AI-generated imageBlanched Scallion Rolls with Cho-Gochujang (2 servings)
Traditional Korean side dish of briefly blanched scallion bundles served with tangy gochujang sauce.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Trim and wash scallions thoroughly under running water.
- 02
Salt boiling water, blanch white stem bases for about 10 seconds, then briefly immerse the tops.
- 03
Once pliable, immediately cool in water and drain well.
- 04
Fold 2–3 stalks into 4–5 cm bundles and wrap their leaf tips around the stems.
- 05
Combine gochujang, vinegar, sugar and garlic, then sprinkle sesame seeds.
- 06
Arrange scallion rolls on a plate and serve with sauce promptly; avoid prolonged room-temperature holding.
Helpful source links
Before you cook
Wash scallions and use clean utensils. Check soy/wheat in gochujang and sesame allergies. Avoid leaving prepared food at room temperature.
Allergens: 대두·밀(고추장 제품 확인), 참깨
Image & source credits
AI-generated image.
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