Green Onion
How to Store, Prepare, and Cut Green Onions & Utilize the Roots for Broth
Have you ever bought a bunch of green onions only for them to wilt before you could use them? Follow this guide to properly prepare and store your green onions so you can enjoy their freshness in your cooking! We’ll even share how to use the roots, so stay tuned!♬
Ingredients
- 1 bunch green onions
Cooking Instructions
Step 1
For a detailed guide, please refer to the video: https://youtu.be/Iaf9_gFI4j4
Step 2
First, the green onion roots have different uses than the leafy green parts, so carefully trim them off one by one. It’s best to set the roots aside separately.
Step 3
Rinse the separated roots thoroughly under running water multiple times to remove dirt. Then, soak them in a bowl of water for about 30 minutes. This will help loosen any hidden soil trapped within the roots. (If you notice any hard, dark root hairs, you can trim them off now as they can be unsightly or affect texture.)
Step 4
For an even more thorough cleaning, use a soft toothbrush to gently scrub each root individually. This method is excellent for ensuring all fine dirt and debris are completely removed from the roots.
Step 5
After cleaning, place the green onion roots in a colander to drain well. Then, let them dry completely in a well-ventilated area with good sunlight. Once thoroughly dried, store them in a plastic bag at room temperature or in the refrigerator. These dried roots are great for making broth or tea.
Step 6
If drying in the sun is inconvenient, you can also dry them in a pan over very, very low heat. Stir them gently to ensure they don’t burn and are fully dehydrated.
Step 7
Now, let’s make broth using the green onion roots! In a pot, combine 10 dried anchovies for broth, a handful of dried shrimp, one piece of kelp (10x10cm), half an onion, one green onion stalk, one prepared green onion root, and 2 liters of water. Bring to a boil over high heat. Once boiling, reduce to medium heat, cover, and simmer for 20-30 minutes to extract the flavors.
Step 8
Strain the broth through a fine-mesh sieve, discarding the solids. You’ll have a clear, flavorful broth ready for use! This broth is excellent for adding depth to various soup dishes. (It’s best to use homemade broth quickly; store in the refrigerator for 2-3 days, or freeze in portions for longer storage.)
Step 9
Here’s another way to use green onion roots! We’ll make a healthy drink. In a pot, add the cleaned green onion roots, fresh ginger, dried jujubes (dates), and water. Cover and simmer over medium heat. (For a richer flavor, increase the amount of green onion roots, ginger, and jujubes.)
Step 10
After simmering, strain the liquid to remove solids. Stir in honey to your desired sweetness and a pinch of salt to balance the flavors. This creates a delicious green onion root drink.
Step 11
Now, let’s prepare the green onion stalks. First, remove the outermost dry layers and any wilted or damaged leaves from the tips. Discard these to help maintain the freshness of the usable parts.
Step 12
Wash the prepared green onions thoroughly under running water. Pay special attention to the white parts near the root, as they are prone to holding dirt. You can gently split the white sections or rinse them meticulously to ensure no soil remains.
Step 13
After washing, place the green onions in a colander to drain off excess water. If water remains, mold can form, and the onions can become mushy. Pat them dry with paper towels to remove as much moisture as possible.
Step 14
The very tips of the green leaves can be tough or less flavorful for direct use. However, they are excellent for adding to stews or when boiling meats like pork belly (SuyoK) to help remove any gamey odors and add aroma. Slice these tips separately and store them in a zip-top bag in the refrigerator.
Step 15
For the remaining green onions, cut them to a length that fits your zip-top bags. Wrap them snugly in paper towels to absorb any residual moisture, then place them in the bag and seal it before refrigerating. This method helps keep them fresh for longer.
Step 16
Let’s learn how to freeze green onions. Finely julienned green onions are perfect for garnishing soups, adding to omelets, or mixing into fried rice. They are incredibly convenient for quick meal preparations.
Step 17
Green onions sliced diagonally are ideal for adding flavor to stews and braised dishes. Their larger cut allows them to soften during cooking, enhancing the dish’s overall taste.
Step 18
Finally, green onions cut into larger, thicker pieces are wonderful for dishes like Yukgaejang (spicy beef soup) or simple green onion soup, where you want to fully enjoy the fresh and clean taste of the scallions.
Step 19
Store all these prepared green onions in individual plastic bags in the freezer. This way, you can easily access fresh green onions whenever you need them, making them a versatile ingredient. (Storage Tip: For convenience, consider storing the white and green parts separately, or mix them in the bag. This allows you to easily grab the part you need for a specific dish.)
