Scallion Rolls (Jjokpa Ganghoe) with Gochujang Dip: A Refreshing Seasonal Side Dish
One-Ingredient Wonder: Scallions Make a Perfect Side Dish
Scallions, in their prime season, are known for their health benefits, including aiding digestion and preventing constipation. This recipe showcases how a simple bunch of scallions can become a complete and delightful side dish for your dinner. These scallion rolls, when paired with a zesty gochujang sauce, offer a burst of freshness and vibrant flavor with every bite, making them a perfect addition to any meal.
Ingredients- 1 bunch scallions (approx. 200g)
- A pinch of coarse salt (for blanching)
- Gochujang sauce (for dipping)
Cooking Instructions
Step 1
Begin by preparing the fresh scallions. Trim off the root ends and remove any wilted outer leaves or dry tips from the green parts. Wash the scallions thoroughly under running water multiple times to ensure they are clean and free of any dirt or debris. This step ensures that your scallions are pristine and ready for cooking.
Step 2
Now, let’s blanch the scallions to achieve a tender yet crisp texture. Fill a pot with enough water to fully submerge the scallions and bring it to a rolling boil. Once boiling, add a pinch of coarse salt to the water. This not only seasons the scallions slightly but also helps maintain their vibrant green color and crispness. Carefully place the scallions into the boiling water, starting with the root ends. Blanch them for only about 30 seconds. Overcooking will make them mushy, so timing is crucial to preserve their delightful bite.
Step 3
After blanching, it’s time to shock and drain the scallions. Immediately remove the scallions from the hot water and plunge them into a bowl of ice-cold water. This rapid cooling stops the cooking process, helping to keep them crisp. Once cooled, drain the scallions well and place them in a colander to allow excess water to drip off. Gently shake or pat them dry with a paper towel to remove as much moisture as possible, which is important for shaping them neatly.
Step 4
Let’s shape the scallions into attractive rolls. Take one blanched scallion and fold its green part in half, about 5 cm from the root end. Then, starting from the folded section, tightly roll the remaining part of the scallion around itself. Tuck the tip of the scallion leaves neatly inside the roll to secure it and create a clean, compact shape. Repeat this process with all the scallions to form beautiful, bite-sized rolls.
Step 5
Finally, arrange your beautiful scallion rolls and serve them with the dipping sauce. Place the finished scallion rolls attractively on a serving plate. Prepare your gochujang sauce for dipping. Dipping these fresh, crisp rolls into the zesty, slightly sweet, and spicy gochujang sauce elevates the flavor experience, making this simple dish truly irresistible. Enjoy this refreshing and healthy side dish!
