Gochugaru Quick-Pickled Scallions
Lynley Jones
Scallions in a quick pickling sauce infused with garlic and ginger and spiked with gochugaru. A nice accompaniment to steak, veggies, burgers, rice bowls or anything on the grill.
Makes about 1 cup
Ingredients
1/2 cup seasoned rice vinegar
1/4 cup ice water
1.5 tsp fish sauce
1 clove garlic, peeled
1 inch ginger, peeled
1 tsp gochugaru
4 medium scallions, sliced vertically into strips about 4-6” long and 1/4” wide
Instructions
1. Whisk the vinegar, water and fish sauce together in a small bowl. Use a microplane to grate the ginger and garlic into the mixture, then add the gochugaru.
2. Pour the mixture over the scallions in a medium bowl. Mix everything together with your hands, then let it sit for 15 minutes.
Notes:
These scallions are tart and funky, with flavors a bit like a kimchi. The gochugaru is a signature spice in Korean pickling, with medium heat and a bright flavor.
Add these scallions to rice bowls, or use them as a topping for burgers or anything on the grill.
Spices and ingredients used in this dish:
New! Gochugaru is a traditional Korean crushed chile, used to season many classic dishes including kimchi. Sun dried in Korea, its coarse flakes have a bright, medium heat with a sweet edge and just a hint of smoke. Gochugaru is a versatile crushed chile to add a dash of heat and bright flavor to any dish.
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