Scallion Bundles with Spicy Dipping Sauce (Jjokpa Ganghoe)
Scallion Delicacy: Jjokpa Ganghoe (How to Blanch Scallions)
While I adore scallion kimchi, I absolutely love blanching young scallions and dipping them in spicy gochujang sauce. The scallions available around this time of year are so tender and delicious! Let’s make Jjokpa Ganghoe, a simple yet elegant dish, with these wonderful seasonal scallions. It’s a fantastic way to enjoy the pure, fresh flavor of the scallions themselves.
Ingredients
- 1 bunch fresh young scallions
- 1/2 Tbsp salt (for blanching)
- 2 Tbsp gochujang sauce (for dipping)
Cooking Instructions
Step 1
First, carefully prepare the young scallions. Trim off any yellow or wilted leaves and rinse them thoroughly under running water. Shake off excess water to prepare them. This step ensures a clean and fresh dish.
Step 2
Fill a pot with plenty of water and add 1/2 tablespoon of salt. Boiling the water with salt not only helps to enhance the vibrant green color of the scallions but also contributes to their crisp texture.
Step 3
Once the water reaches a rolling boil, carefully place the root ends (the white parts) of the prepared scallions into the boiling water first. This ensures that the thicker parts cook evenly.
Step 4
After blanching the white ends for about 1 minute, add the rest of the scallions. Gently press them down with a spatula and blanch for an additional 4 minutes. Be careful not to overcook, as this will make them mushy. The goal is to maintain a crisp texture. Pressing down occasionally helps distribute the heat evenly.
Step 5
Immediately after removing the blanched scallions from the hot water, rinse them thoroughly under cold running water. This shock in cold water stops the cooking process, preserving their crispness and bright green color.
Step 6
Drain the rinsed scallions well. Allow them to sit in a colander until all excess water has dripped off. If there’s still water, the bundles might become loose or the seasoning might be diluted, so gently shake them to remove as much moisture as possible.
Step 7
Once the scallions are mostly dry, neatly gather them. Carefully twist them into attractive bundles or swirls for easy serving. This step not only makes them visually appealing but also ready to be enjoyed.
Step 8
And there you have it – beautiful Jjokpa Ganghoe, showcasing the natural sweetness of the scallions! This simple dish is perfect for appreciating the pure flavors of the ingredients. Serve with the sweet and spicy gochujang sauce for an absolutely delightful experience!
