Small-Batch Korean Daepa Kimchi: Spicy Fresh Scallion Salad

Trim roots and wilted leaves, then rinse thoroughly between scallion layers. Split thick white sections lengthwise and cut into 4–5 cm pieces; cut greens to similar lengths.

Thinly slice the onion. Use a clean bowl, knife and cutting board.

Toss scallions with 20 mL fish sauce, leave for about 10 minutes and turn once. Thick scallions should soften slightly.

Add 25 g gochugaru, 8 g sugar, 10 g garlic, 5 g salted shrimp and the onion. Mix with the fish sauce using clean gloves if hands are irritated or cut.

Once evenly coated, taste before adding anything else; if salty, add no more fish sauce. Transfer to a clean container, refrigerate immediately, and serve only what you will eat.