Scallion Kimchi
The Perfect Scallion Sauce for Any Dish
Scallions are delicious on their own, but making them into this wonderful sauce makes them incredibly versatile! Not only is it great as scallion kimchi, but it also pairs fantastically with Jjajangmyeon (black bean noodles). As spring arrives, appetites can wane, and while it’s nice to focus on spring dishes with greens like chukpae (scallions) or daldal (wild garlic), this scallion sauce alone can truly invigorate your taste buds. Here’s a recipe for a simple yet deeply flavorful scallion sauce.
Main Ingredients- 1 bunch scallions (about 100-150g)
- 2 Tbsp water
Cooking Instructions
Step 1
First, let’s prepare the scallions. Trim off the root ends of the scallions cleanly. If there are any thin outer layers, you can carefully slice them off with a knife to make them neat and safe to handle. Rinse the entire bunch of scallions thoroughly under running water to remove any dirt. Using scallions that are too thick or too long might result in a less intense flavor, so selecting medium-sized or smaller ones is best for maximizing taste.
Step 2
When making scallion kimchi or using it as a sauce, you can adjust the length of the scallions according to your preference. If you plan to eat it with grilled seaweed (gim), cutting the scallions slightly longer than bite-sized makes them easy to pick up with chopsticks and wrap with gim, such as ‘gopchang-gim’ (curly seaweed). This makes for a convenient and enjoyable way to eat them.
Step 3
When making the scallion sauce, it’s a good idea to prepare more scallions than the amount of sauce ingredients. If you prefer a less ‘clumpy’ or ‘heavy’ texture for your sauce, consider reducing the amount of gochugaru or omitting it entirely, using just enough to add a touch of color. If you prefer a cleaner, more refreshing taste, adjusting the amount of chili flakes is recommended.
Step 4
Now, let’s make the sauce. In a bowl, combine 5 tablespoons of soy sauce and 2 tablespoons of water. This helps to achieve a less concentrated consistency. Add 2 tablespoons of gochugaru and 1/2 tablespoon of minced garlic, mixing them well. If you prefer a thinner sauce, you can adjust the soy sauce and water ratio to 1:1. Alternatively, you can use just a tiny pinch (like a teaspoon) of gochugaru for color.
Step 5
Finally, add 1 tablespoon of sesame oil for a rich, nutty aroma. Mix all the sauce ingredients thoroughly until well combined. Sprinkle in 1 tablespoon of toasted sesame seeds and toss. If you add a generous amount of sesame oil and plan to store it for later, it might develop a slightly bitter taste over time. In such cases, adding a tiny bit of sugar can help balance out any bitterness. If you don’t like a sweet taste, a great tip is to make the sauce in advance and add fresh sesame oil just before serving each time. This ensures the fragrant aroma is preserved, making it even more delicious.
