Tender Blanched Scallions with Sweet & Spicy Gochujang Dip
Easy Blanched Scallion Recipe
If you find yourself with a bunch of scallions that need using up, don’t let them go to waste! This recipe transforms fresh scallions into a delightful blanched dish, preserving their natural sweetness and a pleasant crispness. Served with a zesty gochujang (Korean chili paste) dip, it makes a wonderful side dish or accompaniment to drinks. Here’s the best way to enjoy your surplus scallions!
Main Ingredients
- 1 bunch Scallions
Cooking Instructions
Step 1
First, thoroughly wash the scallions under running water. Instead of plain water for blanching, consider boiling a clear broth made with a stock bag (containing ingredients like dried kelp, anchovies, or shiitake mushrooms). This will add a deeper, more savory flavor profile. Any leftover broth can also be utilized in other dishes, making it a resourceful choice.
Step 2
When preparing the scallions, trim off any wilted or damaged leaves. Cut off the very bottom root end cleanly. If there’s any slippery outer skin, gently peel it off for a neater result. Finally, rinse them thoroughly under water to complete the preparation.
Step 3
Once the broth is at a rolling boil, carefully add the prepared scallions. It’s crucial to blanch them only briefly, just enough to slightly tenderize them while retaining their crisp texture. Overcooking will make them mushy and detract from the dish’s appeal.
Step 4
Quickly remove the blanched scallions from the hot broth and rinse them under cold water to stop the cooking process and cool them down. This step helps to brighten their vibrant green color and maintain their crispness.
Step 5
Now it’s time to artfully arrange the blanched scallions. Gently fold the white base part of a few scallions towards the bottom, and then roll up the green leafy part (the lower section) to form neat bundles.
Step 6
Tuck the ends of the rolled scallions inwards, creating a knot-like finish. This technique ensures that the bundles stay neatly secured and don’t unravel, presenting beautifully.
Step 7
While a bunch of scallions looks voluminous raw, it reduces significantly after blanching. Arrange the neatly bundled blanched scallions on a serving plate. For the dip, simply mix the gochujang, vinegar, sugar (or plum extract), and minced garlic in a small bowl until well combined. Using plum extract will provide a richer, more complex sweetness compared to regular sugar. The natural sweetness of the scallions is delightful on its own, but dipping them into the sweet and spicy gochujang sauce elevates the flavor even further. Enjoy this simple yet delicious blanched scallion dish!
