Spring Delight: Fresh Scallion Salad (Pajori)
Sweet and Flavorful Scallion Salad Made with Freshly Picked Scallions
As spring arrives, bringing vibrant green to the garden, why not make a delicious side dish with freshly harvested scallions? These sweet scallions, having braved the winter, are incredibly flavorful when blanched and seasoned. In times when large green onions are scarce, make the most of your garden scallions by using them in marinades, making savory pancakes, or even kimchi, to bring abundance to your dining table!
Ingredients
- 1 bunch trimmed scallions (approx. 100g)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 1 Tbsp sesame oil
- 1 Tbsp ground toasted sesame seeds
- 50g seasoned seaweed laver (or roasted seaweed laver)
Cooking Instructions
Step 1
First, carefully trim the yellowed outer leaves from the fresh scallions harvested from your garden. Gently remove any dirt from the root ends as well.
Step 2
Rinse the trimmed scallions thoroughly under running water. Ensure all soil and debris are removed from between the leaves. Then, place them in a colander to drain excess water.
Step 3
A bunch of scallions is approximately the amount you can hold in your hand with your thumb and middle finger closed. This recipe uses about 100g of trimmed scallions.
Step 4
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling vigorously, carefully stand the scallions upright with their root ends submerged first.
Step 5
After the root ends are submerged, add the remaining stems. Blanch the scallions evenly for about 30 seconds to 1 minute, ensuring they are cooked through but not mushy. Avoid overcooking.
Step 6
Immediately transfer the blanched scallions to a bowl of cold water. Let them cool completely to retain their crisp texture.
Step 7
Once cooled, gently squeeze out as much water as possible from the scallions. Then, cut them into bite-sized pieces, about 5-7 cm long, dividing them into three sections.
Step 8
After squeezing and cutting, you’ll see a generous amount of blanched scallions. It’s time to prepare the delicious seasoning.
Step 9
In a clean bowl, combine 1 Tbsp soy sauce for soup (Guk-ganjang), 1 Tbsp sesame oil, and 1 Tbsp ground toasted sesame seeds. Mix well to create a flavorful dressing.
Step 10
Add the prepared scallions to the dressing. Gently toss and mix with your hands, ensuring the seasoning coats the scallions evenly. Be careful not to overmix, as this can make them mushy.
Step 11
Crumble the seasoned seaweed laver (or roasted seaweed laver) inside its packaging to create flakes. This will add a delightful crispness and savory flavor. If using roasted seaweed, simply tear it into small pieces.
Step 12
Sprinkle the 50g of crumbled seaweed laver over the seasoned scallions. Gently toss once more to combine everything evenly, ensuring the seaweed flakes are distributed without clumping. Your delicious scallion salad is now ready to enjoy!
