This scallion salad is usually served along side Korean barbeque in a Korean restaurant. You can wrap this and the barbeque meat in a green lettuce leaf and eat it together. I made this to serve it with my Hanainese chicken because I thought it would go well together with the ginger sauce and chili. This scallion salad was indeed delicious and it would pair well with any meat dishes.
I think it is best to make this on the day you want to serve it and finish it in the same day.
I adapted this recipe from a Korean cookbook that I borrowed from my local library in which I forgot to copy down the title of the book. It is a cookbook featured Korean chefs in Korean restaurants around LA, California.
- 5 scallions
- 1 tsp. red pepper powder
- 1 clove of garlic, minced
- 1/4 tsp. soy sauce
- 1/4 tsp. granulated sugar
- 1/2 tsp. sesame oil
- 1/2 tsp. toasted sesame seeds
Wash each scallion and pat dry with paper towel. Trim both ends of each scallion, then cut into 3-inch pieces and then finely cut again lengthwise (scallions are very slippery, so use caution while cutting). Put the scallions in a bowl and add red pepper powder, garlic, soy sauce, sugar, sesame oil. and sesame seeds, and toss to mix. Transfer to a serving plate.