This side dish, devised by chef Jiyeon Lee from Heirloom Market BBQ in Atlanta, should be tossed together just before serving to prevent wilting.
Recipe information
Yield
4 Servings
Ingredients
¼
medium white onion, thinly sliced
1
bunch scallions, julienned
1
tablespoon gochugaru (Korean red pepper powder)
1
tablespoon sugar
1
teaspoon kosher salt, plus more
½
teaspoon freshly ground black pepper, plus more
1
teaspoon distilled white vinegar
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Preparation
Step 1
Place onion and scallions in a medium bowl of cold water. Chill until scallions curl, at least 20 minutes.
Step 2
Meanwhile, whisk gochugaru, sugar, 1 tsp. salt, ½ tsp. pepper, and 1 Tbsp. water in a medium bowl. Let sit, whisking occasionally, until sugar is dissolved and sauce looks shiny, about 10 minutes.
Step 3
Drain onion and scallions and spin in a salad spinner or pat dry. Transfer to bowl with gochugaru sauce. Add vinegar and toss to coat; season with salt and pepper.
Step 4
DO AHEAD: Onion and scallions can be soaked 1 day ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 45 Fat (g) 0 Sodium (mg) 534 Carbohydrates (g) 9 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 1 Saturated Fat (g) 0 Cholesterol (mg) 0