Clean the fresh garlic shoots thoroughly and cut them into 4cm pieces.

Boil water in a pot and add 1 tbsp of salt.

Blanch the garlic shoot stems for 10 seconds, then add the leaves and blanch for another 20 seconds.

Drain the blanched garlic shoots and rinse them twice in cold water. Squeeze out excess water.

Place the garlic shoots in a bowl and add fish sauce, soy sauce, red chili powder, gochujang, sesame oil, and sesame seeds.