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

  1. 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.
  2. 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.

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Social media

@judyjoochef Instagram profile imageDive into my latest cooking video where I blend the rich flavours of Korea with the classic French mussel dish, introducing my fusion creation: Doenjang and Gochujang Mussels.

Starting with the French tradition, I kick off with sautéed lardons (or bacon) to create a sumptuously rich base. Next, a generous amount of garlic and shallots join the mix, followed by the unique twist of sake and mirin for fragrance. 

Chicken stock creates the perfect broth, setting the stage for the stars of the dish: doenjang (Korean fermented soybean paste) and gochujang (Korean fermented chilli paste), bringing an unmissable Korean flair and umami to the mussels. So tasty and the broth is so yummy to soak up with a piece of crusty French bread. 
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#JudyJooKitchen #FusionCuisine #Mussels #Doenjang #Gochujang #CookingVideo #ChefLife #FoodBlog #InstaFood #FoodStagram #CookingAtHome #Homemade #RecipeOfTheDay #CulinaryJourney #FoodInspiration #Gourmet #KoreanFlavours #FrenchCuisine #Foodie #FoodLover #FoodPhotography2 days ago via Instagram
@judyjoochef Instagram profile image#whatsnewatcitifield ⚾

IT’S OFFICIAL! We are opening in @citifield 🙌

Making our mark on the New York map once again, you can now experience Seoul Bird at the home of the @mets Citi Field!

Find us on the promenade level right behind home plate alongside the Hudson Whisky Bar.

Enjoy one of the best views of the game while eating the best korean fried chicken!

#SeoulBirdNYC #KoreanFriedChicken #CitiFieldEats #EntrepreneurshipJourney #Foodpreneurs #NYCFoodScene #SeoulInNewYork #seoulbird
#seoulfood #seoulbirduk4 days ago via Instagram
@judyjoochef Instagram profile imageHappy to announce our new venue @citifield home of @mets. Seoul Bird will be on the Promenade level right behind home plate. @seoulbirduk @seoulbirdusa 
Joining me this year in the stellar line up are the amazingly talented @chefanneburrell and @adamrichman. 
So great to be back in New York and serving up our Korean fried chicken in Flushing! 
Let’s go Mets! 
#mets #citifield #citifieldeats #baseball #chefs #chefsofinstagram #judyjoo #newyork #seoulbird4 days ago via Instagram
@judyjoochef Instagram profile imageEaster is almost here! I was lucky enough to celebrate it early with a gorgeous dinner hosted by two of my favorite chefs @chefrohitghai and @pierremarcolini at @kutirchelsea .  It was a celebration of color— the vibrant colors of Easter and of the Holi festival and brought together through the glorious flavors of Chocolate and Indian food! 
Chef Rohit is behind some of the most famed Indian restaurants around the world— I am a frequent guest at his @manthanmayfair where I’m known to smack on his truly addictive jackfruit uthappam and spicy Ghati Masala prawns. 
And, I still remember going to @pierremarcolinihimself shop in Brussels when it was the only one in the world!  Now, his empire spans from Seoul to London. 
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Such a lovely evening full of sugar and spice and everything nice.
And, I needed a bite of sweet chocolate after a wonderfully spicy meal. 
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Thank you for having me! @blandpr 
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#indianfood #india #chocolate #pierremarcolini #rohitghai #london #londonrestaurants #londonlife1 week ago via Instagram
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