Flavorful Spring Green Onion Salad (Jjokpa Muchim)
Gijang Green Onion Salad Recipe: Exploring Benefits and Using the Roots!
During a delightful outing to Chilam Village in Gijang last Saturday, I stumbled upon the green onion festival and brought home a fresh bunch of jjokpa (spring onions). While some were pre-trimmed, I opted for a more rustic bunch to fully utilize every part. Green onions are often enjoyed fresh, tossed with a savory seasoning, but in my hometown, we also loved steaming or blanching them and then dressing them with gochujang (red chili paste) to serve over rice.
**Health Benefits of Green Onions:**
1. **Cardiovascular Health:** Rich in allicin and beta-carotene, they help lower cholesterol and prevent blood clots, aiding in the prevention of conditions like hyperlipidemia, atherosclerosis, and heart attacks.
2. **Immunity Boost:** Abundant in beta-carotene, Vitamins A and C, their antioxidant properties combat free radicals and strengthen the immune system.
3. **Antimicrobial Action:** The allicin content inhibits bacteria like E. coli and Salmonella, helping to prevent food poisoning and intestinal issues.
4. **Stomach Health:** Beta-carotene protects the stomach lining and enhances its function, potentially improving conditions like gastritis and ulcers.
5. **Diabetes Management:** Compounds like allyl sulfide and quercetin can help lower blood sugar levels.
6. **Eye Health:** Rich in Vitamin A and beta-carotene, they reduce eye fatigue and protect vision, preventing various eye diseases.
7. **Skin Rejuvenation:** Vitamins C, beta-carotene, and quercetin provide antioxidant benefits, combating aging and preventing blemishes like dark spots and freckles.
8. **Bone Strength:** Higher in calcium than scallions or onions, they are beneficial for children’s bone development and can help prevent osteoporosis in menopausal women and the elderly.
9. **Blood Pressure Regulation:** Potassium helps in excreting sodium, contributing to stable blood pressure.
10. **Utilizing the Roots:** Green onion roots contain even higher concentrations of allyl sulfide and quercetin than the stalks. They are excellent for making flavorful broths or teas.
Source: Healthy TV
I trimmed the heads and removed any yellow leaves. The roots were kept aside for later use.
Ingredients- 400g spring onions (jjokpa)
- 2 Tbsp anchovy sauce (or fish sauce)
- 2 Tbsp gochujang (Korean red chili paste)
- 1 Tbsp toasted sesame seeds, crushed
- 1 Tbsp sesame oil
- 1 tsp whole toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the spring onions by trimming off the root ends and removing any yellow or wilted outer leaves. Set the trimmed roots aside separately; they can be used for broth or tea.
Step 2
Rinse the prepared spring onions thoroughly under cold running water to remove any soil or debris, paying special attention to the base of the stalks.
Step 3
Prepare a pot of boiling water and add a pinch of coarse salt. Adding salt helps maintain the vibrant green color of the spring onions when blanched.
Step 4
Once the water is at a rolling boil, add the spring onions and blanch them for about 2 minutes. Be careful not to overcook them, as they can become mushy. They should be tender yet still have a slight bite.
Step 5
Immediately transfer the blanched spring onions to a bowl of ice-cold water. This shocking process stops the cooking and helps preserve their bright green color and crisp texture.
Step 6
Drain the spring onions from the ice bath and gently press them between your hands to remove excess water. Avoid squeezing too hard, as this can bruise the onions or release too much moisture, which might dilute the seasoning.
Step 7
Lay the drained spring onions flat and arrange them neatly in a bundle. This makes them easier to cut uniformly.
Step 8
Cut the neatly bundled spring onions into bite-sized pieces, approximately 4cm (about 1.5 inches) in length. This size is comfortable for eating and mixing.
Step 9
In a mixing bowl, place the cut spring onions. Add 2 tablespoons of anchovy sauce (or fish sauce) and mix gently. Note that this recipe doesn’t require garlic, as the natural flavor of the spring onion is the star.
Step 10
Add 2 tablespoons of gochujang to the bowl. Gently toss and mix the spring onions with the seasoning using your fingertips, ensuring not to mash them. Finally, add the crushed toasted sesame seeds for a nutty flavor.
Step 11
Drizzle in 1 tablespoon of sesame oil to enhance the aroma and flavor. Mix everything together one last time, ensuring the seasoning is evenly distributed.
Step 12
Transfer the beautifully seasoned spring onion salad to a serving dish.
Step 13
This soft, spicy, and savory spring onion salad is ready to be enjoyed! Its delicious flavor makes you want to mix it with rice. Enjoy this refreshing dish with a bowl of warm rice!
