Nostalgic Scallion and Crab Stick Rolls (Pa-gang-hwe)
Recipe for Nostalgic Scallion and Crab Stick Rolls (Pa-gang-hwe)
I made this recipe in remembrance of my mother, who used to pick fresh scallions from her garden and make this dish whenever unexpected guests visited our countryside home. It’s a simple yet special dish perfect for entertaining.
Ingredients
- 12-14 stalks fresh green scallions
- 2 sticks imitation crab meat (surimi)
- Spicy Gochujang dipping sauce (store-bought or homemade)
Cooking Instructions
Step 1
Thoroughly wash the fresh green scallions under running water. Ensure any soil is removed, and trim any excessively long roots for neat preparation.
Step 2
Bring a generous amount of water to a rolling boil in a wide pot over high heat. Add 1 teaspoon of salt to the boiling water. This not only seasons the scallions but also helps them retain their vibrant green color and crisp texture.
Step 3
Carefully add the washed scallions to the boiling salted water and blanch them briefly. Avoid overcooking, as this will make them mushy. Blanch for only about 20-30 seconds, just until they become tender and turn a bright green. Remove them immediately once cooked.
Step 4
As soon as you remove the blanched scallions from the hot water, plunge them into a bowl of cold water to stop the cooking process and cool them down. Rinsing in cold water further brightens their color and enhances their crispness.
Step 5
Gently press the scallions while they are in the cold water, and then carefully squeeze out as much excess water as possible. Removing excess moisture is crucial to prevent the rolls from unraveling or becoming watery.
Step 6
Cut the imitation crab sticks into three equal pieces, approximately 3-4 cm long. This size ensures a balanced proportion when rolled with the scallions.
Step 7
Slice each of the 3-cm pieces of imitation crab stick in half lengthwise. This creates thinner strips that are easier to wrap neatly with the scallions.
Step 8
Place one of the thinly sliced imitation crab sticks onto a prepared scallion stalk. Position it slightly below the center to make rolling easier.
Step 9
Starting from the bottom end of the scallion, carefully roll it up around the imitation crab stick, similar to how you would roll a sushi mat. Roll firmly enough to keep the filling in place, but not so tight that the scallion breaks.
Step 10
Once rolled, use a chopstick to gently press the end of the roll inwards, creating a loop shape to secure it. You can gently push from the inside towards the outside with the chopstick to form a neat coil. Be careful not to unravel the roll.
Step 11
Arrange the finished scallion and crab stick rolls (Pa-gang-hwe) attractively on a serving plate. Place a generous portion of spicy Gochujang dipping sauce in the center, or serve your favorite homemade sauce alongside. Dip each roll into the sauce and enjoy the delightful sweet and tangy flavor!
