Immature garlic stems are tender and edible. They are also known as garlic spears or garlic tops. They have a milder taste than cloves. In Korea, we make some side-dishes with garlic stems. You can fry or pickle them with a spicy sauce or plain pickling spices.
- Use:
Side dish- Storage:
Keep in a cool place.- Short Korean lesson: *^^*
MaNeul (마늘)=Garlic
Jjong (쫑)=Stems (Dialect)
Hi Aeri. I like this site better than your youtube site. I hope you are enjoying your holiday season with your son. Can you give me a recipe for a garlic stem side dish or kimchee? I bought the salted kind from the Korean store but can not find the recipe anywhere. Merry Christmas!
hi Bridgette,
My husband I love garlic stems side-dishes.. just the store only sell it in the spring for the very short time.. so maybe next year when I can get the garlic stems.. I will post the recipe. thanks Merry Christmas too.
Hi Bridgette,
I’ve been looking everywhere for a garlic stem “kimchee” recipe. I finally asked my mom and she just gave me the recipe. I didn’t want to bother her, but I guess I should’ve asked her in the first place. lol.
Here is my mom’s version of a spicy garlic stem banchan. It’s technically not a kimchee, but it looks like it & can be stored in the fridge for about a week. I don’t have exact measurements, but you can give it a whirl and adjust to your taste:
-one bunch garlic stems
-1 or 2 tablespoon korean chili paste (gochu jang)
-1/2 or 1 tbspn honey
-4-5 cloves of garlic minced
-1 or 2 tbspn sesame oil
-1/2 or 1 tbspn soy sauce
-1 or 2 tbspn vinegar
-1 tbspn sesame seeds (optional garnish)
1. wash and cut garlic stems in bite size pieces. (i.e. 2 inches)
2. mix in a bowl garlic stems and rest of the ingredients. Adjust to your flavor. Vinegar makes it tangy, soy sauce makes is bitter/salty, sesame oil mellows out tangy flavor, sugar also mellows out flavor to less spicy/salty.
3. sprinkle sesame seeds into the mix for garnish. serve as is or store in the fridge for the future.
Happy cooking!
Hi Ann Bartholomew,
Thanks
Thanks for your mom’s recipe for Bridgette. I couldn’t find any of the garlic stem this year in a store yet. I want to try your mom’s recipe someday too. Sounds delicious.