnuts to the pan, and pour the sauce into the pan. Cook until the garlic scapes are tender and the sauce is almost gone, about 2 - 3 minutes.
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  • Add the oligodang (or corn syrup), and stir well. Finish with the sesame oil and sesame seeds.
    DSC 3870 640x427 - Stir-fried Garlic Scapes (Maneuljjong Bokkeum)
Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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Recipe Rating



  1. Hi😊 I came across your website while searching for a recipe for pickled garlic scape. Going through your website i clicked on a link where it says soy brine, just one question, does pickling garlic scape require the same process of brining in two liquids just like when pickling garlic? By the way, Your recipes are very easy to follow Im just not sure as they are two different ingredients. Hope to hear from you.😊 Thank you!

    • Hi Anna! No you don’t need to do the first step for garlic scapes. Just do the second brine. Thank you for finding my blog and for the nice words!

  2. 5 stars
    Just harvested my scapes today and tried this recipe. So good! I made extra sauce and then added (cooked) brown rice to the pan. It was lovely.

    • Wow that must be so tender and delicious coming from your own garden! Fried brown rice sounds great with it. Thank you for taking the time to leave me the comment! Really means a lot to me.

  3. These are my favorite! The garlic scapes season is so short, we take advantage when we can. Thank you for this recipe!

  4. Thank you so much for the recipe! Could you recommend a good brand of rice wine to use in Korea? There are so many!

  5. Emily Jang says

    I was on a banchan spree last night and I had also magically found scapes at Whole Foods. I tried this recipe because my husband wanted something more reminiscent of when he at them in Korea when he was growing up. I threw in some anchovies per his request. We both loved this recipe. This was so delicious!! Thank you again for your recipes. Your website is my go-to website because I always end up loving your recipes. I don’t always post comments but I wanted to say a general thank you because your recipes are always consistently delicious. As an adoptee who has no Korean family member to teach me how to make Korean food, your website has been essential to build my Korean culinary skills.

    • Aww thank you so much for such nice words! I am so happy to be part of your Korean cooking. I am sure myulchi was delicious with garlic scapes. And thanks for all your comments today. I don’t think I ever received comments on 3 different recipes from the same person on the same day, so Emily you made a record!

  6. Xena Wilder says

    I had sautéed garlic scape for the first time with mushrooms and carrots. My husband loved it! I love this website. It always has just yummy Korean foods with the easy to follow instructions!

    • Hi Xena! So very happy to hear from you. Thank you so much for the nice words. Mushrooms and carrots sound great with garlic scape. Hope all is well with you and your husband. And hope to see you guys again one day. Cheers!

  7. I just shared your recipes on FB:) They all look amazing!

  8. Been going through all your old posts and adding things to juxtapost with abandon. Love your blog. Thanks.

  9. Love it! Thanks for recipe 🙂

  10. Jeannie Tay says

    This sounds delicious! I love garlic scapes too and cooked them with shrimps or sliced pork…yum!

  11. Sue | My Korean Kitchen says

    Um… Yum! I can smell the taste and feel the texture from your description. 🙂 It used to be one of my favourite banchan my mum made for us. Though, I’ve never seen fresh garlic scapes in Australia. Lucky you, Hyosun! I’m so jealous.

    • Hyosun Ro says

      That’s too bad. Hope they show up in your area next spring. Who knows – garlic scapes might become the next trendy vegetable. It seems like they are starting to get more attention in the U.S. Thanks for coming by!

  12. Irina @ wandercrush says

    Yum! My last post was just on wild garlic pesto, so I’ve really been on a garlic spree lately. This looks delicious, and I really miss Korean food! I’ve never had any with walnuts, but it sounds amazing.

    • Hyosun Ro says

      Thank you so much, Irina! Your wild garlic pesto looks great. I’m thinking about making some pesto with garlic scapes and freeze them for later use.

    • Mary-Pat Sherman says

      Hi Hyosun Ro:
      My son just sent me your link last evening after telling me that he follows your blog – and is becoming quite proficient in Korean quisine. I’m thrilled! I don’t know much about Korean cooking but am looking forward to incorporating it into my eclectic repertoire. I’ve never even ‘thought’ about scapes but I will certainly be searching for them now that I’ve read you. I LOVE GARLIC – a wonder food! Thank you so much for your blog; I’m preparing to start a cooking / baking / entertaining blog for my family – especially 3 granddaughters who are now foraying out into the World and are calling / emailing me for recipes. I look forward to really great times catching up with all you’ve shared!

    • Hyosun Ro says

      Hi Mrs. Sherman – Very pleased to meet you on line. How nice of your son to introduce my blog to you! Please tell him that I’m very happy to hear he’s becoming proficient in Korean cooking and I greatly appreciate his readership. That’s awesome that you’re going to start a blog. Please come back and let me know when you do. Thank you so much for visiting!