Green Onion Side Dish
The weirdly simple thing that should be served with all soy-glazed meat
I have a favorite Korean restaurant at home in Honolulu. I haven’t been back in way too long, but I have to believe they’re still slinging the very best kimchee pancakes and this mandatory side salad? Vegetable? I’ve seen it on a few menus and while other iterations do the job of cutting through rich and savory Kalbi and Bulgogi, it’s never as delicious as the version back home which comes without ceremony in a dented metal prep bowl.
Also, while this will be sensational with really good farmers market scallions, it’s a vegetable side dish that can be made year-round with supermarket green onions and turn out just as good. In the event you make more than needed to accompany dinner, this saves for a day or two where it can be re-purposed into an interesting shaved carrot salad or tossed with glass noodles.
Green Onion Side Dish
Ingredients
- 1 Bunch Green onions Cut into long thin strips
- Roasted Sesame Seeds
- Few Drops Toasted Sesame Oil
- Korean Chile Flakes
- 1 Splash Rice Vinegar
Instructions
- Place green onion strips in a large bowl with ice water. This helps them to crisp up and form attractive, easily edible curls. Let soak for 15-30 minutes.
- Remove onions from ice bath, pat dry with clean dish towel. Place in serving bowl and drizzle sparingly with sesame oil. Sprinkle with chile flakes but avoid adding salt or vinegar until a minute or two before serving as the salt/vinegar combo will cause the onions to soften a little.
- Enjoy with Soy-Based BBQ, kimchee, and other pickles and white rice. Save leftovers for re-purposing as mentioned above.