Savory Scallion Salad (Jjokpa Muchim) Golden Recipe
Made with leftover scallions from a golden recipe, this delightful jjokpa muchim is a must-try!
Growing up, I loved tending to my small garden, harvesting scallions (jjokpa) as needed. Nowadays, I purchase them from the market. When I plan to make dishes where scallions are the star, buying a large bunch is no problem. However, more often than not, I buy them to add a little flavor to various other dishes. This usually results in having more leftover scallions than I used! That’s precisely how this delicious Scallion Salad came to be – a perfect way to use up those extra green onions. Even adding a bit of scallion to an omelet or bean sprout salad doesn’t quite use up a large bunch. So, to make the most of them, I decided on this scallion salad. Honestly, my initial plan was to make a seafood scallion pancake. While a pancake is a great single meal, I realized I needed more side dishes for subsequent meals. Thus, this Scallion Salad was born, adding another tasty condiment to my refrigerator. I have plenty of seafood frozen, but no side dishes. So, without further ado, here’s the golden recipe for Scallion Salad!
Main Ingredients- 150g Scallions (trimmed and cleaned)
- 1 Tbsp Coarse Salt (for blanching)
Cooking Instructions
Step 1
Prepare the scallions. First, carefully wash the scallions one by one under running water to thoroughly remove any soil or debris. It’s important to wash them gently to avoid damaging the tender parts.
Step 2
Bring about 1 liter of water to a rolling boil in a pot, and add 1 Tbsp of coarse salt. Once the water is boiling vigorously, add the root ends of the scallions first and blanch for about 10 seconds. Then, add the leafy green parts and blanch for another 10 seconds. Blanching for a total of around 20 seconds will help maintain the crisp texture and fresh aroma of the scallions.
Step 3
Immediately rinse the blanched scallions under cold running water to stop the cooking process and cool them down. Drain them thoroughly in a colander; ensure any excess water is removed, as this can dilute the dressing. You can gently press them with your hands to squeeze out more water. Transfer the drained scallions to a mixing bowl. Add 1/2 Tbsp soy sauce, 1/2 Tbsp fish sauce, 1/2 Tbsp fragrant sesame oil, and 1/2 Tbsp toasted sesame seeds. Gently toss everything together to evenly coat the scallions with the seasoning. Your delicious Scallion Salad is now ready to enjoy! It tastes great right away or chilled from the refrigerator.