Thursday, June 29, 2017

Sauteed Garlic Scapes | Maneuljjong Bokkeum (마늘쫑 볶음)

As promised, here's the sauteed version of garlic scapes. So the pickled version that I shared earlier this week is really bright and crunchy with a good bite. Today's version is a bit sweeter and more tender. This one spends a bit more time over the heat and gets subtly seasoned with a little soy sauce and honey, which really complements the delicate flavors of the garlic scapes.

This dish comes together pretty quickly and it's best when enjoyed with a big bowl of rice. It holds up well in the fridge for a week (if it even lasts that long) and actually gets better as it sits in the seasoning for longer.
6 to 8 garlic scapes
1 tablespoon canola oil
½ teaspoon sesame oil
3 tablespoons soy sauce
2 tablespoons honey
1 teaspoon sesame seeds

Monday, June 26, 2017

Spicy Pickled Garlic Scapes | Maneuljjong Moochim (마늘쫑 무침)

My little town has a farmers market every Saturday in the late spring through early fall. Since biking is my sister and my new favorite hobby (George Michael, my dog, loves it too) and we ride past the market every weekend, we finally made an effort to stop by and do a bit of shopping.

Last weekend, we managed to get our hands on some garlic scapes. They do have a short season (late spring into early summer) so I wanted to share this recipe while it's still relevant. I have two recipes to share, one pickled and one sauteed; I'm sharing the second later this week.

Today's recipe is a spicy Korean version that my family loves. We hadn't had these in years so it was a nice throwback and probably an awesome treat for my dad because he really loves garlic scapes. It worked out nicely because last Sunday was Father's Day.
6 to 8 garlic scapes
4 cloves garlic, minced
1 tablespoon hot pepper flakes (gochugaru)
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons apple cider vinegar
½ teaspoon sesame oil
1 teaspoon sesame seeds

Monday, June 19, 2017

Chilean Sea Bass with Butter & Lemon

Every time I've purchased Chilean sea bass, I've used it to make fried fish tacos but I've finally ventured out and I've done something different. I think I've finally prepared this fish in its more traditional, usual way. I'm not going to lie; the battered and fried preparation is still my favorite. However, this was still really quite good and a hell of a lot easier and faster making this the winner when it comes to weeknight meals. Ain't nobody got time to beer batter and deep fry on a Tuesday evening.
Ingredients [serves 2]:
1 lb. Chilean sea bass
½ teaspoon salt
½ teaspoon pepper
2 tablespoons butter
¼ lemon, sliced
2 cloves garlic, sliced
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