Lee Yeon-bok's Garlic Scapes Pork Bokkeum

Name: Lee Yeon-bok's Garlic Scapes Pork Bokkeum
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 bundle garlic scapes; 300g pork (with some fat); 200ml cooking oil (for frying garlic scapes); 2 tbsp soy sauce; generous amount ground black pepper; 1 tbsp oyster sauce

A popular Chinese home-style side dish where crispy garlic scapes are stir-fried like deep-frying to bring out their sweetness, then stir-fried with pork in a savory sauce.

20 min Difficulty Easy side dish

Main ingredients

garlic scapes pork soy sauce oyster sauce

Ingredients needed 3 servings

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garlic scapes pork soy sauce oyster sauce

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Recipe

Trim the tough ends and top heads of the bundled garlic scapes, wash thoroughly, and pat dry completely.
Cut the prepared garlic scapes into bite-sized pieces (about 3-4 cm).
Heat 200ml of cooking oil in a pan. When moderately hot, add the garlic scapes and stir-fry as if deep-frying until they become golden and shriveled, then remove and drain excess oil.
Slice the pork into pieces slightly thinner than a pinky finger for a chewy texture. (A cut with some fat is recommended for richer flavor.)
In the same pan, heat 3 tablespoons of the oil used for frying the garlic scapes. Add 300g of sliced pork and stir-fry slowly until fully cooked.
When the pork is fully cooked and white, add 2 tablespoons of soy sauce around the edges of the pan to infuse wok hei and soy aroma, stirring well.
Add the fried garlic scapes back to the pan and generously sprinkle ground black pepper to taste.
Add 1 tablespoon of oyster sauce and stir-fry over high heat until the sauce clings tightly to the ingredients and there is no excess liquid or oil at the bottom of the pan.

Trim the garlic scapes and cut into bite-sized pieces; cut the pork into similar sizes.
Fry the garlic scapes in plenty of oil until golden, then drain.
In the same oil, stir-fry the pork, then add soy sauce for aroma.
Add the fried garlic scapes, pepper, and oyster sauce, and stir-fry until dry and well-coated.

Cooking tips

Stir-frying garlic scapes in oil like deep-frying removes the spicy kick and leaves them crispy yet tender and sweet. If oil is a concern, you can blanch them in boiling water instead.
Make sure to thoroughly dry the garlic scapes before frying to prevent violent oil splattering.
In the final step, dry-fry until all moisture evaporates and the sauce clings tightly to the ingredients for the best flavor.

Recommended for

Those who want to make a simple yet exotic side dish that perfectly suits Korean tastes with savory flavors that steal the show with rice.
Those who enjoy garlic scapes dishes that are tender, not tough, with a subtle sweetness.

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Lee Yeon-bok's Garlic Scapes Pork Bokkeum

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Ingredients needed 🛒3 servings