Manul jjong Bokkeum (Garlic Bud Stir Fry)
Manul jjong bokkeum is a popular Korean side dish (banchan) during the late spring/summer months. It’s a seasonal dish – during the early summer months, June, July, and even in August – garlic will produce long pointy buds. They are tender toward the top, but can be tougher toward the bottom of the shoot. The shoots are used for various types of side dishes, and this is a simple variety of one.
- 1 bundle of fresh garlic bud, (1 to 1½ lb)
- 3 tbsp of vegetable oil
- 1 tsp coarse sea salt
- 2 tbsp of soy sauce
- 2 tbsp oligo dang (oligo fructose), or can substitute with sugar
- dash of roasted sesame seed (kkaesogum) for garnish
- Wash and trim of the bottom part of the buds, if the ends are a little rough. Cut each stem into 3-4 parts, so that each piece is approximately 3-4" long.
- Heat a frying pan with the oil, and turn the heat down to med low. Add the garlic bud and sprinkle with about 1 tsp of salt. Stir so the buds are coated in oil. When the garlic buds turns darker green after about 5-10 mins of frying, add soy sauce and stir fry some more.
- When the buds start shriveling up, add oligo fructose and stir to evenly coat the stems. When the buds are tender and somewhat chewy, remove from heat and top with sesame seeds. Serve as a side dish with rice.
Serving Size: 4-6
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Preparation Time: 15 minutes