Elegant Scallion Rolls (Pah Ganghoe)
Elegant Scallion Rolls (Pah Ganghoe)
Crafting Beautiful Scallion Rolls with Care
Here’s a delightful recipe for ‘Pah Ganghoe,’ featuring fresh scallions beautifully rolled with colorful vegetables and tender squid. While not complicated, the finished dish looks so elegant, making it perfect for hosting guests or for special occasions. Let’s create this beautiful dish together!
Main Ingredients- 200g Scallions
- 5 sticks Imitation Crab Meat (Surimi)
- 1 Cucumber
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Squid
Spicy Gochujang Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Vinegar
- 1 Tbsp Lemon Juice
- 1.5 Tbsp Sugar
- 2 Tbsp Oligodang (Corn syrup or similar)
- 2 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Vinegar
- 1 Tbsp Lemon Juice
- 1.5 Tbsp Sugar
- 2 Tbsp Oligodang (Corn syrup or similar)
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh scallions and the vegetables (cucumber, bell peppers) under running water. It’s crucial to clean the scallions well to remove any dirt or debris.
Step 2
Fill a pot with plenty of water and bring it to a boil. Once boiling, add 1/2 Tbsp of salt. Adding a little salt helps to maintain the vibrant green color of the scallions.
Step 3
When the water is boiling, carefully add the prepared scallions and blanch them for only about 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy.
Step 4
Immediately after blanching, transfer the scallions to a bowl of cold water to stop the cooking process and cool them down. Rinsing in cold water makes the scallions crisper and preserves their color.
Step 5
Cut the imitation crab sticks in half lengthwise, then slice them into three equal portions, about 1.5 cm wide. Cutting them too thinly might cause them to lose their shape when rolled.
Step 6
Slice the cucumber to a length similar to the imitation crab sticks. Then, cut the cucumber in half lengthwise. Using a teaspoon, gently scoop out the seeds from the center of the cucumber halves. Removing the seeds helps prevent excess moisture and improves texture. Finally, slice the cucumber into strips with a thickness similar to the imitation crab meat.
Step 7
Make deep, diagonal cuts across the squid. Blanch the squid in boiling water until just cooked through. Then, slice the squid into strips with a thickness similar to the cucumber. The chewy texture of the squid adds a wonderful dimension to the dish.
Step 8
Cut the red and yellow bell peppers in half and thoroughly remove the seeds. Slice them into strips with the same thickness as the cucumber for a harmonious and visually appealing roll. All your vegetable preparations are now complete!
Step 9
Gently squeeze the blanched scallions, after rinsing and draining them in cold water, to remove as much moisture as possible. Excess water can cause the rolls to unravel, so thorough squeezing is key.
Step 10
Now, let’s make the delicious spicy gochujang sauce. In a bowl, combine 2 Tbsp Gochujang, 1.5 Tbsp sugar, 2 Tbsp oligodang, 5 Tbsp vinegar, and 1 Tbsp lemon juice. Getting the proportions right is essential for a perfectly sweet and tangy flavor.
Step 11
Whisk or stir the sauce ingredients together until well combined and smooth. The goal is a uniformly blended sauce without any lumps.
Step 12
To assemble, place the sliced imitation crab, cucumber, bell peppers, and squid onto the blanched scallions, and then roll them up neatly. To secure the end of the roll neatly, gently tuck the tip of the scallion under with a chopstick. Your beautiful and delicious Scallion Rolls are now ready to be enjoyed!
