Scallion Salad
Refreshing and vibrant, scallion salad is a perfect complement to KBBQ or realistically any hearty Korean dish, like kalbijjim. I had it for the first time at San Ho Won and I was absolutely blown away by how delicious it was. It takes a while if you don't have pre-sliced green onions (good practice for knife skills, I suppose), but it's definitely worth the effort!
Active Time: 25 min
Total Time: 25 min
Ingredients
> green onions (1-2 bundles)
> soy sauce (1 tbsp)
> sugar (1/2 tbsp)
> sesame oil (1/2 tbsp)
> sesame seeds (1/2 tbsp)
> (optional) gochugaru (1 tsp)
> white vinegar (1 tsp)
> minced garlic (1 clove)
Instructions
1. If using pre-sliced green onions, skip this step. Cut the scallions into roughly 4-inch long pieces, then cut lengthwise into thin strips, as thin as possible.
2. Rinse thoroughly, by running it under cold water, to remove any slimy texture on the surface. Drain and remove any excess water.
3. Make the dressing by mixing together all the other ingredients. Mix the green onion with the dressing lightly but thoroughly. Serve and enjoy!
Notes/Tips:
> Feel free to adjust the amount of gochugaru to taste, depending on how spicy you like it. It's just as good without any spice.
> I'd suggest trying to find pre-sliced green onions if possible; it saves a lot of effort. For the amount of green onions, I spent almost 15 minutes slicing. It takes quite a while. Apparently, there are also dedicated tools that you can purchase from places like daiso to cut green onions into thin slices.
> Avoid dressing the dish until you're ready to serve it. The dressing will cause the scallions to wilt fairly quickly once dressed.