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

Start by cutting the garlic scapes into 1" to 2" long pieces.
Heat a pan over medium high and add in the canola oil and sesame oil. When the pan is hot enough that the oil is shimmering, add in the garlic scapes and saute for 5 to 7 minutes.
The goal is to cook the garlic scapes long enough for them to get tender. They will change in color from a more dusty-looking green to a really vibrant green and then they will start to turn olive.
Add in the soy sauce and honey and toss to combine and coat the garlic scapes. Cook for an additional two minutes to allow the seasoning to soak in. The pan should be hot enough that most of the moisture will evaporate out and the soy sauce and honey will thicken.
Toss in some sesame seeds and then serve while the garlic scapes are still warm. Though, they're also really good when they're cooled as well.
Sauteed garlic scapes are more tender than when they're blanched. They also take on a sweeter, more subtle flavor, which I really enjoy. The soy sauce and honey are really simple, but complement the sweetness of the garlic scapes well and I really hope that I can get my hands on some more before the season is out.
Here's the recipe page: