SPICY SCALLION AND RED ONION SALAD
I like this sharp and spicy salad with barbecued meats and lettuce wraps as it helps cut through the richness of the meat and sauces. Wait until just before serving to drain and dress the spring onions so they stay crisp. It is also a brilliant accompaniment to steamed fish.
Ingredients
Serves 6
- 8 scallions cut into 13 cm (5 in) long strips
- 1⁄2 small red onion, thinly sliced
- 2 tbsp soy sauce
- 31⁄2 tbsp Korean apple vinegar (sagwa-shikcho) or rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp gochugaru (Korean chilli flakes)
- 2 tbsp sugar
- Sea salt
Method
- Put the onions in a large bowl of ice water and soak until the scallions curl up, at least 5 minutes or up to 2 hours in the fridge. When ready to serve, drain well, spin in a salad spinner or pat dry.
- In a bowl, whisk the soy sauce, vinegar, sesame oil, chilli flakes, sugar and a pinch of salt until the sugar dissolves. Add the spring onions and red onion and toss to coat.
NOTES
There is a Japanese tool called a negi cutter (negi is Japanese for ‘scallion’) that I use to shred scallions. It looks like a paintbrush handle, but there are several blades attached in lieu of bristles. Just run the blades along a length of scallion to quickly shred it.
KOREAN KETCHUP
Bok-so-sa (Korean Black Raspberry Soju Soda Bomb)
Judy’s Korea
Judy’s ultimate guide to Korean food. Get started on your journey! Find out the chef’s top kitchen necessities and best places to eat in Seoul.
Restaurants
Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate with us.
COURGETTE BANCHAN
Shop online
Shop cookery books and affiliated discounts for Judy’s favourite luxury kitchenware, home accessories and beauty products.
