Crisp Pickled Garlic Scapes (Quick Korean 장아찌 Recipe)

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Crunchy, savory-sweet, and tangy—these Korean pickled garlic scapes are the ultimate rice companion and last for months in the fridge!

Every Korean family has their favorite banchan that disappears as fast as the rice it’s paired with. For mine, it’s always been my mom’s pickled garlic scapes—marinated in a balance of soy sauce, vinegar, sugar, and water until they’re crisp, tangy, and deeply umami.

Garlic scapes (마늘쫑) are the flowering stalks of garlic plants, usually trimmed off so the bulbs can grow larger. In Korea, nothing is wasted. These bright green shoots are cherished for their mild garlic flavor and satisfying crunch. 

A classic balance that’s both savory and refreshing. Whether alongside grilled meats, tucked into rice bowls, or served as a tangy counterpoint to fatty foods, these pickles bring calm and joy to the table.

B’s Secret

Pour the boiling pickling liquid mixture over the garlic scapes. This locks in their bright green color while keeping them tender-crisp.

This Did It!

• Mistakes to Avoid: Don’t skip sterilizing jars—fermentation risk.
  
• Storage: Keeps 2–3 months refrigerated in a sealed jar.
  
• Flavor Boosters: Incorporate dried chili flakes or crushed red pepper for a spicy kick.

 FAQS

Q: Can I use garlic cloves instead of scapes?
A: Yes, flavor is stronger: garlicky!

Q: How long can they keep?
A: 2–3 months in fridge if jars are sealed and scapes remain submerged.

Q: Do I need to boil jars like canning?
A: Not for refrigerator pickles, but sterilizing jars ensures safety.

NUTRITION FACTS (per 30 g serving)

• Calories: ~20 kcal
• Carbs: ~4 g
• Sodium: ~400 mg
• Fat: 0 g
• Protein: ~1 g
  

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Made this recipe? Tag @bommgachi on Instagram with #BommgachiKitchen 💛 I’d love to see your crunchy garlic scapes!

Thank you for letting me share this jar of joy. Pickling garlic scapes reminds me of seasons changing—bright greens transformed into preserved calm. My kitchen, my calm.