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- Hi everybody.
What are these curly things?
These are garlic scapes.
Also called garlic stems.
In Korean, Maneuljjong.
You know, Maneul is garlic, Maneuljjong.
Which one do you like better?
Maneuljjong or garlic scapes?
Or garlic stems?
I prefer Maneuljjong.
Why?
Because it sounds more delicious and cute.
Today, I'm going to make Maneuljjong-bokkeum.
Stir-fried Garlic Scapes.
These days are really peak season for garlic stems.
This is one pound package.
I got this from Korean grocery store.
But you can find, these days,
at farmer's market, any farmer's market you will see.
In Korean cuisine, we use a lot.
When we cook this, it tastes really turn sweet.
Sweet and crispy.
Soon these guys are going to be too tough.
So, now, go to store.
Go to the farmer's market,
or a Korean store.
Pick it up.
All these are long stems.
This straight part is more tasty,
because more crispy, crunchy, and sweet.
But end part is sometimes too tough or dried.
I see, in the farmer's market,
too curly, nobody has organized
or arranged these nicely.
Only Koreans can do this.
I think.
Because we know how to make this.
See this top part?
It looks like a kind of flower inside.
I'm going to cut it off, like that.
You can use your fingers.
This inside is little, like this.
Oh my, smells so garlicky.
I just cut off all these tips.
Because, I'm going to cook just one minute more,
longer than this stem part.
Sometimes this part is very tough.
So how can you know?
I bite this.
Like that.
They are still chewable.
Then I will use.
If you can not chew, because it's too hard,
then forget about it.
You can remove.
These days are still peak season,
so tender everywhere, tender.
I can use all.
I just put them in a bowl separately.
And then, let's just cut these guys off.
Around two inches.
This recipe's very simple.
And even we don't have to use garlic.
Because these are garlic.
When I find this kind of garlic stem,
I gotta buy.
because, it's not going to long last.
This guy is last one, oh my.
I can do this as my bracelet.
(laughs)
Isn't it?
We gotta wash these.
All are washed and drained.
When they stir fry, some people add some dried shrimp
and dried anchovies, or sometimes they add pork or beef.
I like to use only garlic stems today.
Whenever I make this, a really good side dish
for lunch box item.
I always say the lunch box, eh?
How I chose a lunch box side dish,
is that, when you make a side dish,
it should not be really watery.
Because when you wrap the lunch box for your children
or for yourself, if this is too watery,
the juice comes to your rice.
This a disaster.
Good thing about this dish for lunch box is that
after cooking, it's not watery,
but still crispy and not dry.
So this is a perfect side dish for lunch box.
I will add
three tablespoons cooking oil.
Tips first.
I stir-fried one minute.
And then stem part.
Let it cook.
You don't have to keep stirring.
Just on and off, occasionally,
just stir these.
You can stir-fry until all sides are very tender.
Tender and a little wrinkly.
I cook seven minutes.
You see, already these guys are olive green,
I know they are well cooked.
And very tender.
Which one you think is most uncooked?
I will just choose this guy, just taste it.
Hot, hot.
Delicious though.
Sweet, sweet.
And crispy.
One more minute I like to cook.
I'm going to add quarter cup soy sauce.
Once I put the soy sauce,
all these guys are changed to a little wrinkly.
And then, at this point, I'm going
to turn down the heat to medium.
I just kept using medium high heat.
But after soy sauce, turned down the heat to medium,
to make it shiny and sweeter,
I will use rice syrup.
But you guys can use honey or sugar.
I will use around three tablespoons.
One,
two,
three.
Gorgeous.
Beautiful, isn't it?
Shiny.
I'm going to stir-fry until all this sauce is evaporated.
To make it more chewy and shiny.
I think it's well cooked.
Here you go.
I got this from Korean store in Los Angeles.
Home-pressed sesame oil.
Just a little bit.
Very good.
Wow, nice.
Let's transfer to the bowl.
This is shredded red pepper.
It's optional.
Kind of garnish.
Sesame seeds.
So delicious.
I love the texture.
Sweet, chewy, crispy, salty.
You can serve this with rice.
Enjoy my recipe.
See you next time.
Bye.
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