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Spicy Scallion and Onion Salad

Spicy Scallion and Onion Salad

Bon Appetit Magazine

Serves 4

¼ medium white onion, thinly sliced

1 bunch scallions, julienned

1/8 teaspoon gochugaru (Korean red pepper powder)

1 tablespoon sugar

1 teaspoon salt

1 teaspoon white vinegar

 

This side dish should be tossed together just before serving to prevent wilting.

                  Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.

                        Meanwhile, whisk gochugaru, sugar, 1 tsp. salt, ½ tsp. pepper, and 1 Tbsp. water in a medium bowl. Let sit, whisking occasionally, until sugar is dissolved and sauce looks shiny, about 10 minutes.

                        Drain onion and scallions and spin in a salad spinner or pat dry. Transfer to bowl with gochugaru sauce. Add vinegar and toss to coat; season with salt and pepper.

                        DO AHEAD: Onion and scallions can be soaked 1 day ahead. Keep chilled.