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!
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.
- 10 ounces garlic scapes maneuljjong
- 1/2 cup shelled walnuts broken into quarters -- optional
- 1 tablespoon cooking oil
- 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
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Rinse and cut the garlic scapes into 2-inch lengths. Mix the first four sauce ingredients well together, and set aside.
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In a heated pan over medium low heat, roast the optional walnuts for 2 to 3 minutes. Remove from the pan.
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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.
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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.
You may also like:
Asparagus with Gochujang Sauce
Yeongeun jorim (Sweet Soy Braised Lotus Roots)
Jangjorim (Soy Braised Beef)
Gaji Bokkeum (Stir-fried Eggplants)
Doraji Namul (Sautéed Bellflower Roots)
Stir-fried Chicken and Baby Bok Choy
Ddangkong Jorim (Soy Braised Peanuts)
Ganjang Gejang (Raw Crabs Marinated in Soy Sauce)
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.
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.
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!
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!
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.
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!
This sounds delicious! I love garlic scapes too and cooked them with shrimps or sliced pork…yum!
Hi Jeannie – Sounds great with shrimp or pork! I should try. Thanks for visiting!
Love it! Thanks for recipe 🙂
Been going through all your old posts and adding things to juxtapost with abandon. Love your blog. Thanks.
I just shared your recipes on FB:) They all look amazing!
Thank you! I really appreciated it.
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!
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!
Thank you so much for the recipe! Could you recommend a good brand of rice wine to use in Korea? There are so many!
How about 롯데 미림 or 두산주류 청주한큰술? Either one should be pretty good.
These are my favorite! The garlic scapes season is so short, we take advantage when we can. Thank you for this recipe!