Fragrant Seasoned Scallion Salad: A Crisp Outer Salad Recipe
Autumn Delicacy! Simple Raw Scallion Outer Salad Seasoning Secret, Perfect Pairing with Acorn Jelly
Introducing the recipe for ‘Seasoned Scallion Salad’ that whets your appetite with the fragrant and crisp taste of autumn scallions. This simple outer salad, made by roughly chopping and tossing with various seasonings, is exceptionally delicious when eaten with soft acorn jelly. While great for immediate consumption, this ‘Raw Scallion Salad’ is a must-try autumn delicacy that remains tasty for several days if you make a generous batch of seasoning. Complete your table with this outer salad that perfectly captures the taste and aroma of fresh scallions.
Main Ingredients
- Fresh scallions 90g
Seasoning (measured in tablespoon)
- Sugar 0.5 tablespoon
- Gochugaru (Korean chili flakes) 2 tablespoons
- Fish sauce 1 tablespoon
- Soy sauce 1 tablespoon
- Plum extract 2 tablespoons
- Minced garlic 0.5 tablespoon
- Sesame oil 1 tablespoon
- Sesame seeds 1 tablespoon
- Sugar 0.5 tablespoon
- Gochugaru (Korean chili flakes) 2 tablespoons
- Fish sauce 1 tablespoon
- Soy sauce 1 tablespoon
- Plum extract 2 tablespoons
- Minced garlic 0.5 tablespoon
- Sesame oil 1 tablespoon
- Sesame seeds 1 tablespoon
Cooking Instructions
Step 1
First, check the freshness of the scallions. Remove any yellow or damaged leaves. Brush off the soil from the root ends and wash the scallions thoroughly under running water multiple times to completely remove dirt and impurities. This ensures you enjoy a crisp and clean scallion salad.
Step 2
Drain the washed scallions in a colander for a while, or gently pat them dry with a paper towel to remove excess moisture. This step is crucial as too much water can dilute the seasoning. Cut the scallions into bite-sized pieces, about 4-5 cm long. If they are too long, they can be difficult to eat, so cut them into a manageable size.
Step 3
Now, let’s make the key seasoning for your delicious scallion salad! In a bowl, combine the sugar, gochugaru, fish sauce, soy sauce, sweet plum extract, minced garlic, sesame oil, and sesame seeds. Mix well until the sugar is dissolved. Making the seasoning in advance allows the flavors to meld, resulting in a deeper taste.
Step 4
Add the cut scallions to the prepared seasoning. Avoid using your hands to mix, as this can crush the crisp texture of the scallions and release a raw flavor. Instead, use a spatula or spoon to gently toss the scallions, ensuring they are evenly coated with the seasoning without getting mashed. Your delicious seasoned scallion salad is now complete.
Step 5
Voilà! Your crisp and fragrant raw scallion outer salad is ready. This recipe uses fresh scallions directly, preserving their inherent crispness and fresh aroma, as there’s no blanching step involved. If you find raw scallions too pungent or worry about spiciness, soak them in cold water for about 10 minutes before mixing, then squeeze out the water thoroughly. This will make the taste much milder. Also, using fish sauce along with soy sauce in the seasoning adds a savory depth that makes it much tastier than using soy sauce alone.
Step 6
This finished scallion salad is delicious on its own, but it pairs wonderfully with softly blanched acorn jelly! The chewy texture of the jelly and the crispness of the scallions create a fantastic combination. It also makes an excellent side dish for warm tofu or savory meat dishes. Be sure to make this crisp and flavorful scallion salad with fresh, in-season autumn scallions. It will surely enrich your dining table!