Crisp Scallion Rolls (Jjokpa Ganghoe): A Rice-Stealing Side Dish
Mastering Crisp Scallion Rolls: The Ultimate “Rice-Stealing” Side Dish!
The apartment complex market day happened to have wonderfully fresh scallions, so I bought a bunch to make Jjokpa Ganghoe. Dipping these crisp scallion rolls into the savory sauce is an absolute game-changer for your meals – it’s truly a “rice-stealing” dish!^^
Main Ingredients- 1/2 bunch scallions (choose fresh ones with plump leaves)
- 1 tsp coarse salt (for blanching)
Savory Dipping Sauce- 1 tsp soy sauce
- 1 tsp toasted sesame seeds (use generously for nutty flavor)
- 1 tsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp perilla oil (or sesame oil)
- 1 tsp vinegar
- 1 tsp cooking wine (like Mirin)
- 1 tsp plum extract (for sweetness and fragrance)
- 1 tsp soy sauce
- 1 tsp toasted sesame seeds (use generously for nutty flavor)
- 1 tsp gochugaru (Korean chili flakes, adjust to taste)
- 1 tsp perilla oil (or sesame oil)
- 1 tsp vinegar
- 1 tsp cooking wine (like Mirin)
- 1 tsp plum extract (for sweetness and fragrance)
Cooking Instructions
Step 1
First, let’s prepare the scallions for our dish. Choosing fresh, vibrant scallions is the key to making delicious Jjokpa Ganghoe.
Step 2
Carefully trim the fresh scallions. Remove any soil, wilted leaves, or bruised parts from the roots. This ensures a clean and pleasant taste. If the green leaves are very long, you can trim them to a more manageable size for presentation.
Step 3
Wash the trimmed scallions thoroughly under running water. Make sure to clean the root areas meticulously to remove any remaining dirt. Gently shake off excess water after washing.
Step 4
Now, let’s prepare the pot for blanching. Fill a pot with plenty of water and add 1 teaspoon of coarse salt. Boiling the scallions with salt not only helps to maintain their vibrant green color but also removes any potentially strong flavors.
Step 5
Once the water comes to a rolling boil, add the prepared scallions and blanch them for just about 30 seconds, turning them gently as they cook. Be careful not to overcook, as they will become mushy and lose their crisp texture. Have a bowl of cold water ready for the next step.
Step 6
Immediately transfer the blanched scallions into a bowl of cold water. This shock in cold water is crucial for preserving their crispness. After a quick rinse, gently squeeze out as much water as possible. Avoid squeezing too hard, which could crush the delicate scallions.
Step 7
Lay the drained scallions flat and fold each one in half. Then, carefully roll them up tightly, much like making a small sushi roll. This neat rolling creates attractive bundles that are easy to handle and eat.
Step 8
Let’s whip up the delicious dipping sauce! In a small bowl, combine 1 tsp soy sauce, 1 tsp toasted sesame seeds, 1 tsp gochugaru, 1 tsp perilla oil, 1 tsp vinegar, 1 tsp cooking wine, and 1 tsp plum extract. Stir everything together until well combined. Feel free to adjust the soy sauce and vinegar to your preference.
Step 9
And there you have it! Arrange the beautifully rolled scallion bundles on a serving plate. Serve them alongside the freshly made dipping sauce. Your crisp and flavorful Jjokpa Ganghoe is ready to be enjoyed! It’s a perfect side dish for rice or a delightful accompaniment to a drink. Enjoy your meal!
