Scallion Salad with Sweet and Sour Dressing
A Refreshing Spring Scallion Salad Recipe
My father, who usually didn’t enjoy eating vegetables, surprisingly loved it when I prepared him this lightly blanched spring scallion salad with a sweet and sour dressing. Around this time of year, it brings back memories of him. I also make this scallion salad for my mother, who is visually impaired, as it’s a nostalgic dish for her. This spring scallion salad offers a delightful balance of sweet and tangy flavors, infused with the subtle aroma of scallions, creating a vibrant side dish brimming with the essence of spring.
Main Ingredients- 200g scallions
- 1 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
- 1 Tbsp vinegar
Sweet Gochujang Sauce- 1 Tbsp homemade gochujang (Korean chili paste)
- 1 Tbsp rice syrup (or corn syrup)
- 1 Tbsp homemade gochujang (Korean chili paste)
- 1 Tbsp rice syrup (or corn syrup)
Cooking Instructions
Step 1
Rinse the scallions thoroughly. Bring a pot of water to a boil with about half a tablespoon of salt. Blanch the scallions for a very short time until they turn a vibrant green, about 30 seconds to 1 minute. Tip: To reduce sliminess, you can wait until the water boils again after adding the scallions, then immediately remove them and rinse under cold water. However, for a fresher texture, I prefer to just dip them in the boiling water for a few seconds and then remove them.
Step 2
Let’s prepare the delicious sweet gochujang sauce. In a small bowl, combine 1 tablespoon of homemade gochujang and 1 tablespoon of rice syrup. Stir well and gently heat over low heat until it just starts to bubble. This process mellows the gochujang’s strong flavor and adds a glossy sheen. Remove from heat immediately once it bubbles.
Step 3
Gently squeeze out excess water from the blanched scallions. Cut them into bite-sized pieces, about 2-3 inches long. Cutting them to a manageable length will make them easier to eat.
Step 4
Now, let’s mix the salad! For a balanced sweet and sour taste, a 1:1 ratio of the prepared sweet gochujang sauce and vinegar is recommended. However, I used only 1 tablespoon of vinegar to make it less tart, as my mother can’t handle overly sour foods. Adjust the amount of vinegar according to your preference.
Step 5
Finally, add 1 tablespoon of sesame oil and 1/2 tablespoon of toasted sesame seeds. Gently toss everything together with your hands until the scallions are well-coated. Be gentle to avoid bruising the scallions. Taste and if needed, add a little more of the sweet gochujang sauce to adjust the seasoning. Your delicious spring scallion salad is now ready to serve!
