Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Garlic Scapes Salad, Using Doenjang (Fermented Soybean Paste) Makes It Much More Savory Than Gochujang
- Cook time
- 15 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Remove the seed pods from the garlic scapes and cut into bite-sized pieces.
Add 1T of salt to boiling water and blanch the garlic scapes for 30-40 seconds (1 minute for softer texture).
Rinse the blanched garlic scapes in cold water 2-3 times.
In a pan, combine 1T cooking oil, 2T doenjang, 2T gochugaru, 1T dark soy sauce, 2T maesil cheong, 4T corn syrup, and 3T water, then bring to a boil.
Turn off the heat, add the blanched garlic scapes, and lightly toss.
Add 1T perilla oil and 2T sesame seeds, mix well, and it's done.
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