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.

5 from 1 vote

Garlic Scape Jangajji (Pickled Garlic Scapes)

Prep Time 10 mins Cook Time 10 mins Total Time 24 hrs 20 mins Difficulty: Beginner

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Recipe Keys: V Vegetarian

Ingredients

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• 10-12 stalks garlic scape
• ¼ cup sugar
• ½ cup soy sauce
• ½ cup water
• ¼ cup rice vinegar
• 4 tbsp soju or rice wine

Instructions

1. Prepare the garlic scapes

   Wash thoroughly, trim the ends, and cut into 2-inch pieces. Pat dry with a paper towel.

1. Sterilize your jar

   Rinse a glass jar with boiling water or steam it to sterilize. Let it air dry.

1. Make the pickling liquid

   In a saucepan, combine sugar, soy sauce, water, and rice vinegar. Bring to a boil over medium heat, stirring to dissolve the sugar.

1. Add the alcohol

   Turn off the heat and immediately stir in the soju or rice wine.

1. Pour & cool

   Carefully pour the hot liquid over the garlic scapes in the sterilized jar.

1. Ferment briefly at room temp

   Let it cool completely, then seal the jar and leave it at room temperature for 1–2 days until the garlic scapes lose their vibrant green hue.

1. Refrigerate & wait

   Move to the fridge for another 3–5 days to allow full flavor development.

Keywords: garlic scape, banchan

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