Kim Dae-seok's Garlic Scape Jangajji

Name: Kim Dae-seok's Garlic Scape Jangajji
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 800g garlic scapes; 2.5 cups (500ml) soy sauce; 1 cup raw sugar; 2 cups (400ml) water; 1 knob ginger; 1 cup vinegar; 1/2 cup (100ml) plum syrup; 1/2 cup (100ml) soju

A garlic scape jangajji with ginger and soju added for deep savory flavor, not too salty even after long storage, and retaining a crisp texture.

20 min Difficulty Easy side dish

Main ingredients

garlic scapessoy saucegingervinegarplum syrupsoju

Ingredients needed 4 servings

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800g garlic scapes

2.5 cups (500ml) soy sauce

1 cup raw sugar

2 cups (400ml) water

1 knob ginger

1 cup vinegar

1/2 cup (100ml) plum syrup

1/2 cup (100ml) soju

Recipe

Clean the garlic scapes and trim off the tough seed stalk ends with scissors.
Align the trimmed scapes and cut off the tips slightly; cut into 4–5 cm lengths for bite-size pieces.
Pack the cut scapes tightly and evenly into a glass jar.
In a pot, combine 2.5 cups soy sauce, 1 cup raw sugar, and 2 cups water. Add 1 knob of ginger that has been sliced and microwaved for 30 seconds.
Turn on the heat and bring to a boil. Once it's bubbling all over, reduce to medium heat and boil for exactly 3 more minutes.
After 3 minutes, turn off the heat and add 1 cup vinegar, 1/2 cup plum syrup, and 1/2 cup soju in order, stirring to combine.
While the soy sauce mixture is still warm (before cooling), pour it slowly over the garlic scapes in the jar.
Once the pickling liquid has completely cooled, close the lid and let it ferment at room temperature for 5 days, then store in a kimchi refrigerator.

Wash the garlic scapes, trim off the seed stalks, cut into 4–5 cm lengths, and pack into a glass jar.
Boil soy sauce, raw sugar, water, and sliced ginger. Turn off heat and mix in vinegar, plum syrup, and soju to make the pickling liquid.
Pour the warm liquid over the scapes, let cool, ferment at room temp for 5 days, then refrigerate.

Cooking tips

Using domestically grown garlic scapes with strong sweetness and crisp texture elevates the quality of the jangajji.
Do not boil the vinegar with the soy sauce mixture; add it after turning off the heat to prevent oxidation and preserve its sour aroma.
Pour the soy mixture while it's still warm to maintain the crisp texture of the garlic scapes for a long time.
Soju acts as a natural preservative, preventing the jangajji from becoming mushy or spoiling for up to a year.

Recommended for

Those who want to stock up on a crisp, hearty side dish for all four seasons.
Those seeking a perfectly balanced jangajji soy sauce that is neither too salty nor too sour.
Cooking beginners who have struggled with garlic scapes turning mushy in the past.

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Kim Dae-seok's Garlic Scape Jangajji

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Ingredients needed 🛒4 servings