Scallion Wraps (Jjokpa Ganghoe): A Fragrant and Healthy Side Dish Using Seasonal Scallions
Elegant Scallion Wraps Perfect for Guest Dining Tables!
We’ve made Scallion Wraps using fresh, in-season scallions. This dish is a delightful combination of crisp texture and the natural sweetness of scallions, paired wonderfully with a tangy and sweet red chili paste sauce. It’s perfect as an elegant dish for guests or as a healthy, everyday side for your meals.
Main Ingredients
- 3 handfuls fresh scallions (approx. 150g)
- 1 Tbsp coarse salt (for blanching scallions)
Gochujang (Red Chili Paste) Sauce
- 3 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp apple fruit vinegar or plum extract (for sweetness and flavor)
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp vinegar (adjust for desired tanginess)
- 1 Tbsp toasted sesame seeds (for nutty aroma)
- 3 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp apple fruit vinegar or plum extract (for sweetness and flavor)
- 1 tsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp vinegar (adjust for desired tanginess)
- 1 Tbsp toasted sesame seeds (for nutty aroma)
Cooking Instructions
Step 1
These scallions, grown in my garden, have grown so plump and lush! I was craving Scallion Wraps, so I harvested a generous bunch. Shall we make a delicious dish with these fragrant scallions?
Step 2
Trim any yellow or wilted leaves from the scallions, and thoroughly wash off any soil from the roots. Rinse the scallions multiple times under running water until they are perfectly clean. It’s important to wash them meticulously so no dirt remains.
Step 3
Fill a pot with plenty of water and add 1 tablespoon of coarse salt. Bring it to a rolling boil. Blanching in salted water helps to maintain the vibrant green color of the scallions and keeps them crisp. Once the water is boiling, add the white stem parts of the scallions first.
Step 4
Add the scallions starting with the stems and blanch for only about 20-30 seconds, just a quick dip. Be careful not to over-blanch, as they will become too soft and lose their crispness. They just need to wilt slightly.
Step 5
As soon as you remove the blanched scallions from the hot water, immediately plunge them into cold water to stop the cooking process. This will enhance their crisp texture and preserve their bright green color. Rinse them thoroughly in the cold water for about a minute.
Step 6
After taking the scallions out of the cold water, use both hands to squeeze out as much water as possible. If there’s too much residual water, the wraps might come apart or the sauce might taste diluted. Squeeze them with all your might to remove the moisture. Now, all the preparation for the Scallion Wraps is complete.
Step 7
Gather about 2-3 scallions at a time and arrange them neatly. Fold the leafy part of the scallions towards the stem and then tightly roll them up. Try to shape them like pretty flower buds for a more appealing look. This makes them easy to eat and visually pleasing.
Step 8
Arrange the neatly rolled scallion wraps on a serving plate. You can group several together to resemble a flower, or line them up neatly for an elegant presentation. They look so appetizing, don’t they?
Step 9
While basic scallion wraps are delicious on their own, you can create even richer and more varied flavors by adding ingredients like shrimp, mushrooms, or squid along with the scallions before rolling. Try making special wraps with unique combinations.
Step 10
Scallion Wraps are a simple yet elegant dish, making them an excellent addition to your menu when hosting guests. Impress your cherished guests with this thoughtfully prepared dish.
Step 11
Dipping the scallion wraps into the sweet, sour, and spicy gochujang sauce is incredibly delicious, releasing the subtle sweetness and crisp texture of the scallions with every bite. Scallions are in season right now and can be wonderfully used in dishes like kimchi or pancakes to enrich your meals. Let’s all enjoy seasonal scallions to the fullest! This healthy and tasty scallion dish is definitely worth trying.
