SALAD B: Spring Onion Salad with Gochugaru Sauce
Ingredients
Fresh Ingredients
- 2 cups Chopped Spring Onion Slices
Gochugaru Sauce
- 2.5 teaspoons Gochugaru (Korean Red Chili Flakes)
- 3 teaspoons Soy Sauce
- 1 teaspoon Honey
- 1 teaspoon Vinegar
- 1 teaspoon Sesame Seeds
- ½ teaspoon Minced Garlic
- ½ teaspoon Sugar
- ½ teaspoon Sesame Oil
Instructions
- NOTE: This recipe produces enough for 2 people. For a family of 4, double the salad ingredients and for the sauce, use Tablespoon (rather than teaspoon).
- Wash spring onion stalk (3-4 forearm length pieces). Use your knife to slice the stalk in half. Separate each layer and stack the layers on top of each other. Then julienne into thin strips. Fill a mixing bowl with cold water. Then let it soak for 10 minutes (it gets rid of the harsh onion flavor)
- After 10 minutes, drain via a strainer and let the pieces drip off excess water (we don't want too much water on them!)
- Make salad dressing by mixing: Gochugaru (2.5 teaspoons), Soy Sauce (3 teaspoons), Honey (1 teaspoon), Vinegar (1 teaspoon), Sesame Seeds (1 teaspoon), Minced Garlic (½ teaspoon), Sugar (½ teaspoon), Sesame Oil (½ teaspoon)
- Place ½ the salad dressing in at first. Toss the salad - and add more to taste!
Notes
NOTE: Do NOT add lettuce to this salad - use only the sliced spring onions. That's because this gochujang sauce has a thick consistency and does not mix well with lettuce.