Garlic Scape Jangajji (Pickled Garlic Scapes)

Every year in late spring, garlic scapes make a brief and graceful appearance at farmers markets and Korean grocery stores. These curly green stalks are the flowering shoots of garlic plants, and they happen to be one of the most underappreciated stars of the banchan world.

Garlic Scape Jangajji (마늘쫑 장아찌) is a simple soy sauce pickle that highlights the natural punch of garlic scapes. The spicy, garlicky bite of the stalk softens in a brine that’s equal parts savory, sweet, and tangy.

Why You’ll Love This Pickle:

• Crisp texture: Garlic scapes keep their satisfying snap after pickling.
• Bold, balanced flavor: The mix of soy sauce, vinegar, and sugar creates a bright and savory finish.
• Effortless preparation: Just boil the brine, pour it over the scapes, and let time do the rest.

Tips and Variations:

• For a touch of spice, add a fresh chili pepper to the jar.
• A drizzle of toasted sesame oil before serving adds nutty depth.
• A few slices of lemon or ginger can brighten the flavor and add complexity.

This jangajji pairs beautifully with a bowl of hot rice and other savory dishes. It also makes a great topping for cold noodles or grilled meats. The acidity refreshes your palate and brings contrast to heavier bites.

When garlic scapes are in season, take the chance to preserve their unique flavor. With just a little effort and a handful of ingredients, you’ll have a vibrant, crunchy banchan ready to enjoy in a few days.