Curly Scallion and Red Jalapeno Quick Kimchi
Updated: Sep 10, 2020
Simple easy garnish or accompaniment to any Korean dish, in my humble opinion.
1 bunch of scallions, julienned long
2 red jalapenos or cayenne pepper, sliced thinly
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
½ teaspoon finely grated garlic
1 teaspoon sesame oil *paid link*
1 tablespoon gochugaru*paid link*
1 tablespoon fish sauce*paid link*
1 teaspoon granulated sugar
sesame seed garnish, optional
Slice scallions and jalapeno pepper. To get these curly scallions, make sure to slice down the center of the scallion and julienne them long and thin into strands. Once scallion is cut, put them in a bowl of cold water with ice. Let them sit for about 15 - 20 minutes. Scallions should start curling and get crisp.
In a medium bowl, combine jalapeno, garlic, and vinegar. Let it sit until the scallions are ready.
Combine the scallions, jalapeno, garlic, and vinegar with the sesame oil, gochugaru, fish sauce, and sugar and mix. I like to do this with my hands, hence sohn mat.
The scallion salad is best eaten right away but can also be refrigerated for up to 24-48 hours.