15-Minute Stir-Fried Garlic Shoots (마늘쫑볶음) – Savory & Crunchy Korean Side Dish

Garlic shoots (maneuljjong, 마늘쫑) are the young, tender stems of garlic plants. They have a mild garlic flavor with a crisp texture, making them perfect for stir-frying. This simple and delicious Korean banchan (side dish) pairs well with rice and other savory dishes. The natural sweetness of garlic shoots, combined with the umami depth of soy sauce and the nutty aroma of sesame oil, creates an addictive flavor.

For extra texture and umami, this recipe includes crispy stir-fried dried shrimp (mareun saeu, 마른 새우), but you can also make it without them for a vegetarian version.

Equipment

• Pot
• Bowl (Glass or Stainless)
• Chopping board
• Cooking knife
• Strainer

Ingredients

• Main ingredients
  • Garlic shoots (maneuljjong, 마늘쫑)
  • (optional) Dried shrimp
  • Water
• Seasoning
  • Salt
  • Sugar
  • Soy sauce
  • Sesame oil
  • Corn syrup (or rice syrup)
  • Sesame seeds

Instructions

1. Wash the garlic shoots (마늘쫑, maneuljjong) thoroughly to remove any dirt. Cut them into 4cm pieces for easy eating.
   
   
   
   
2. Optional: If using dried shrimp, heat a pan over medium heat (no oil needed). Add the dried shrimp and stir-fry for about 1 minute until they turn crispy and fragrant.
   
   
   
3. Remove from the pan, sift out any excess bits with a strainer, and set aside.
   
   
   
   
4. Pour ¼ cup water into the pan and bring it to a boil over high heat. Add the garlic shoots and salt. Stir-fry until the water evaporates.
   
   
   
   
5. Once the water is gone, return the stir-fried shrimp to the pan, if you add dried shrimp.
   
   
   
   
6. Add sugar and soy sauce, stirring well to coat everything evenly.
   
   
   
   
7. Turn off the heat. Add sesame oil, corn syrup, and sesame seeds. Stir well to combine.
   
   
   
   
8. Transfer to a plate and enjoy it as a savory banchan (side dish) with rice and other Korean dishes.
   
   

Tips

• For extra crunch, add sliced almonds or crushed peanuts at the end.
• For a spicy kick, stir in ½ tsp gochugaru (Korean red pepper flakes).
• Make it vegetarian by omitting dried shrimp and adding mushroom powder or kelp extract for extra umami.