Savory Scallion Garlic Salad with Soy Sauce Dressing
Savory Scallion Garlic Salad with Soy Sauce Dressing
How to Make a Delicious Soy Sauce Marinated Young Garlic Salad
This recipe features a delightful young garlic salad made with fresh garlic greens, harvested directly from a weekend garden. The slightly pungent yet mild flavor of young garlic harmonizes beautifully with the savory soy sauce and rich sesame oil, creating the perfect spring side dish that stimulates the appetite. Unlike the typical spicy gochujang dressing, this version uses soy sauce and sesame oil for a cleaner, more subtle taste. It’s a special spring delicacy, best enjoyed when young garlic is in season. We’ll guide you step-by-step on how to prepare the fresh garlic greens, blanch them perfectly, and toss them gently with the flavorful dressing. The balance of slightly bitter young garlic, nutty sesame oil, and salty soy sauce makes this a truly addictive dish!
Main Ingredients- 25 stalks of young garlic (thin, field-grown variety)
- 1/2 Tbsp soy sauce (for soup)
- 1/2 Tbsp fish sauce (e.g., Kanari)
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
For Sanitizing Young Garlic- 1 Liter water
- 2 Tbsp vinegar
For Blanching Young Garlic- 1 Liter water
- 1/2 Tbsp salt
- 1 Liter water
- 2 Tbsp vinegar
For Blanching Young Garlic- 1 Liter water
- 1/2 Tbsp salt
Cooking Instructions
Step 1
First, trim off the root ends of the young garlic. Dirty roots can negatively affect the final taste of the salad.
Step 2
Gently peel away the outer layers of the young garlic and trim off any wilted or yellowed leaves. It’s important to clean and prepare the garlic greens so they are fresh and vibrant.
Step 3
Rinse the prepared young garlic under running water. Then, in a bowl, combine 1 liter of water with 2 tablespoons of vinegar and soak the young garlic for about 10 minutes to sanitize it. This step helps ensure the cleanliness of the garlic greens.
Step 4
Drain the sanitized young garlic well in a colander. Excess water can dilute the dressing and make the salad taste bland. Once drained, cut the garlic greens into approximately 5cm lengths for easy eating. It’s helpful to separate the root ends from the leafy parts, as this allows for better control over blanching times. If the root ends are thick, slice them in half lengthwise.
Step 5
Now, prepare for blanching the young garlic. Fill a pot with 1 liter of water and bring it to a boil over high heat. Once the water is vigorously boiling, add 1/2 tablespoon of salt. Adding a little salt helps maintain the vibrant green color of the garlic and preserves its crisp texture.
Step 6
When the water boils, add the root ends of the young garlic first and blanch for about 20 seconds. Since the root ends are thicker than the leafy parts, it’s best to cook them first.
Step 7
After briefly blanching the root ends, add the leafy parts and blanch for another 10 seconds. It’s crucial to only blanch the young garlic until it’s slightly wilted. Overcooking will make it mushy and detract from its pleasant texture.
Step 8
Immediately transfer the blanched young garlic to a bowl of cold water to cool it down quickly. This helps retain its crispness. Once cooled, lift the garlic out and firmly squeeze out excess water with your hands. Properly draining is key to ensuring the dressing adheres well and the salad isn’t watery.
Step 9
Place the squeezed young garlic into a mixing bowl. It’s now ready for its delicious dressing.
Step 10
Add 1/2 tablespoon of soy sauce, 1/2 tablespoon of fish sauce, 1 tablespoon of sesame oil, and 1/2 tablespoon of toasted sesame seeds to the bowl. Gently toss the ingredients together with your hands until the dressing is evenly distributed. Taste and adjust the soy sauce or fish sauce if needed, according to your preference. Your delicious young garlic salad with soy sauce dressing is now complete!
