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Cut off the ends of the garlic stems and chop them into bite-sized pieces, then wash them thoroughly.

In a large pot, add 1 tablespoon of salt to boiling water and blanch the garlic stems for 20 seconds.

Quickly rinse the blanched garlic stems in cold water.

In a pan, combine 2 tablespoons of cooking oil, 4 tablespoons of gochujang, 4 tablespoons of gochugaru, 2 tablespoons of soy sauce, 2 tablespoons of plum extract, 6 tablespoons of corn syrup, and 6 tablespoons of water, then bring the mixture to a boil and turn off the heat.

After cooling the sauce, add the garlic stems and mix well, then add 1 tablespoon of sesame oil and sesame seeds, and mix again.

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