Simple Scallion Salad Recipe
Simple Scallion Salad Recipe
Deliciously Tangy Scallion Salad: The Perfect Side Dish!
Have you ever bought scallions for kimchi, only to find some wilted ones? This simple scallion salad is the perfect way to use them up! It’s incredibly easy to make, making it an ideal side dish for any meal. If you have an abundance of scallions, this recipe is great for making small batches to enjoy fresh. The base seasoning is slightly mild to my taste, so please taste it at the end and adjust the seasoning to your preference. (Measurements are based on a standard Korean rice spoon.)
Scallion Salad Ingredients- 133g scallions
- A pinch of toasted sesame seeds
Scallion Salad Seasoning- 0.7 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp oligosaccharide
- 0.8 Tbsp sesame oil
- 0.2 Tbsp fish sauce (e.g., Kkanari fish sauce)
For Blanching Scallions- 0.5 Tbsp coarse salt
- 700ml water
- 0.7 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp oligosaccharide
- 0.8 Tbsp sesame oil
- 0.2 Tbsp fish sauce (e.g., Kkanari fish sauce)
For Blanching Scallions- 0.5 Tbsp coarse salt
- 700ml water
Cooking Instructions
Step 1
First, prepare 133g of scallions. Wash them thoroughly. If the scallions are in good condition, separate the white parts from the green parts with a knife. The white parts are closer to the roots and take a little longer to cook than the green parts, so blanching them separately helps them cook more evenly. (If you have few white parts or they are all in similar condition, you can blanch them together.)
Step 2
In a pot, combine 700ml of water and 0.5 Tbsp of coarse salt. Bring to a rolling boil over high heat. Adding salt helps to maintain the vibrant green color of the scallions and adds a pleasant crispness.
Step 3
Once the water is boiling, add the white parts of the prepared scallions and stir briefly. When the water returns to a boil, add the green parts and stir gently. As soon as the water boils again, turn off the heat. Scallions can become mushy if overcooked, so the key is to blanch them only for a very short time – just a quick dip!
Step 4
Immediately after blanching, pour the scallions into a colander and rinse them under cold running water. Gently agitate them with your hands under the running water to quickly cool them down. This step is crucial for retaining their crisp texture.
Step 5
Gently squeeze out excess water from the cooled scallions with your hands. Place them neatly on a cutting board. Be careful not to squeeze too hard, as this can impart a raw flavor.
Step 6
Cut the scallions into bite-sized pieces, about 3-4 segments each. Cutting them into manageable lengths will make them easier to eat.
Step 7
Now, let’s make the delicious seasoning! In a bowl, combine 0.7 Tbsp of gochujang, 0.5 Tbsp of oligosaccharide, 0.8 Tbsp of sesame oil, and 0.2 Tbsp of fish sauce. Adding a tiny amount of fish sauce enhances the savory depth of the dish.
Step 8
Add the blanched scallions to the prepared seasoning. Gently toss them with your hands until the seasoning is evenly distributed. After mixing, taste the salad. If it needs more seasoning, add a little more gochujang, fish sauce, or oligosaccharide to suit your palate.
Step 9
Finally, sprinkle a generous amount of toasted sesame seeds over the scallion salad to complete this delightful dish! Enjoy your simple yet flavorful scallion side dish!
