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Remove the bulbous part and cut the garlic stems into bite-sized pieces.

Add 1 tablespoon of salt to water and bring it to a boil, then blanch the garlic stems for about 30-40 seconds. *If you prefer a softer texture, blanch for about 1 minute.

After blanching, quickly rinse the garlic stems in cold water 2-3 times.

In a pan, add 1 tablespoon of cooking oil, 2 tablespoons of soybean paste, 2 tablespoons of red pepper powder, 1 tablespoon of soy sauce, 2 tablespoons of plum syrup, 4 tablespoons of corn syrup, and 3 tablespoons of water, then bring to a boil.

Turn off the heat and add the blanched garlic stems, and lightly stir-fry.

Add 1 tablespoon of perilla oil and sesame seeds, and lightly mix.

Spice Level:

Dietary