Kim Dae-seok's Garlic Scape Jangajji

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.