Crisp Green Onion Salad (Jjokpa Namul Muchim)
Deliciously Sweet and Crisp Green Onion Salad – A Delightful Spring Dish!
Hello everyone! I went to the mart and found some fresh green onions on sale, so I quickly grabbed a bunch. Green onions are especially delicious this time of year! While I’ve made green onion kimchi before, I’ve also been making this simple green onion salad. It’s incredibly easy to prepare, and the wonderfully sweet and crisp texture is simply superb. I’m excited to share how to make this delightful green onion salad with you all!
Ingredients
- 200g green onions (jjokpa)
- 1 tsp coarse sea salt (for blanching)
- 1 Tbsp Hongge soy sauce or fish sauce (anchovy or sand lance)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp perilla oil (deulgireum)
- 1 tsp sesame seeds (whole or ground)
Cooking Instructions
Step 1
First, prepare the green onions. Trim off any yellow or wilted leaves. Gently scrape off any dirt clinging to the roots with a knife, or simply trim off the very end of the roots if they are tough.
Step 2
After trimming, wash the green onions thoroughly under cold running water 3 to 4 times. Make sure to rinse them well to remove any residual dirt, especially around the roots.
Step 3
Bring a pot of water to a rolling boil and add 1 teaspoon of coarse sea salt. Adding salt to the boiling water helps maintain the vibrant green color of the green onions.
Step 4
Once the water is boiling, carefully add the prepared green onions to the pot. Gently stir them and blanch for a very short time – about 30 seconds. Blanching them briefly is key to preserving their crisp texture. Overcooking will make them soggy and less appealing.
Step 5
Immediately after blanching, remove the green onions from the hot water and plunge them into a bowl of cold water. This stops the cooking process, enhances their crispness, and helps them retain their bright green color. Drain them well in a colander.
Step 6
Gently squeeze the drained green onions with your hands to remove excess water. Avoid squeezing too hard, as this can release their natural freshness. Squeezing gently ensures they absorb the seasoning well and don’t become watery.
Step 7
Cut the squeezed green onions into bite-sized pieces, about 4 to 5 cm (approximately 1.5 to 2 inches) in length. This makes them easier to eat.
Step 8
Now, let’s make the seasoning! In a bowl, combine the Hongge soy sauce (or fish sauce), gochugaru, and sesame seeds. Mix them well. (Using fish sauce instead of soy sauce adds a deeper umami flavor.)
Step 9
Add the prepared seasoning mixture to the cut green onions. Gently toss and mix them together, ensuring the seasoning coats every strand evenly. Be careful not to mash the green onions; handle them gently while mixing.
Step 10
Finally, drizzle in 1 tablespoon of perilla oil. The rich, nutty aroma of the perilla oil will enhance the flavor of the green onions beautifully. You can already smell that wonderful aroma!
Step 11
Add another teaspoon of sesame seeds and toss gently one last time. Your delicious and crisp green onion salad is now ready to be served! Plate it up and enjoy this wonderful dish.
